Canning Butter Recipes

Steps:

• Step 1 - Set your oven to 250°F and let it warm up while you prepare your jars on a baking sheet. Heat the jars at 250°F for at least 20 minutes to sterilize. You can use the boiling method or dishwasher method if you prefer. Boil some water in a small pot and lower heat to simmer the lids. Step 2 - Prepare your canner as recommended by the canner manufacturer Step 3 - Cut your butter into smaller chunks so it will melt faster. Add butter to the pot over low/medium heat as you cut it to allow for it to melt while you continue working. Step 4 - while stirring your butter continuously bring it to a boil. Once it has boiled for a few minutes you can reduce it to a simmer. Simmer it for 20 minutes while continuing to stir so it does not scorch. Step 5 - You will get a foamy white layer on top of the butter. Scrape the foam off. You can save it for recipes or discard it but I like to keep it and use it very sparingly when I want salt and butter in something. It is very salty so you may want to give it a try before you decide what you want to do with it. Step 6 - Once you have skimmed your butter and it has simmered 20 minutes begin quickly ladling it into the jars leaving a 1 inch head space. Step 7 - Once the jar is filled up to the proper head space make sure to wipe the rim clean with your vinegar dampened towel. With the fat in the butter if you do not get a clean rim you will not get a good seal and your efforts will be wasted. Step 8 - If you have a large enough canner you can double stack the jars and get them all in one batch but if not your will have to process them in two batches. Step 9 - Process the butter for one hour at 10 pounds of pressure (please adjust for your elevation). Step 10 - Once jars are processes and canner depressurizes remove jars from the canner and let them sit until completely cooled. Once they start to cool you will want to shake the jars gently to marry the milk solids and the ghee back together. Shake gently one every 15 minutes until it looks like butter again. **Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again. And, I watched Starry Hilder youtube video https://www.youtube.com/watch?v=8KaUR79w6uQ

Steps:

• 1. Oven - set to 250* F - This is for heating the jars. You don't have to heat your jars in the oven, but if you use water, you will need to dry out the jars before adding the melted butter. That's kind of a pain, so put your jars on a baking sheet and put them in the oven set to 250*F for about 20 minutes before adding the butter.
• 2. Go ahead and put 3-4 inches of water in your pressure canner and bring up the heat.
• 3. Boiling butter: Put water in the pan to heat lid and rings, go ahead and bring the heat up under that as well. Put the butter in a heavy pot and melt it, bring it to a boil then reduce the heat to a simmer. Let the butter simmer for 10 minutes or so. You're evaporating some of the moisture from the butter and getting it good and hot. Be sure to stir it and don't allow any of the milk solids ( the little while particles) to burn and don't let it boil over!
• 4. Once everything is good and hot, carefully take the jars out of the oven. Place the jars right side up on a clean dish cloth and place the canning funnel in the jars one at a time and fill the jars with hot butter, leaving a 1/2" head space.
• 5. Using a clean cloth dipped in vinegar and then squeezed out, clean off the jar rims. Place lids and rings on each jar, tighten the rings just firmly but not hard.
• 6. Put the jars in the pressure canner that has 3-4 inches of hot water in it. I put in a couple of strategically placed clean dish cloths in case the little jars topple over. They can rattle against the sides and each other and break.
• 7. Half-pints of butter in the canner: Put the lid on the canner and fasten it down. Allow steam to flow out of the vent for about 10 minutes. Place the weight (at 10 pounds) or gauge (11 pounds) on the vent and when it reaches the correct pressure (when the weight begins to rattle) start timing.
• 8. Allow the pressure canner to chug along for 60 minutes for these half pints. After 60 minutes, take the canner of the heat and allow it to release its pressure naturally. You might hear the lids sealing while the jars are still in the canner, that's okay.
• 9. Once all the pressure is gone and you can safely open the canner, open it up and take the jars out of the canner. Place them on a clean towel to cool.
• 10. Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look.
• 11. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again.