Welcome Guest [Log In] [Register]
Add Reply
Canning Butter; Originally posted on 8/27/08
Topic Started: May 27 2009, 08:37 PM (190 Views)
CindyLou62

Well, I did something today that I hope turns out like my advisor said it would.

I have seen it posted in a lot of other forums that you can preserve butter in jars with the water bath method. This just sounds too scary to me. I mean butter is FAT, not acid. Can't be too careful with that.

I filled 9 pint jars with 8 pounds of butter. One inch head space. Processed in the canner for 75 minutes at 15 pounds pressure. It came out totally separated so after shaking it about 4 separate times It is all incorporated again. It is one shade darker than it went in and more liquid, but my friend said his was too.

The ultimate passing of the test was taste. He told me he made toast, slathered it on and it taste the same.

I'm going to consider that it will keep at least a year. If it doesn't, ya'll might want to keep an eye on the obituaries around then.


OK, it's 8 months later & we're still eating it and still alive. :blink:
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Food & Water · Next Topic »
Add Reply