Canned Butter...

Canned Butter

On Monday night, when Handsome was at band rehearsal, I did a thing. After a lot of research, I've learned that this process (while unapproved by FDA) is completely safe and has been safely done by the Amish and farm families for generations.

The butter is melted in a big pot while jars and lids are being heated. The melted butter is then ladled into the jars, rims cleaned (not with vinegar, which could cause the butter to curdle), rings tightly attached, and then back into the oven for another 20 minutes or so. Place the jars on the counter to cool. Once the lids have pinged, intermittently shake the jars to make sure the butter solids don't separate while they cool. Once cooled, label and store. The butter is perfectly shelf stable for at least two years.

When I purchase butter, I wait until it's on sale for less than $3/pound, and then I buy a case of it. I've always kept the extra in the freezer until I learned about this method. Now, I won't be taking up freezer space, and the butter is ready to use whenever I need it.

I used wide mouth jars, and filled them to leave 1" of headspace. Five pounds of butter yielded six pints, canned. It doesn't take that long to do either. I'd say it was a good use of an hour of the time Handsome was away, making great music.