This post, and many after it, could be titled "Everything our darling daughter Anna will need to know about Canning and Kitchens but never knew (or thought) to ask! Heck, I've never canned butter before either. But it was fun, easy and who doesn't like to learn a new trick or two? I do. And I learn from all your blogs all the time, so here's to sharing:
First, the line-up. You'll need butter (I read that margarine is okay, but why not use the real thing? it's better for you too), jars (get this, they do NOT need to be mason, they just have to fit wide or regular size canning lids. Mayonnaise used to be sold in glass jars. THOSE would be great for this), canning lids and rings.
Lids are to be boiled at least 3 minutes. Jars are to be in a 250 degree oven for 5 min.
Melt your butter over LOW heat.
Let it bubble and foam gently for 5 min. Watch it! Butter burns almost instantly. (Yes, I did not have beginners luck my first try and I speak from dismal experience)
Using hot pads, prepare jar with a canning funnel and pour melted butter in. A pint will not quite take 1 pound of butter. Place hot lid on clean rim and screw a ring into place, just firmly, not vice-grip tight. Now listen for the "ping" (perhaps one of the loveliest sounds in nature). In the next 20 min shake jar gently to blend butter. While just warm place in fridge (about an hour) after a final shake. And there! you have bottled your first pint of butter. This will keep on the shelf for about 2 years.
Much of my recent canning information comes from Wendy DeWitt, a Food Storage expert/fairy who takes food storage up and beyond buckets of wheat. Stay tuned for vacuum sealing dry pantry items in regular canning jars. Delightful things like nuts, candies, chocolate, anything that goes rancid and deteriorates will no more (we're talking YEARS!)
Anna, I know you're on the edge of your seat. But, like your mother always said, "Someday, you'll thank me for this!
First, the line-up. You'll need butter (I read that margarine is okay, but why not use the real thing? it's better for you too), jars (get this, they do NOT need to be mason, they just have to fit wide or regular size canning lids. Mayonnaise used to be sold in glass jars. THOSE would be great for this), canning lids and rings.
Lids are to be boiled at least 3 minutes. Jars are to be in a 250 degree oven for 5 min.
Melt your butter over LOW heat.
Let it bubble and foam gently for 5 min. Watch it! Butter burns almost instantly. (Yes, I did not have beginners luck my first try and I speak from dismal experience)
Using hot pads, prepare jar with a canning funnel and pour melted butter in. A pint will not quite take 1 pound of butter. Place hot lid on clean rim and screw a ring into place, just firmly, not vice-grip tight. Now listen for the "ping" (perhaps one of the loveliest sounds in nature). In the next 20 min shake jar gently to blend butter. While just warm place in fridge (about an hour) after a final shake. And there! you have bottled your first pint of butter. This will keep on the shelf for about 2 years.
Much of my recent canning information comes from Wendy DeWitt, a Food Storage expert/fairy who takes food storage up and beyond buckets of wheat. Stay tuned for vacuum sealing dry pantry items in regular canning jars. Delightful things like nuts, candies, chocolate, anything that goes rancid and deteriorates will no more (we're talking YEARS!)
Anna, I know you're on the edge of your seat. But, like your mother always said, "Someday, you'll thank me for this!
