BUTTER IN CAN RECIPES
CANNING BUTTER | JUST A PINCH RECIPES
I like real butter, but it takes up a lot of room in my freezer,. Because it's always better when you can get it on sale. When i found out how to can it, that really freed up some space in my freeze.And the best part is that the butter will keep for years using this method.
Provided by Pepper Harris @rubycowgirl1
Categories Other Side Dishes
Prep Time 1 hours
Cook Time 1 hours
Number Of Ingredients 1
Steps:
- Use any butter that is on sale. I like to use 1lb of unsalted butter for every 1lb of salted butter. It just seems to taste better.Lesser quality butter requires more shaking, but the results are the same as the expensive brands.1 lb of butter more then fills a one pint jar, so 11lbs requires 12 pint jars.I like to use wide mouth 1/2 pint jars, it's just the two of us so it's more practical for us.
- Heat clean wide mouth pint jars in a 250 degree oven for 20 mins, without rings and lids.Put lids and rings in a pie tin,place in oven last 5 mins of simmering time. Just to warm the rubber gasket.Or if you prefer put them in a hot water bath,I don't just so the there isn't any water getting into my butter.
- While the jars are heating melt butter slowly until it comes to a slow boil. Using a spatula, stir bottom of pot often to keep the butter from scorching. Reduce heat and simmer for 5 mins no less, a good simmer will lessen the amount of shaking that is required.Ok now your ready to start filling your jars.
- Now place a towel on your counter and with a kitchen towel remove a jar out of the oven.Stirring the melted butter from the bottom up to the top with a soup ladle,and using a canning funnel pour butter CAREFULLY into heated jar.Leave 3/4" head space,which allows room for shaking process.
- CAREFULLY wipe off the top rim of jar, then get a warm lid w/ ring tighten securely. Lids will seal as they cool.Listen for the "pop" of the lid Shake the still warm but cool enough to handle jar.Set jar back on towel, in a few mins shake jar again and repeat until butter retains it's consistency throughout the jar.Now while still slightly warm, put jars in frige. While cooling and hardening, shake again melted butter will start to become firm and look like butter. the final shake is very important! Check every 5 mins and give it a shake until it don't shake noo more.Leave in frige 1 hour.
- Now your done! Canned butter should store 3 yrs or longer if stored properly,in a cool dark place.Canned butter does not "melt" again when opened, so it does not need to be refrigerated, provided it is used up in a reasonable amount of time.Enjoy and happy canning!
HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - FOOD.COM
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
Total Time 5 minutes
Prep Time 0S
Cook Time 5 minutes
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
Nutrition Facts : Calories 851.2, FatContent 6.7, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 1756.8, CarbohydrateContent 190.7, FiberContent 16.1, SugarContent 157.9, ProteinContent 13.1
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