Saturday, April 21, 2012

Preserving Butter

Butter comes in two forms, salted and unsalted (sweet). Unsalted butter has a shelf life of around 3 months refrigerated because it contains no preservatives. Salted butter has a longer shelf life (up to 5 months) because salt acts as a preservative.

At room temperature (65-75 degrees F) butter will remain fresh for 3-4 days before starting to show signs of rancidity. If the butter is covered the length of time it can be at room temperature increases as air is the cause for rancidity in butter.
This presents a real problem in situations where there is no electricity. Fortunately, If you do not care to use powder butter or butter buds,  you can easily preserve butter at home by either canning butter or making ghee 

Canning Butter

Note: 11 pounds of butter will fill 12 1/2 pint jars (just over 3/4 pound for each jar). Either Wide Mouth or Regular canning jars can be used.

1. Place the butter in a large stainless steel or good enamel pot. Over low heat, slowly melt the butter, stirring occasionally. Leave the lid off.
2. While the butter is melting, sterilize clean pint canning jars in a 250 degree oven for 20 minutes. Sterilize bands and lids according to the package instructions and keep in hot water until ready to use.
3. Continue heating and stirring the butter until it begins to simmer, but don't quite let it come to a boil. Simmer the butter for 5 minutes, stirring frequently. Make sure it doesn't scorch. The butter separates as it heats, but then blends again as it is simmered and stirred.
4. Remove the hot jars from oven. Ladle the melted butter into the jars using a canning funnel if you have one. Leave 1/2" to 3/4" headspace. Stir the butter in the pot a little to keep it mixed and to keep it from cooling and sticking to the sides of the pot.
5. When all the jars are filled, clean the rims, place the hot lids and bands on the jars, and hand tighten.
6. After a few minutes, some of the jars will begin to seal (you will hear the pop). You will need to shake the jars every few minutes as the butter solidifies in order to keep it blended. Wait until the jars are cool enough to easily handle and have been sealed at least a few minutes before shaking them. Shake each jar a little every few minutes. When the butter remains more consistent in the jars, you can refrigerate and check every 5 minutes. Continue shaking the jars every 5 minutes until the butter solidifies.

Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
Unopened canned butter can be stored for 3 to 5 years or longer in a cool, dark location.

***Please be aware that this is not an "FDA approved" method of canning butter, so try at your own risk.***


If you have been looking to add REAL butter, not powdered or freeze-dried, to your long-term food storage program,but do not feel inclined to can it yourself,  then look no further.Iimported from New Zealand, Red Feather is a great tasting   gourmet butter  with an indefinite shelf life; no refrigeration is necessary!!  Now you can have smooth, creamy, high-quality butter . . . and who cares if the electricity goes off?? And the best part (besides the great taste), is the list of ingredients; Pasteurized Cream and Salt - that's it!! No preservatives, food colorings or chemicals of any kind, just naturally made wholesome butter.
Nutritional info: Serving Size; 1 Tbsp (14g) Servings per container: 24 Calories; 100 Calories from fat 100 % Daily Value Total fat; 11g 17% Saturated fat; 8g 40% Cholesterol; 30mg 9% Sodium; 65mg 3% Total Carbohydrates; 0g 0% Protein; 0g 0% Vitamin A 8% One can contains 12 oz of butter - which works out to three traditional sticks of butter.

Red Feather Real Pure Canned Butter From New Zealand (12 Cans/Half Case) 
Price:$88.50 ($7.38 / Item)
Red Feather Real Pure Canned Butter From New Zeland (24 Cans/Full Case)
Price $154.99 ($6.49 /Item)


Ghee, a clarified butter, requires no canning; and is widely used in India. Ghee can be stored at room temperature for six months. It must be stored in a tight container to keep out moisture and prevent odors from being absorbed.

1. Heat butter in a saucepan in high-medium heat until it boils or bubbles.

2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.)

3. Cool it and store it in a dry container. Use ghee in you regular cooking.

Ghee is properly done when all the water has completely evaporated from the butter.

See the video Canning Butter

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