I’ve never thought about canning butter, but it’s more simple than I thought. Homestead Heart on YouTube has a tutorial for how to can butter with two different methods. Also, there are different points in the process where you can stop or continue to can the butter. It’s based on preference. The options are canning the butter in a pressure canner or not. If you use the pressure canner method, it would last on the shelf life longer for about 5 years or more. Also, this can be beneficial and safe if you follow along with the instructions.
Ingredients:
- unsalted or salted butter (or equal amount of each)
- vinegar (to clean the rims of the jar)
Supplies:
- jar lifter
- magnet
- funnel
- mason jars
Directions:
First, open up all of the butter and throw them all into a large pot. Start the pot on a low temperature so it doesn’t burn the butter. Take a ladle and constantly stir the butter until it’s melted to add more butter to the pot. It’s a process, but turn the heat up to medium for it to simmer once the butter is all melted.
Next, make sure the mason jars are in the oven at 235F to keep them hot when you transfer the hot butter into the jars. Use a funnel over the mason jars when you pour the butter. Once finished, take your vinegar and paper towel, and clean the rims of the jar. Then, use the jar lifter and place them in the pressure canner for 70 minutes.
Overall, I’ve learned a lot about how to can butter. This is super useful, but continue to watch Homestead Heart on YouTube for all of the pressure numbers and when to know the butter is ready to remove from the pressure canner.
