Thinking about Emergency Preparedness – Butter Edition

Hand-made_butter

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I’ve seen canning butter tutorials on youtube. I’ve read multiple canning butter articles.  Most were processing Ghee (or clarified butter) without the milkfat.  That isn’t what I wanted when I think of using emergency prepared canned butter.  I want the real stuff.

While Heather, at Home-ec101.com has some wonderful preparedness posts, I came across this comment, that grabbed my attention:

…melt the butter in the microwave while your jars are sterilizing, fill the hot jars, cap, process as you would jelly, and allow to cool until you can pick the jars up without burning yourself. Then dunk the jars into an icewater bath. Spend the next 15 minutes or so periodically picking up the jars and shaking them – butter separates when heated, and this will help re-homogenize it as it cools. The goal is to have smooth butter again when set. Worked like a charm.

That’s exactly what I’m talking about.  I have a ton of new jars still.  Now to experiment with butter.

I’d like to say that, eventually, I’d love to can ground beef, but I’d have to use a pressure cooker and that scares me silly. Maybe I’ll go on one of those trips to the cannery and do it there.  Wishful thinking..

Thanks for the comment, Keter.

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Thinking about Emergency Preparedness – Butter Edition

Hand-made_butter

Image via Wikipedia

I’ve seen canning butter tutorials on youtube. I’ve read multiple canning butter articles.  Most were processing Ghee (or clarified butter) without the milkfat.  That isn’t what I wanted when I think of using emergency prepared canned butter.  I want the real stuff.

While Heather, at Home-ec101.com has some wonderful preparedness posts, I came across this comment, that grabbed my attention:

…melt the butter in the microwave while your jars are sterilizing, fill the hot jars, cap, process as you would jelly, and allow to cool until you can pick the jars up without burning yourself. Then dunk the jars into an icewater bath. Spend the next 15 minutes or so periodically picking up the jars and shaking them – butter separates when heated, and this will help re-homogenize it as it cools. The goal is to have smooth butter again when set. Worked like a charm.

That’s exactly what I’m talking about.  I have a ton of new jars still.  Now to experiment with butter.

I’d like to say that, eventually, I’d love to can ground beef, but I’d have to use a pressure cooker and that scares me silly. Maybe I’ll go on one of those trips to the cannery and do it there.  Wishful thinking..

Thanks for the comment, Keter.

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There are no comments yet. Be the first and leave a response!

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Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2011/05/01/thinking-about-emergency-preparedness-butter-edition/trackback/
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