I've discussed this many times on my videos. I seldom keep home canned food more than 4 year and try to rotate through all of it every 2 years. However, I've eaten home canned food that's more than 10 years old. As long as the seal is intact, it smells good, doesn't spew when opened, etc., it should be safe to eat.
Since I made this video, I have rethought the process. I no longer sterilize the jars. This is done for me in the pressure canning process. The extra step, simply isn't necessary. I just eliminated a lot of work for you! Hope this helps.
Katz, I don't know how long you have had your canned butter in your pantry as a test just to see how long it will hold up . Just to let you know I used your recipe for canning butter but processed it @ 15 # for 75 min. since I live at ten thousand ft. alt. After opening a jar of the butter that will be 4 yrs. old Sept. 2016 it is perfect ! Delicious taste and great in baking or just to spread on toast or in veggies etc. . Thank you ! I hope you will continue to make video's as I haven't seen new ones like I used to . Know you must be busy with Prepper A and school . Is she is college these day's ? Thanks to you both . P. S. Just opened canned cream cheese that is 26 months old and it is wonderful ! Bless you and the Family , Linda
I canned my butter at $1.79/lb using your method. I’m down to just a few 4oz jars which I save for camping. I canned these almost 4 years ago! They are still smooth, fresh, and spreadable. Thankful for your videos!!!
I am so very happy Linda from Linda's Pantry mentioned you on her videos. I have followed her for several weeks now and am so very impressed and she has inspired me to get back into a more expansive way of food preservation. When she mentioned you, I actually paused her video and looked you up. As anyone should, I usually take what people say or do on here as a "reference source" only. However when I run across someone who is truly knowledgeable (and I believe that you are) I actually subscribe to their channel. I am a master food preserver and my mother in law is a home economist and also a retired county extension agent...so we know to be cautious of much when it comes to food preservation, you however (no knowing anything about your background) are one I know I can put trust into...Thank you for taking your time to put these videos together for the benefit of others.
I know this was posted a number of years ago but now I'm kicking myself for not learning to can. The price of butter has doubled since then. Time to learn how to can. Thanks Katz!
Hi Robin, I’m a new canner, it’s 2022 now and this video was made in 2011. Your comment says 4 years ago. I hope you did star canning as today everything has skyrocketed! I started canning last September of 2021 mostly meat and poultry. I did butter and have a nice stocked pantry for emergencies. I pray you do too and have enjoyed canning as much as I have…I just found Katz and wish I founder her sooner, but glad I’m here now…..Connie from Michigan
@@cbass2755 Hi Connie! So nice to hear from you! I forgot all about Katz's channel and really wish she still had it. Unfortunately, I never did get into canning. I actually made pickles a few times and butter. I am a registered nurse and have no time for much of anything anymore. Its sad because I feel like I practically live at the hospital. . This covid has truly burnt out many of us. I use to really enjoy cooking and decorating for the holidays but the last 2 years I didn't even put a tree up. I don't want to sound so negative but life has certainly changed and for me work has to be my priority. Its nice to hear your canning though. I won't give up and still have hope that once I'm able to take a breather, its something I'd love to do. I'm not sure if you follow anyone here on RUclips but if you don't mind, there is a channel called Whippoorwill Holler and Miss Lori does quite a bit of canning, cooking and just about everything imaginable. I use to watch her just about every single day and I just can't anymore. I hope you check her channel out, I promise you won't be disappointed. She is the sweetest lady. And, if you do, tell her hello for me. Thank you so much for reaching out. Who knows, maybe you'll hear from me one day letting you know I'm back in my kitchen! Take Care Connie. Be safe! 🌼
@@RobinMarconeCassidyRN Wow Robin! I'm a RN too!! But I retired in 2015 after 40 years of bedside nursing. I loved every bit of it. I honestly can say that. And I totally get what your saying! I can't imagine what you girls ( and guys) are going thru today....my heart and prayers goes out to all of you. It's hard work....physically and mentally. So much love and respect from me to you. Please...please stay safe. We need you. It was always hard work back then, but today!!! Yikes...I do follow Lori and you are correct! Shes the sweetest....I'm still canning and prepping, doing the best this 68 almost 69 year old lady can do, and I hope you are too! Try not to burn yourself out...❤ I'm in South East Michigan. Stay safe dear...we need our nurses and I know how hard you work....God Bless you dear.....✝️
@@cbass2755 That's great you are an RN as well Connie!! I had a feeling we have more in common! Canning certainly isn't one of them😁 I can't tell you the number of times since the pandemic I wanted to walk out but as you probably experienced it several times in your career, we just couldn't follow through. I love what I'm doing overall. I was actually a hairdresser but to me, I just didn't love it. Medicine is something I'm so compassionate about. My Mom was actually my nursing supervisor which wasn't always ideal but once she retired and left the hospital, that's when I realized just how much she taught me. I have many people in my family that are in the medical field and both of my daughters are nurses as well. Never boring conversations when we get together..that's for sure! 😉 So you live in Wisconsin? I'm in the small state of CT. Born and raised! I also have to thank you for all of your years caring for people. I promise once I'm able to take a breather, I'll let you know how I'm doing with my canning.😉 I can't wait! Here's my email if you ever want to contact me. Was great being in touch Connie! Take care and be safe 🌼. Its Cassidy51759@gmail.com
I love the butter prepared this way.The butter has more of a farm fresh taste and consistency. I just opened some I canned 2 years ago and it was great. Thanks so much for your videos. I love them.
This is the first butter video that hasn't scared me. Thanks for posting these two butter-canning videos. I've been canning forever but I have never done butter because of the lack of processing involved. Thanks for showing that it can be pressure canned. I'm going to do unsalted as a personal preference. Thanks again. Your old gray-haired Aunt Duddie is appreciative and when I can my butter I will record it and post it. You are the best!!!!
I am new to your channel and to canning but not to cooking. I like your cleanliness and the way you respect bacteria. I will be browsing your channel more and recommending you to my friends. Thank you for all the hard work!!
Dear Teacher, before I signed in/logged on .. I was watching you and learned SO much from you. You haven't posted in some while - I do hope you are well and thriving. Thank you for holding us by the hand & teaching us how to "put by".
Thank you, thank you, thank you! I am going to do this now! I approach canning the same way as you. Even before I start, because we have the cats, we make them all go outside and I wipe down all the counters and surfaces like the kitchen table where I will be working during the process with bleach spray and I wash all the equipment with sanitizer and I try hard not to touch. Like you said, always assume your hands are dirty. I have never had one problem and you know how much I can. Great!
I just found you and you are great. I have to tell you something. I keep my jars in the box they come in also, but i cover the box with contact paper. inside and out. It makes my pantry look so pretty. A lot prettier than just the plain box. Love your video. God bless
Howdy Katz, I have watched countless canning vids in the past few months, I just wanted to commend you on the thoroughness in your vids. I've watched others drip whatever they are canning on the rims, and not wipe them off before putting on the lids, heat the butter in the microwave, water-bath what should be pressure canned etc. You go above and beyond being safe. I feel much safer canning with your directions for my family. Thanks again for great instructional videos.
I just started canning as I grew up with a mom that canned, but I used the pressure canner incorrectly and the bottom bowed out and I thought it was going to explode! So I was scared of it for 10 years! I can't wait to start canning our garden harvest!!!! I love your videos!!!
Lakin Vetrova Thank you Lakin...and thanks for watching! Sounds like you almost had a pressure canner disaster. So glad you weren't burned. You're going to love canning-up all your beautiful garden produce! K ~
Thank you. You have helped me so much. This is my first time canning without my mom being here. I have been trying to stock up my food pantry for about a year now but until recently I didn't realize all of the things you can do to increase the foods shelf life. I hope it won't take me to long to get it to where it needs to be.
I used your instructions to can butter two years ago. We use it all the time, and getting ready to can another batch. Love it. Would you consider making a video on using grains (wheat, oats, etc) for meat substitutes? I see many people store wheat, and would appreciate ideas on how to use it, besides breads. Wheat grass, wheat cereal in a thermos, whatever.
I don't use mine as meat substitute because I don't like it. However, I will consider your other suggestions for future videos. Thanks for your thoughtful comment. I so glad you like the canned butter.
Hi Katzcradul!! I have been watching your videos for a few months now and wanted to say THANK YOU for teaching such consistent, safe canning methods. I plan to give you a shout out in on our channel. Take care!
The thing I love most about your vids, is that you're very detailed oriented. I feel after watching your vids, that I have enough info to do it.Thanks a bunch.
Hi Katz! Love your video's! You make canning so easy for us.... I want you to know I tried for my first time canning butter tonight... I didn't know it could be done... I have a question, when my butter set up in the jars, in the bottom of the jar there were very small white beads. I shook them every 20 minutes as you said... Did I do something wrong or is that normal in the bottom. TY and keep the canning video's coming!!!
Thank you for sharing and all your safety tips. Food is expensive and saving one jar out of all the rest is still important. I don’t understand how some people are nonchalant about safety. 🤩🥰🙏
Thank you katzcradul. I can many things, but never have canned butter. Watching your video gives me the confidence to attempt it and do it correctly.Thank you very much!! Bob
Hey lady!! Thank you very much for taking time to share your commonsense and wisdom. Getting ready to put up a bunch of food and butter is on my list !! Joe
@ Katz Thank you so much for this video. I agree that pressure canning the butter will make me sleep better at night. I do have a question. Why do you have to melt the butter before you put it in the canner? Couldn't you just stuff it in the jars? Prepardness Pro does it this way & uses her sun oven (which I won't do unless I'm without electricity). Would like your ideas. Thanks
Thank you for your effort and time in educating others like me! I am puzzled about something though, if the butter is bought from the store, then it has been pasteurized, which (in my mind) already does what the intentions are of pressure canning, which is to ensure there is no bacteria. I also know that excessive heat to any food destroys nutrients (including pasteurization), so is it really necessary to double this process or would hot water bath canning suffice?
Hi,thanks for the good video.I have a small tip,when putting the lids on.I put the ring on the lid lifter first,then pull the lid into the ring,this way the lid won't slide sideways into the butter.
Chris-i, too, have a glasstop stove, and i do use the all american canner on it. just be very careful, and keep in mind, the glass will probably discolor, too. the reason they give the warning, is that the weight of the canner can shatter the glass if dropped on it, but, i dropped a glass vase on my first glasstop range, and that broke the glasstop, too.
I have to tell you that this is the only recipe I would even consider making butter from. And, I can't tell you how WONDERFUL this butter is. No, it doesn't taste like regular butter - it has a caramely(?) kind of taste to it. Nothing better on pancakes, waffles and everything else and the note to put it in small jars is perfect!!! I bet it would taste great in sweet baked goods too. Thank you for working so hard to help us put by food!
Yes, that is right, however, when I melt butter, there are two distinct 'elements', for lack of a better word. There's the ghee, the clear fat the separates out at the top, an then there's the cloudy part that settles to the bottom. The part at the bottom is 'milkier' and salty. When making homemade butter, there are time when I wash it better than others, and when I don't rinse it as well, there are certainly bits of whey left in the butter. Whey is protein.
Thanks for the great video. I only have one question. After you have pressure canned the jars and you store them on your shelf. Do you need to refrigerate them after opening them? Thanks.
Thanks so much for letting me know! I have a tiny kitchen and stove and one canner - no other pot big enough to boil jars in. I have a smaller one for the lid and rings but not alot of room. I remembered my mom using the dishwasher and she was a canning queen but then I thought I'd better check. Thanks again!
Great video's Kat! I did it this way the second time I canned butter w/o skimming the salt from the top. Came out nice but the way I did it last night seems to of worked better. I washed the jars, baked the jars in the oven at 225* for 20 min, then added the butter, let them separate and then continued at 225* for another 20 min. These were new jars so I just skipped the water sterilization this time. If I was using old jars I would of done that as well. It was also home made butter.
@gladtidings4all We do not store them in the fridge after opening. I can mine in 1/2 pint jars and we through that in just a few days. There's enough salt in the butter to keep it from turning. I really like that is stays soft and easy to use. If you put it in the fridge, it gets very hard. Thanks for asking. K
Thank you sooooo much for posting this video...my husband and i did this last night and everything turned out just as you said it would !!!God Bless you.
Hi there! I am just getting into this, and I really appreciate all of your wonderful, detailed advise. I use a lot of butter for baking, and I am curious if we can bake with this the same way as regular, refrigerated butter. Keep up the good work! Good bless :)
Thanks for such a great video! I love that you pressure can your butter, as it's something that I've been thinking about as well. Keep up the great work! I love your videos!
Would LOVE to give you a hug because your video was not only excellent per information, but you do everything in such a safe way per canning. So knowing people wont get sick doing it your way vs one horrid canning butter video I saw, gives me peace of mind. So many things I LOVE about your video, which a friend sent me via email.
Great videos. I canned butter for the first time and I tried to follow your steps exactly. I filled the jars to just below the first ridge on the jar, leaving about 1/2 inch space. But it looks as if an extra 1/4 inch of butter was lost...though there was no butter in the water, and jars did pop and seal. Also the solids came out even more brown after pressurizing. Not sure if these issues are because of altitude, we are at 7K feet and I used 14 pounds for 1 hour. Thanks again.
Desiree ~ I'd be happy to take a look at the recipe for you and compare it to other approved recipes to determine if the ph would be appropriate for water bath canning.
I'm new (subbie) and new to canning, just made some jam and it came out great, but I was curious if keeping jars in the drying cycle of the dishwasher is acceptable to keeping the jars hot after sterilizing them? Thanks, love your videos! :)
Chris ~ I use a Presto canner...it's not nearly as heavy as an All American, and I've not had a bit of trouble canning with it. I wouldn't put the weight of the All American on it though.
Also the way you opened the plastic, you could put the plastic back on top to prevent dust from collecting on the top of your lids. Nothing is more gross then a half inch collection of dust/dander etc on yourcanned good lids!
Hi there! I have learned so much from you and am very grateful to you and the many other ladies who share their talents with the rest of us. Here is a question I have been unable to find any information on, and thought maybe you would have some thoughts on it: Canning Compound Butters. I’m thinking things like Cinnamon Honey Butter, Tomato Basil Butter, Lemon Butter, etc. - Have you or anyone you know successfully canned compound butters? And if so, are there any special tricks to it? Would one just can it in the same way as plain butter?
After sterilizing your jars in water why can't you use them immediately instead of waiting for them to be completely dry? The melted butter has water in it because you did not make ghee or clarified butter where all the water and milk solids are removed. Also, the lids that have been sitting in the water were not dried off before putting on the jar so you have water on the lids.
Thank you for posting this very helpful video. Can you tell me please Katzcradul, what is the shelf life of the butter once it is canned (approximately)?
I did pressure can my butter! It was Ghee I didn’t pressure can…whew! I panicked their for a moment. I went back to the video I watched and followed, and thank God I commented. I followed her instructions and she was just like you. I remember having to shake those pints till the solids were all thru the jar, but I did pressure can them….I almost had a heart attack!!
@katzcradul I did it !!! I have 4 pounds of canned butter :D. I thought that would be enough to experiment with. The smallest jars I have are 0.5 litre jars so I had to use these. The quantity filled four and a half jars so I have sampled the half jar and it is really nice. I now look forward to filling more jars. Thank you again for your help katzcradul xxx
Hi. First I want to thank you for making videos to help all of us learn new skills. I canned my first batch of butter today. My milk solids were brown on the bottom of the 1/2 pint after processing for 60 min. I left them on the bottom and did not shake it. What did I do wrong? Thanks for your time.
Sometimes there are little brown bits on the bottom. Butter will brown a bit when heated to a high temperature. Surely you've had this happen when you melt butter in a skillet to saute' and you let it get a bit warmer than you intended. The bits in the bottom of your jars are nice and nutty tasting. Your butter is fine. Just stir it when you're ready to use since you didn't shake it while cooling.
The goal is twofold: 1) to make the butter liquid so that it's easy to pour into the jars. 2) to evaporate a little of the water out of the butter. I simmer mine for about 10 minutes or so...a little longer if I'm not paying attention.Don't worry about the foam. I get brown bits in my butter too...no problem. If you put your butter in the fridge for a few minutes on and off as it it cooling, the two will incorporate. It's still usable if they are separated.
I tried canning 4 lbs to test yesterday, and it sort of burned or discolored in the pressure canner. Any ideas in what I did wrong? I have 4 more lbs to try again, but butter being so expensive, I hope you can tell me where I went wrong. Thank you for all the wonderful videos. You have opened a whole new world for me.
I just canned 3 pints of strained bacon fat. I haven't seen this done online anywhere, so do you think it's safe to eat? I pressure canned it for 90 minutes after straining it very well. I have also followed your recipe and canned butter. Thank you for all the awesome videos you do for us!
welschica I was Looking for something like that. I've been just keeping my bacon grease in the icebox, but lately I've been getting mold in it. I wanted to see if I could can it in small jars. I'm going to try pressure canning it. Thanks I thought I could I already can my lard.
Nice to see the tip on trimming the plastic on the new boxes...i do a similar thing...My family laughs at me for this type of thing...happy to find a like mind....the first time i open a box i cutflap type channel in the top only big enough to get the jars out. After i repack the case with full jars, i masking tape the flap closed...now my jars are clean and organized...next time i open it i simply recut my flap through the masking tape..... and repeat...the plastic covering last for years.....
I seen this video and part 2. I then "had" to attempt it. I was successful in my eyes. Keep in mind that while I was growing up, I was always doing the outside things, like milking the cow. I made homemade butter growing up as a child and sold it. Now, with my skills, I can take it from grass to glass. Thank you very much.
I buy my butter in 5# blocks from a dairy that specializes in cheese (butter is the byproduct). It is not salted. Do I need to add some salt before canning? Thank you for your excellent videos!
@greatfullheart Thank you so much for commenting. I'm glad the skills I'm demonstrating look easy to you...that's my goal...to make it look easy enough for folks to try.
Hello, you always have very practicable ideas, I'm looking forward to canning butter, can this be done with a crock pot, or must it be done on the stove top only? Thank you for sharing this video!! Have a great day! Willow
@marchetta67 I'm sorry...I didn't see this question until a month after it was posted. The foam is air and some salts. The milk solids are the heaviest part and are always at the bottom.
Katzcradul, I don't know what elevation you live at but I live at about 4000 feet. Would I need to increase pressure to 15 lbs? Love your videos--very informative and helpful. Thank you.
I watched and re-watched and re-watched your video. It seems to me to be the most sensible way to approach canning butter. SO, I did it today. My 5 lbs of melted butter (4 salted; 1 unsalted) never got to the clear clarified butter. I skimmed the solids off as much as I could and then just pressed on. All the preps were pretty much as you had done except I used the dishwasher on sanitize for new 1/2 pint jars and then put them in the oven at 220. Canned 10 1/2 pints plus 1 pint at 10# for 60 minutes. Before it finished coming down to zero it was popping like crazy. :) The contents after 3 hours of cooling and shaking every 20 min or so are still not "together" AND there are little bits of what is probably solids floating around. 1) how long before they set up? 2) are the bits of solids going to effect the contents?
Hello. I love watching your videos. especially since I am new to canning. I read somewhere that butter and olive oil mixed makes it more spreadable and longer lasting. Perhaps I would like to add some immitation butter flavoring to make it have that nice butter flavor. What are your thoughts on canning this mixture? Would it work for long term storage???
+Denise Jones I don't know. I've never tried it. I would not re-can olive oil. It's such a delicate oil. I certainly would never add imitation flavoring to my fats. I think it tastes very imitation and I'm not sure how the flavor would change over time since it's made with chemicals in a lab.
To add to my earlier comment, melting the butter is the second heating of the butter (first being pasteurized before selling at the store), then it is heated a 3rd time by pressure canning. What is your reason for melting the butter instead of just putting it into the jars softened on the counter? I'm just trying to understand before I attempt this myself for my family. I love the idea of canning butter, just don't want to destroy every "good" thing about the food. Thank you very much!
Katzcradul- thank you so much for your videos on canning. I am trying to figure out what I am doing and your videos have been very helpful. I have a question and am hoping you can help me. I have a steak/rib/chicken sauce that I like to make and wanted to try canning it but I have read you should not can anything that has not been a "tested for canning recipe". I have no idea what the Ph level in the recipe would be so if I did this would I be better off using a pressure canner?
is there any reason we couldn't just melt the butter in the jar like you did the cheese? seems like it'd be easier. also, SO glad I read you are water bathing it now. could I water bath the cheese and butter at the same time? ugh! soo many questions!
+Samanda Yes, you could water bath at the same time. You could melt the butter in the jar, just realize you'll end up with foam on the top. Not a big deal.
Love your videos on canning butter and cheese. Have a question regarding difference between pressure canning butter because you say it is high in fat and protein, but only need to water bath for cheese and cream cheese. Don't they both have a lot of fat and protein? Can you pressure can cheese like the butter?
You could, but there's no need, in my opinion. I've backed off the pressure canning of butter now. Butter is completely fat (and a little salt), I now only water bath it. Believe me, it took me a long time to come to this conclusion. I think the butter taste better when it's been water bathed. Please, use your own good judgment though.
Katz, I have been canning butter for years after watching your video. I pressure canned it and am at ten thousand ft. using 15# pressure . You say you are now water bathing which would save work and time so I would like to try it . How long do you water bath the butter for please . Thank's and glad to hear you will be back to doing video's after school starts . Bless you , Linda
Wow, long term storage of fats is something I have worried about. Some things just need fat. I will do this. How about lard (non-hydrogenized). Armour just began to market pure lard. Can I can it the same way you can butter? I am so glad I found you.
i wiped 2 times using a clean cloth and vinegar. Would it be because I took the rings off after it had cooled, or did i mix it go vigorously? I think I will try it again but with a lot smaller batch, maybe 4 jars rather than 12. Thanks, and love your videos. You are an inspiration.
I have a question about how long I need to shake my jars. I watched both of your videos and I must have missed how long I will be doing that, and then if I can just store them, or if I need to put them in the refrigerator. If I have to do that, when can I take them out? Thanks so much for your help! .
Have canned my first batch of butter after watching your video, thanks so much! Feels good to have it in stock and not taking up freezer space since we can only run a small freezer. I like the idea of taking something from the grocery store and canning it, so am wondering about large cans of tomatoes, beans, beets etc, do you know if it's possible to recan those into small portions?
Yes you can, but I don't really advise it, and don't do it myself. I think the quality suffers after the first canning...both in flavor, nutrients and texture of the food. This probably wasn't the answer you were hoping for, but I hope it helps anyway.
Tall Cedars- have you tried canning dry beans and fresh beets before? That's what I do. I've pressure canned so many varieties of dry beans. I pick out the bad ones and let them soak overnight. Then I rinse them and prepare my jars, for quarts I use 1/2 tbs. of kosher salt & 1/2 tbs. of a powered ham base. For pints I use 1/2 tsp. Anyway, they turn out great every time!
No, I don't can beets since I don't care for the, but oh yes, on the dried beans. They're awesome and so convenient. Thanks for watching and commenting.
I absolutely love your videos! On one of your videos you mentioned a food storage calculator that you use to add and subtract storage. I can't remember the name of it. Could you please respond with the name again
That is what I do Rose I go to the middle on the side and cut around the front only and the "lid" stays on the box. An excellent way to keep canned goods clean
I just started canning again and sterilized my jars by putting them thru a cycle of the dishwasher. Made some jam and they sealed - was this enuf sterilization or did I goof up? I figure the hi-temp of the dishwasher and the longish cycle would be good enough. Thanks for your help.
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I wish you were still adding videos here on RUclips. Thank you soooo much for sharing your plethora of knowledge here! I've learned so much from you.
I've discussed this many times on my videos. I seldom keep home canned food more than 4 year and try to rotate through all of it every 2 years. However, I've eaten home canned food that's more than 10 years old. As long as the seal is intact, it smells good, doesn't spew when opened, etc., it should be safe to eat.
Since I made this video, I have rethought the process. I no longer sterilize the jars. This is done for me in the pressure canning process. The extra step, simply isn't necessary. I just eliminated a lot of work for you! Hope this helps.
Katz, I don't know how long you have had your canned butter in your pantry as a test just to see how long it will hold up . Just to let you know I used your recipe for canning butter but processed it @ 15 # for 75 min. since I live at ten thousand ft. alt. After opening a jar of the butter that will be 4 yrs. old Sept. 2016 it is perfect ! Delicious taste and great in baking or just to spread on toast or in veggies etc. . Thank you ! I hope you will continue to make video's as I haven't seen new ones like I used to . Know you must be busy with Prepper A and school . Is she is college these day's ? Thanks to you both .
P. S. Just opened canned cream cheese that is 26 months old and it is wonderful !
Bless you and the Family ,
Linda
Thanks for your thoughtful reply. I'm so glad your canned butter and cream cheese were a success. 'A' goes to college next year! Can you believe it?
Can the cream cheese and regular cheese be on shelves or does it have to be in fridge
@@arlinawright9072, if you open it, put it in the fridge.
I canned my butter at $1.79/lb using your method. I’m down to just a few 4oz jars which I save for camping. I canned these almost 4 years ago! They are still smooth, fresh, and spreadable. Thankful for your videos!!!
You made my day! Can't wait for butter to go on sale next month!
I wish butter was still that cheap. 😢
I am so very happy Linda from Linda's Pantry mentioned you on her videos. I have followed her for several weeks now and am so very impressed and she has inspired me to get back into a more expansive way of food preservation. When she mentioned you, I actually paused her video and looked you up. As anyone should, I usually take what people say or do on here as a "reference source" only. However when I run across someone who is truly knowledgeable (and I believe that you are) I actually subscribe to their channel. I am a master food preserver and my mother in law is a home economist and also a retired county extension agent...so we know to be cautious of much when it comes to food preservation, you however (no knowing anything about your background) are one I know I can put trust into...Thank you for taking your time to put these videos together for the benefit of others.
I just love this woman. Don’t know why she doesn’t make videos anymore, everything she does is perfect. ♥️
I agree with you completely about the usda. They are apart of the same government that tells us floride is safe.
I know this was posted a number of years ago but now I'm kicking myself for not learning to can. The price of butter has doubled since then. Time to learn how to can. Thanks Katz!
Hi Robin, I’m a new canner, it’s 2022 now and this video was made in 2011. Your comment says 4 years ago. I hope you did star canning as today everything has skyrocketed! I started canning last September of 2021 mostly meat and poultry. I did butter and have a nice stocked pantry for emergencies. I pray you do too and have enjoyed canning as much as I have…I just found Katz and wish I founder her sooner, but glad I’m here now…..Connie from Michigan
@@cbass2755 Hi Connie! So nice to hear from you! I forgot all about Katz's channel and really wish she still had it. Unfortunately, I never did get into canning. I actually made pickles a few times and butter. I am a registered nurse and have no time for much of anything anymore. Its sad because I feel like I practically live at the hospital. . This covid has truly burnt out many of us. I use to really enjoy cooking and decorating for the holidays but the last 2 years I didn't even put a tree up. I don't want to sound so negative but life has certainly changed and for me work has to be my priority. Its nice to hear your canning though. I won't give up and still have hope that once I'm able to take a breather, its something I'd love to do. I'm not sure if you follow anyone here on RUclips but if you don't mind, there is a channel called Whippoorwill Holler and Miss Lori does quite a bit of canning, cooking and just about everything imaginable. I use to watch her just about every single day and I just can't anymore. I hope you check her channel out, I promise you won't be disappointed. She is the sweetest lady. And, if you do, tell her hello for me. Thank you so much for reaching out. Who knows, maybe you'll hear from me one day letting you know I'm back in my kitchen! Take Care Connie. Be safe! 🌼
@@RobinMarconeCassidyRN Wow Robin! I'm a RN too!! But I retired in 2015 after 40 years of bedside nursing. I loved every bit of it. I honestly can say that. And I totally get what your saying! I can't imagine what you girls ( and guys) are going thru today....my heart and prayers goes out to all of you. It's hard work....physically and mentally. So much love and respect from me to you. Please...please stay safe. We need you. It was always hard work back then, but today!!! Yikes...I do follow Lori and you are correct! Shes the sweetest....I'm still canning and prepping, doing the best this 68 almost 69 year old lady can do, and I hope you are too! Try not to burn yourself out...❤
I'm in South East Michigan. Stay safe dear...we need our nurses and I know how hard you work....God Bless you dear.....✝️
@@cbass2755 That's great you are an RN as well Connie!! I had a feeling we have more in common! Canning certainly isn't one of them😁 I can't tell you the number of times since the pandemic I wanted to walk out but as you probably experienced it several times in your career, we just couldn't follow through. I love what I'm doing overall. I was actually a hairdresser but to me, I just didn't love it. Medicine is something I'm so compassionate about. My Mom was actually my nursing supervisor which wasn't always ideal but once she retired and left the hospital, that's when I realized just how much she taught me. I have many people in my family that are in the medical field and both of my daughters are nurses as well. Never boring conversations when we get together..that's for sure! 😉 So you live in Wisconsin? I'm in the small state of CT. Born and raised! I also have to thank you for all of your years caring for people. I promise once I'm able to take a breather, I'll let you know how I'm doing with my canning.😉 I can't wait! Here's my email if you ever want to contact me. Was great being in touch Connie! Take care and be safe 🌼. Its Cassidy51759@gmail.com
I love the butter prepared this way.The butter has more of a farm fresh taste and consistency. I just opened some I canned 2 years ago and it was great. Thanks so much for your videos. I love them.
I can't believe I just took the plastic off of 27 cases of jars. Leaving it on the way you have done is brilliant. Live and learn! Thank you.
This is the first butter video that hasn't scared me. Thanks for posting these two butter-canning videos. I've been canning forever but I have never done butter because of the lack of processing involved. Thanks for showing that it can be pressure canned. I'm going to do unsalted as a personal preference. Thanks again. Your old gray-haired Aunt Duddie is appreciative and when I can my butter I will record it and post it. You are the best!!!!
I am new to your channel and to canning but not to cooking. I like your cleanliness and the way you respect bacteria. I will be browsing your channel more and recommending you to my friends. Thank you for all the hard work!!
Dale Wright Dale, thank you so much for your kind word. I really appreciate you recommending my video to your friends. That means a lot to me. K ~
Thank you Katzcradul I am so relieved. Love watching your videos. Being first time canner this year I tend to keep coming back to your channel.
Dear Teacher, before I signed in/logged on .. I was watching you and learned SO much from you.
You haven't posted in some while - I do hope you are well and thriving.
Thank you for holding us by the hand & teaching us how to "put by".
You are so welcome!
Thank you, thank you, thank you! I am going to do this now! I approach canning the same way as you. Even before I start, because we have the cats, we make them all go outside and I wipe down all the counters and surfaces like the kitchen table where I will be working during the process with bleach spray and I wash all the equipment with sanitizer and I try hard not to touch. Like you said, always assume your hands are dirty. I have never had one problem and you know how much I can. Great!
You're so welcome. Great comment. Thanks for giving us you're opinion of this butter. I love having it on my shelf.
I just found you and you are great. I have to tell you something. I keep my jars in the box they come in also, but i cover the box with contact paper. inside and out. It makes my pantry look so pretty. A lot prettier than just the plain box. Love your video. God bless
Great idea to pretty-up your pantry! I'm glad you found my channel. Thanks for watching.
Howdy Katz, I have watched countless canning vids in the past few months, I just wanted to commend you on the thoroughness in your vids. I've watched others drip whatever they are canning on the rims, and not wipe them off before putting on the lids, heat the butter in the microwave, water-bath what should be pressure canned etc. You go above and beyond being safe. I feel much safer canning with your directions for my family. Thanks again for great instructional videos.
I just started canning as I grew up with a mom that canned, but I used the pressure canner incorrectly and the bottom bowed out and I thought it was going to explode! So I was scared of it for 10 years! I can't wait to start canning our garden harvest!!!! I love your videos!!!
Lakin Vetrova Thank you Lakin...and thanks for watching! Sounds like you almost had a pressure canner disaster. So glad you weren't burned. You're going to love canning-up all your beautiful garden produce! K ~
Thank you. You have helped me so much. This is my first time canning without my mom being here. I have been trying to stock up my food pantry for about a year now but until recently I didn't realize all of the things you can do to increase the foods shelf life. I hope it won't take me to long to get it to where it needs to be.
I used your instructions to can butter two years ago. We use it all the time, and getting ready to can another batch. Love it. Would you consider making a video on using grains (wheat, oats, etc) for meat substitutes? I see many people store wheat, and would appreciate ideas on how to use it, besides breads. Wheat grass, wheat cereal in a thermos, whatever.
I don't use mine as meat substitute because I don't like it. However, I will consider your other suggestions for future videos. Thanks for your thoughtful comment. I so glad you like the canned butter.
katzcradul You mentioned you now water bath the canned butter. How long do you process it in the water bath?
Hi Katzcradul!! I have been watching your videos for a few months now and wanted to say THANK YOU for teaching such consistent, safe canning methods. I plan to give you a shout out in on our channel. Take care!
Thank you! I'm glad you like my videos.
The thing I love most about your vids, is that you're very detailed oriented. I feel after watching your vids, that I have enough info to do it.Thanks a bunch.
Hi Katz! Love your video's! You make canning so easy for us.... I want you to know I tried for my first time canning butter tonight... I didn't know it could be done... I have a question, when my butter set up in the jars, in the bottom of the jar there were very small white beads. I shook them every 20 minutes as you said... Did I do something wrong or is that normal in the bottom. TY and keep the canning video's coming!!!
+Doris Rives Nope, your butter if fine. Sometimes, bigger globules settle in the bottom. Not an issue.
Thank you for sharing and all your safety tips. Food is expensive and saving one jar out of all the rest is still important. I don’t understand how some people are nonchalant about safety. 🤩🥰🙏
I LOVE how careful you and clean when you can. Excellent example of how to can safe.
It is pure joy to watch a master canner at work! You elevate the skill to an art. Thank you for sharing it with us.
Thank you katzcradul. I can many things, but never have canned butter. Watching your video gives me the confidence to attempt it and do it correctly.Thank you very much!! Bob
Hey lady!! Thank you very much for taking time to share your commonsense and wisdom. Getting ready to put up a bunch of food and butter is on my list !! Joe
@ Katz Thank you so much for this video. I agree that pressure canning the butter will make me sleep better at night. I do have a question. Why do you have to melt the butter before you put it in the canner? Couldn't you just stuff it in the jars? Prepardness Pro does it this way & uses her sun oven (which I won't do unless I'm without electricity). Would like your ideas. Thanks
Thank you for your effort and time in educating others like me! I am puzzled about something though, if the butter is bought from the store, then it has been pasteurized, which (in my mind) already does what the intentions are of pressure canning, which is to ensure there is no bacteria. I also know that excessive heat to any food destroys nutrients (including pasteurization), so is it really necessary to double this process or would hot water bath canning suffice?
Hi,thanks for the good video.I have a small tip,when putting the lids on.I put the ring on the lid lifter first,then pull the lid into the ring,this way the lid won't slide sideways into the butter.
Chris-i, too, have a glasstop stove, and i do use the all american canner on it. just be very careful, and keep in mind, the glass will probably discolor, too. the reason they give the warning, is that the weight of the canner can shatter the glass if dropped on it, but, i dropped a glass vase on my first glasstop range, and that broke the glasstop, too.
I have to tell you that this is the only recipe I would even consider making butter from. And, I can't tell you how WONDERFUL this butter is. No, it doesn't taste like regular butter - it has a caramely(?) kind of taste to it. Nothing better on pancakes, waffles and everything else and the note to put it in small jars is perfect!!! I bet it would taste great in sweet baked goods too. Thank you for working so hard to help us put by food!
Yes, that is right, however, when I melt butter, there are two distinct 'elements', for lack of a better word. There's the ghee, the clear fat the separates out at the top, an then there's the cloudy part that settles to the bottom. The part at the bottom is 'milkier' and salty. When making homemade butter, there are time when I wash it better than others, and when I don't rinse it as well, there are certainly bits of whey left in the butter. Whey is protein.
Thanks for your kind remarks. I really try to do things the best way I know possible.
Thanks for the great video. I only have one question. After you have pressure canned the jars and you store them on your shelf. Do you need to refrigerate them after opening them? Thanks.
Do you still find it on sale for $2 a pound? Also thank you for demonstrating such clean canning practices. I appreciate it.
Only at Christmas and Thanksgiving. Thanks for watching.
Kroger in the dallas area just had butter at $2. Sams club & Costco have it even cheaper.
Thanks so much for letting me know!
I have a tiny kitchen and stove and one canner - no other pot big enough to boil jars in. I have a smaller one for the lid and rings but not alot of room. I remembered my mom using the dishwasher and she was a canning queen but then I thought I'd better check. Thanks again!
Great video's Kat! I did it this way the second time I canned butter w/o skimming the salt from the top. Came out nice but the way I did it last night seems to of worked better. I washed the jars, baked the jars in the oven at 225* for 20 min, then added the butter, let them separate and then continued at 225* for another 20 min. These were new jars so I just skipped the water sterilization this time. If I was using old jars I would of done that as well. It was also home made butter.
@gladtidings4all We do not store them in the fridge after opening. I can mine in 1/2 pint jars and we through that in just a few days. There's enough salt in the butter to keep it from turning. I really like that is stays soft and easy to use. If you put it in the fridge, it gets very hard. Thanks for asking. K
Thank you sooooo much for posting this video...my husband and i did this last night and everything turned out just as you said it would !!!God Bless you.
this is a phenomenal video!! ! ! Looking forward to #2
Hi there! I am just getting into this, and I really appreciate all of your wonderful, detailed advise. I use a lot of butter for baking, and I am curious if we can bake with this the same way as regular, refrigerated butter. Keep up the good work! Good bless :)
Thanks for such a great video! I love that you pressure can your butter, as it's something that I've been thinking about as well. Keep up the great work! I love your videos!
Thanks for telling me that. It's always my hope that you will feel confident and competent to try the things I demonstrate. I appreciate you watching.
Would LOVE to give you a hug because your video was not only excellent per information, but you do everything in such a safe way per canning. So knowing people wont get sick doing it your way vs one horrid canning butter video I saw, gives me peace of mind. So many things I LOVE about your video, which a friend sent me via email.
Great videos. I canned butter for the first time and I tried to follow your steps exactly. I filled the jars to just below the first ridge on the jar, leaving about 1/2 inch space. But it looks as if an extra 1/4 inch of butter was lost...though there was no butter in the water, and jars did pop and seal. Also the solids came out even more brown after pressurizing. Not sure if these issues are because of altitude, we are at 7K feet and I used 14 pounds for 1 hour. Thanks again.
Desiree ~ I'd be happy to take a look at the recipe for you and compare it to other approved recipes to determine if the ph would be appropriate for water bath canning.
This is by far the safest video I have seen for canning butter thank you :)
that "foam" you're skimming is the milk-solids(separating from the clarified-fat). it is SOOOO good in grits!
I'm new (subbie) and new to canning, just made some jam and it came out great, but I was curious if keeping jars in the drying cycle of the dishwasher is acceptable to keeping the jars hot after sterilizing them? Thanks, love your videos! :)
Chris ~ I use a Presto canner...it's not nearly as heavy as an All American, and I've not had a bit of trouble canning with it. I wouldn't put the weight of the All American on it though.
Also the way you opened the plastic, you could put the plastic back on top to prevent dust from collecting on the top of your lids. Nothing is more gross then a half inch collection of dust/dander etc on yourcanned good lids!
Hi there! I have learned so much from you and am very grateful to you and the many other ladies who share their talents with the rest of us. Here is a question I have been unable to find any information on, and thought maybe you would have some thoughts on it: Canning Compound Butters. I’m thinking things like Cinnamon Honey Butter, Tomato Basil Butter, Lemon Butter, etc. - Have you or anyone you know successfully canned compound butters? And if so, are there any special tricks to it? Would one just can it in the same way as plain butter?
You are too kind, but you comment made my day. Thank you very much for your nice comments.
Great video. I just went out and got some butter to can :) I do have a question though...How long is the canned butter good for after you can it?
After sterilizing your jars in water why can't you use them immediately instead of waiting for them to be completely dry? The melted butter has water in it because you did not make ghee or clarified butter where all the water and milk solids are removed. Also, the lids that have been sitting in the water were not dried off before putting on the jar so you have water on the lids.
Thank you for posting this very helpful video. Can you tell me please Katzcradul, what is the shelf life of the butter once it is canned (approximately)?
I did pressure can my butter! It was Ghee I didn’t pressure can…whew! I panicked their for a moment. I went back to the video I watched and followed, and thank God I commented. I followed her instructions and she was just like you. I remember having to shake those pints till the solids were all thru the jar, but I did pressure can them….I almost had a heart attack!!
@katzcradul I did it !!! I have 4 pounds of canned butter :D. I thought that would be enough to experiment with. The smallest jars I have are 0.5 litre jars so I had to use these. The quantity filled four and a half jars so I have sampled the half jar and it is really nice. I now look forward to filling more jars. Thank you again for your help katzcradul xxx
Hi. First I want to thank you for making videos to help all of us learn new skills. I canned my first batch of butter today. My milk solids were brown on the bottom of the 1/2 pint after processing for 60 min. I left them on the bottom and did not shake it. What did I do wrong? Thanks for your time.
Sometimes there are little brown bits on the bottom. Butter will brown a bit when heated to a high temperature. Surely you've had this happen when you melt butter in a skillet to saute' and you let it get a bit warmer than you intended. The bits in the bottom of your jars are nice and nutty tasting. Your butter is fine. Just stir it when you're ready to use since you didn't shake it while cooling.
katzcradul Thank you
That's a great tip about leaving the plastic on the bottom of the case, thanks!
Thank you so much for your support. It may be something to consider for the future, but not right now...I'm swamped.
The goal is twofold: 1) to make the butter liquid so that it's easy to pour into the jars. 2) to evaporate a little of the water out of the butter. I simmer mine for about 10 minutes or so...a little longer if I'm not paying attention.Don't worry about the foam. I get brown bits in my butter too...no problem. If you put your butter in the fridge for a few minutes on and off as it it cooling, the two will incorporate. It's still usable if they are separated.
Curious how long your butter lasted and if any spoiled?
Your videos are amazing! Very educational. Thank you so much for sharing what you do!
I tried canning 4 lbs to test yesterday, and it sort of burned or discolored in the pressure canner. Any ideas in what I did wrong? I have 4 more lbs to try again, but butter being so expensive, I hope you can tell me where I went wrong. Thank you for all the wonderful videos. You have opened a whole new world for me.
I have canned butter many times. Thanks for the video, great video. I store mine in the box also.
I just canned 3 pints of strained bacon fat. I haven't seen this done online anywhere, so do you think it's safe to eat? I pressure canned it for 90 minutes after straining it very well. I have also followed your recipe and canned butter. Thank you for all the awesome videos you do for us!
welschica I was Looking for something like that. I've been just keeping my bacon grease in the icebox, but lately I've been getting mold in it. I wanted to see if I could can it in small jars. I'm going to try pressure canning it. Thanks I thought I could I already can my lard.
Nice to see the tip on trimming the plastic on the new boxes...i do a similar thing...My family laughs at me for this type of thing...happy to find a like mind....the first time i open a box i cutflap type channel in the top only big enough to get the jars out. After i repack the case with full jars, i masking tape the flap closed...now my jars are clean and organized...next time i open it i simply recut my flap through the masking tape..... and repeat...the plastic covering last for years.....
I seen this video and part 2. I then "had" to attempt it. I was successful in my eyes. Keep in mind that while I was growing up, I was always doing the outside things, like milking the cow. I made homemade butter growing up as a child and sold it. Now, with my skills, I can take it from grass to glass. Thank you very much.
I buy my butter in 5# blocks from a dairy that specializes in cheese (butter is the byproduct). It is not salted. Do I need to add some salt before canning? Thank you for your excellent videos!
Ha! GREAT tip about opening the box of canning jars !!! How would have thought ? Awesome tip !
@greatfullheart Thank you so much for commenting. I'm glad the skills I'm demonstrating look easy to you...that's my goal...to make it look easy enough for folks to try.
Hello, you always have very practicable ideas, I'm looking forward to canning butter, can this be done with a crock pot, or must it be done on the stove top only? Thank you for sharing this video!! Have a great day! Willow
+Willow D'Mello Crockpot canning is unreliable. Don't do it. Thanks for watching.
@marchetta67 I'm sorry...I didn't see this question until a month after it was posted. The foam is air and some salts. The milk solids are the heaviest part and are always at the bottom.
Sure, using all unsalted will work, however, after you open a jar, you will have to refrigerate it.
Katzcradul,
I don't know what elevation you live at but I live at about 4000 feet. Would I need to increase pressure to 15 lbs? Love your videos--very informative and helpful. Thank you.
I watched and re-watched and re-watched your video. It seems to me to be the most sensible way to approach canning butter. SO, I did it today. My 5 lbs of melted butter (4 salted; 1 unsalted) never got to the clear clarified butter. I skimmed the solids off as much as I could and then just pressed on. All the preps were pretty much as you had done except I used the dishwasher on sanitize for new 1/2 pint jars and then put them in the oven at 220. Canned 10 1/2 pints plus 1 pint at 10# for 60 minutes. Before it finished coming down to zero it was popping like crazy. :) The contents after 3 hours of cooling and shaking every 20 min or so are still not "together" AND there are little bits of what is probably solids floating around. 1) how long before they set up? 2) are the bits of solids going to effect the contents?
Hello. I love watching your videos. especially since I am new to canning. I read somewhere that butter and olive oil mixed makes it more spreadable and longer lasting. Perhaps I would like to add some immitation butter flavoring to make it have that nice butter flavor. What are your thoughts on canning this mixture? Would it work for long term storage???
+Denise Jones I don't know. I've never tried it. I would not re-can olive oil. It's such a delicate oil. I certainly would never add imitation flavoring to my fats. I think it tastes very imitation and I'm not sure how the flavor would change over time since it's made with chemicals in a lab.
To add to my earlier comment, melting the butter is the second heating of the butter (first being pasteurized before selling at the store), then it is heated a 3rd time by pressure canning. What is your reason for melting the butter instead of just putting it into the jars softened on the counter? I'm just trying to understand before I attempt this myself for my family. I love the idea of canning butter, just don't want to destroy every "good" thing about the food. Thank you very much!
As always, thank you for sharing! I feel confident about trying this now.
Katzcradul- thank you so much for your videos on canning. I am trying to figure out what I am doing and your videos have been very helpful. I have a question and am hoping you can help me. I have a steak/rib/chicken sauce that I like to make and wanted to try canning it but I have read you should not can anything that has not been a "tested for canning recipe". I have no idea what the Ph level in the recipe would be so if I did this would I be better off using a pressure canner?
No, it doesn't affect the taste in the least. The foam is slightly saltier that the bottom layer of the butter, but only slightly.
Can I use my Fagor pressure cooker for canning small jars? I'm getting ready to try butter.
Not recommended. A pressure canner and pressure cooker are two very different things.
Thank you
@@ellendelashmutt50 You are so welcome.
is there any reason we couldn't just melt the butter in the jar like you did the cheese? seems like it'd be easier. also, SO glad I read you are water bathing it now. could I water bath the cheese and butter at the same time? ugh! soo many questions!
+Samanda Yes, you could water bath at the same time. You could melt the butter in the jar, just realize you'll end up with foam on the top. Not a big deal.
Love your videos on canning butter and cheese. Have a question regarding difference between pressure canning butter because you say it is high in fat and protein, but only need to water bath for cheese and cream cheese. Don't they both have a lot of fat and protein? Can you pressure can cheese like the butter?
You could, but there's no need, in my opinion. I've backed off the pressure canning of butter now. Butter is completely fat (and a little salt), I now only water bath it. Believe me, it took me a long time to come to this conclusion. I think the butter taste better when it's been water bathed. Please, use your own good judgment though.
katzcradul How long in the water bath?
Katz, I have been canning butter for years after watching your video. I pressure canned it and am at ten thousand ft. using 15# pressure . You say you are now water bathing which would save work and time so I would like to try it . How long do you water bath the butter for please .
Thank's and glad to hear you will be back to doing video's after school starts .
Bless you ,
Linda
I always bring the water about 1/3 of the way up the jars. There should be a 'fill line' etched on the inside will of your pressure 'canner'.
Wow, long term storage of fats is something I have worried about. Some things just need fat. I will do this. How about lard (non-hydrogenized). Armour just began to market pure lard. Can I can it the same way you can butter? I am so glad I found you.
i wiped 2 times using a clean cloth and vinegar. Would it be because I took the rings off after it had cooled, or did i mix it go vigorously? I think I will try it again but with a lot smaller batch, maybe 4 jars rather than 12. Thanks, and love your videos. You are an inspiration.
I have a question about how long I need to shake my jars. I watched both of your videos and I must have missed how long I will be doing that, and then if I can just store them, or if I need to put them in the refrigerator. If I have to do that, when can I take them out? Thanks so much for your help!
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Ellis, welcome! So glad to have you visiting my channel.
Have canned my first batch of butter after watching your video, thanks so much! Feels good to have it in stock and not taking up freezer space since we can only run a small freezer. I like the idea of taking something from the grocery store and canning it, so am wondering about large cans of tomatoes, beans, beets etc, do you know if it's possible to recan those into small portions?
Yes you can, but I don't really advise it, and don't do it myself. I think the quality suffers after the first canning...both in flavor, nutrients and texture of the food. This probably wasn't the answer you were hoping for, but I hope it helps anyway.
Tall Cedars- have you tried canning dry beans and fresh beets before? That's what I do. I've pressure canned so many varieties of dry beans. I pick out the bad ones and let them soak overnight. Then I rinse them and prepare my jars, for quarts I use 1/2 tbs. of kosher salt & 1/2 tbs. of a powered ham base. For pints I use 1/2 tsp. Anyway, they turn out great every time!
No, I don't can beets since I don't care for the, but oh yes, on the dried beans. They're awesome and so convenient. Thanks for watching and commenting.
Have viewed several of your videos. I also am new to all of this and have learned alot here. Thanks for sharing.
I absolutely love your videos! On one of your videos you mentioned a food storage calculator that you use to add and subtract storage. I can't remember the name of it. Could you please respond with the name again
Thank you so much! I appreciate you watching. I'm happy to provide the link to the food storage calculator: stockupfood.com/
Thank you so much!
That is what I do Rose I go to the middle on the side and cut around the front only and the "lid" stays on the box. An excellent way to keep canned goods clean
@marchetta67 No. The milk solids are still in the melted butter. The foam would be a little bit of protein and some air. Hope this helps.
I just started canning again and sterilized my jars by putting them thru a cycle of the dishwasher. Made some jam and they sealed - was this enuf sterilization or did I goof up? I figure the hi-temp of the dishwasher and the longish cycle would be good enough. Thanks for your help.