Thank you for viewing and commenting. I agree with you. Trust me when things get bad people are going to be willing to eat a lot worse things than canned butter.
Good afternoon, I'm wanting to PC butter in my ninja foodi, and was hoping you would verify the time necessary. I think you said 20-30 minutes. (I can most things in my foodi. They come out wonderful, but don't conform the heretical Ball bible. 🙃) I don't have the hand dexterity for ghee, and I don't like the risk of so much scalding oil. That seems more risk than botulism. Anyway, I appreciate your willingness to help others. I lived in Utah for 3 years, on the Wasatch range, and enjoyed the kindness of the lds community.
I remember watching my grandfather milk the cows, bring in the milk, let it settle, then scrape off the cream and make butter. Best butter in the world. I hope you can make it work. I'm sure it would taste great.
Thank you for your video. This does make sense. Although I do not have a solar oven, and I will water bath can mine at 212 degrees F. for 35 minutes just for the margin of safety. Going by all the science, this method hits ALL the safety points. I am with you on this. Thank you.
I'm in my 50s, and like Annie, I STILL keep my butter on my counter, under a cheese saver (to keep the flies off). As my Mom & Dad always said -- ppl today are paranoid about all sorts of things, to the point they get sick over everything. My parents, grandparents, great-grandparents & gr-gr grandparents lived in rural America and didn't get sick all the time. You keep basic hygiene in mind & recognize OVER sterile lifestyle makes you overly sensitive to everything.
I used your method 2 years ago and stored 24 1/2 pint jars. We just finished off the last jar and i can tell you it tasted great, no problems whatsoever. I used a brand sold local called Land O' Lakes and used the salted. The salt did separate to some degree but no big deal. Thanks for your instruction. We are doing another batch this weekend.
@@pamelaglover1745 Yes. Boil your jars, place in conventional oven to dry, remove and add butter, place in oven for allotted time. Remove and place lids and rings. Done.
Botulism spores are found in soil, and some people get botox injections. My theory is if you're not getting a botox injection and playing in the dirt when canning your butter you should be fine. I leave my butter out on my counter 24/7 I have done this for 30 years I'm still here.
I completely agree this is luxury food. My wife definitely feels it is worth her time. It might not be for others. I guarantee you we will be eating great tasting food.
I have been storing food since I was married at age 22. Of course as an active member of the LDS churc prepping is in our history and we are told to have 1 year supply of food where possible. The first major purchase my newly wed son of 22 was 2 year supply of food for him and his wife. If you are younger than 45 and are prepping you are smarter than your piers.
That's great. It's good to be ahead of your peers. However, that's an indication that certain knowledge should be spread amongst the youth (more often).
Hello Mrs. LDS Prepper. Sorry to say, but your information is incorrect. Pasteurizing is only suited for short therm conservation. Botulism is caused by botulin, a toxin released by the botulism bacteria (specifically Clostridium botulinum) this bacteria is capable of making spores which can survive pasteurizing and even boiling water temperatures. This fact is the bases for the rule that any low acid (anything above a pH of 4.5) must be pressure canned. Many people mistake pressure canning to be a procedure in which canning jars can be vacuum sealed. Ofcourse pressure canning has that mechanical result on the jars and lids but water bath canning does the same. Pressure canning is stronly recommended to be sure that not only the bacteria are killed of but also any spores which some bacteria are capable of producing. Many people argue that botulism is very rare a condition but also a very nasty and in WTSHTF situation surely leathal (You need: resperators, special beds, special drugs, intervinous feeding euipment and alike for several weeks or even months.... Bottom line: Either cook any to be canned foods in a pressure cooker (which heats to the same temperatures as a pressure canner) and fill the jars as soon as possible. You can then water bath can the jars if you want but foods cooked in a pressure cooker are sterile to the max and also spores are surely dead. Or you can use the pressure canner or use the pressure cooker as a miniture pressure canner. Botulism is extra dangerous because you can not detect the bacteria's presance because it does not give of any off smells or tasts...You think you are having a nice and tasty meal but in fact you could be lining yourself up for nervous system failure... But the silver lining is in the below sentence: The toxin botulin is very dangerous nerv toxin BUT is also chemicaly instable at and above pasteurizing temperatures so heating foods above 180 degrees for several minutes elliminates any toxins which break down in harmless compounds... In case of canning butter you are good because you most likely use the butter to bake meats and alike... If you use the canned butter to spead on sandwiches you are surely rolling the botulin dice... again the chances of anybody contracting botulism are slim but the are there...so be safe... Sorry to have scared you maybe but I feel warning you is my duty as a fellow man and by stressing some basic food chemistry and biology you can be more safe and more prepared as before... regards, Sander Tel.
My niece had botulism. It is awful and while the docs were figuring it out we almost lost her (the meds alone were hard to come by- had to be flown in from CA- and $60,000 for one dose) This is nothing to mess around with or to take casually. Thank you for making these points and informing the public as to why to pressure can items like this.
I am glad to be of service (Wanda?) I am also enjoying th video's on the Mittleider garden...very nice setup... I use aquaponics but to little since my patio is a bit small and also not recieving the sunlight many plants need. So I will try a small greenhouse on the roof this summer... should be good. Regards, Sander Tel.
Also the viscosity of butter (a fat) and water are very different. And as far as I know, botulism is surface bourne through spores, not only soil bourne.
For all the fears out there about canning, I have yet to hear of anyone being sick from home canning, yet in the news we see many recalls every year from corporate food processors. Hence, those who are simply using fear to back their beliefs that corporate processing education is the only way to go because there are "fewer" poisonings/deaths, please come up with numbers and cases to show that old fashioned methods are to be avoided. People have canned for over a century as far as I have read, and I don't believe we need to give up our rights to think for ourselves and become brain dead! After all, we have made it this far and it's looking pretty good if we keep doing what we are doing.
Tall Cedars guess you've never done it or heard of deaths by especially improperly canned tomatoes. DEAD MEN DON'T TELL TALES OF HOW THEY GOT THERE IN THE NEWSPAPER.
I canned butter a few years ago and lived to tell about it. The butter turned out great! What I'm shocked about is the number of hateful comments on this page, evil hateful comments. What happened to love thy neighbor? Kindness, respect? Satan stirred up the hearts of men to anger against you. I enjoy your gardening videos too. As a child of God I send my love your way.
I'm with you on this one. I am in my 30's but my mother and grandmother and her mother too (probably even further back) have ALWAYS kept butter on the counter. I lived in a very hot desert area and the butter still didn't spoil, though it did melt down but it was still great on toast etc. Never hurt any of us. I think the botulism is about the canning but the USDA is suspect in my book anyway.
Can you advise if there is anything that you have found that would discourage you from continuing this practice? I am starting to look into this method and would love to hear an update from you on this.
@cjg0815 She used salted butter because that is what she likes to eat. It looks, cooks and tastes just like it did before she canned it. It hasn't been processed just canned.
Hello! I decided to can my butter after melting stove top and then pressure cooking at 10psi for 1 hour. I couldn't get rid of the milk product at bottom of the jar. It sounds like I'll be okay according to what Mrs. Pepper is saying. I am only concerned about the dairy at the bottom which I may have waited too to shake....As Mrs. P says, just mix it in as you use? Thanks.
botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius) under pressure using an autoclave or a pressure cooker at for at least 30 minutes. The toxin itself can be killed by boiling for 10 minutes.
Since butter isn’t acidic you’d need to can using a pressure cooker, just like you would meat or any non-acidic food. Butter can freeze well too. I use water bath canning for tomatoes and pickles because they are acidic. That’s how I learned anyway.
I'd take a hint from India where they didn't have refrigeration and outside temperatures are often very high. They heat their butter, then remove the milk solids. The resulting product is fairly clear and called Gee. However they don't keep butter very long, which is different from our desire to can the butter. I'd recommend a pressure canner, but am not here to argue that point. I believe the most important point would be that when using canned butter, after years of storage, that it be heated first just like heating other canned foods. It would be a point of safety and an approach that would garner confidence for the family.
I'm a firm believer in pressure canning. Little danger of contamination when the initial temp is 240+ Fahrenheit.. Additionally I let my canned food sit in the kitchen for a week to make sure no lids fail. If they do I either heat and eat, or toss the contents, making the jar available again. Canned butter two years ago and all is well with that.
@swoopingbird It doesn't really make any difference what you or I believe will or won't happen. We have no control over a global financial collapse or WWIII. But we do have control over our preparations. The question is, "If it does or doesn't happen who is better off? Those who prepare or those who don't? If it doesn't happen I just have more food then you and sleep better at night knowing I am prepared. If it does happen I'm prepared. I do what I can do and not worry about what I can't control
I'm 34 and I've always left my butter on the counter (I store unused sticks in the fridge/freezer but, when I open a new stick, it stays on the counter) and I've never gotten sick from it nor have I heard of anyone getting sick from it.
Yes, Dad worked at the U of I & he took the can to a bio lab & they verified that the can was contaminated. This was way back in 1964 & processors didn't have the quality control of today's products. Our neighbor was an ER RN & she came over within minutes of the episode, she suggested poisoning. An autopsy wasn't performed. "Clean hands" aren't sterile. Commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 250 °F for 3 minutes, 180 °F is not good enough.
End of botulism discussion. Period. Thank you so much for sharing. Some people (I don't think many) have some concerns about canning butter. Thank you for letting us know about your 30 year experience. I'm glad you are still here. :) Do you have any advice, experience, recommendations, etc you would like to share about the method shown in this video or other methods?
I think home canning is something to be respected. The moment you don't respect it, is the moment it may kill you or someone else. Do your own research before following anyone's RUclips video. I love canning and I love watching RUclips channels about canning. Just be safe.
I did that, but after a few months the butter picked up that stale "freezer" taste. I think I would rather have a slightly different texture than an off flavor.
@swoopingbird Economic collapse, unemployment, long term emergency, because I feel I need to. I have a video called "10 Reason NOT To Have Food Storage". That should answer your question in more detail. Make sure you want it all the way to the end. Thank you for watching and commenting.
I love the info in this video! I've researched canning butter a lot and never completely understood "to pressure can or not" until hearing you explain it. Thank you so much! Can you tell me where you got your solar oven? I love the design.
to get botulism from ANYTHING you have to remove the oxygen. so leaving a stick of butter out on the counter will NEVER cause a botulism case... but once you "can" anything and heat the jards to remove air (or vacuum seal it) then you have to worry botulism can be killed by enough heat (pressure canning levels) and will not grow in strong acids... butter is a low acid, and you are not PC it, so its a risk
@e026026 No. We found it best to shake them when they are almost cool because shaking them when they are warm lets the butter and milk solids separate again.
Ghee,love to use it and enjoy making it. This just a shout out because you mentioned it.I first found out about ghee while visiting India in the 80's,have enjoyed it ever since. In the 90's lived in Russia for 2yrs. The russians use lard instead of butter ,many make their own.As long as it's not hydrgenated it's very healthy,in moderation.
Thanks for this. And for the comment about powdered butter. I canned butter, not because I really wanted to, but because my fridge went out! I put on the stove and boiled, simmered, then jarred. It all sealed, so I presume it will be ok.
I am just now researching canning butter, very informative video, as a side note tho keep track of those jars you used for your butter and microwaved them, they are now no good for canning in a pressure cannier, so I've been told. Loved that you used the solar oven too!
I certainly believe that's possible 🤔. Once jars are utilized in a certain manner cannot be repurposed in a different manner. I was thinking about that. Thanks 😊.
Annie, my mama and grandmamma used to keep their butter on the counter too, and we never got sick, nor have I ever heard of anyone getting sick from it. I made butter a few months ago, and I did an experiment with it. I left some of it out on the counter in a plastic, covered dish. It took it almost 2 months before that little piece of butter changed at all (it molded but I used raw cream that was not the freshest). Normally butter doesn't last that long in my kitchen though ;-)
Water plays a large part in botulism when canning butter. Butter is a fat, water causes fats to go rancid. When sterilizing your jars, DO NOT use a water bath. Pre-heat your oven to 275 degrees and bake your jars for 20 minutes. This will sterilize your jars with out the need for water. Also the white foam that forms on the top of butter when melted is unprocessed cream. Make sure to remove this excess cream before canning as it will greatly decrease the shelf life of your butter and increase the possibility of botulism.
It's the oxygen in air that makes fat go rancid. The less saturated it is, the faster it goes rancid. Rancidity has nothing to do with bacteria. It is a biochemical reaction. Also, hot air does not work the way hot water does to sterilize things because it doesn't transmit heat as easily. (Otherwise you would burn your hand just reaching into the oven the way you burn your fingers touching boiling water.) The "white foam" is milk solids and water. If you remove that, you are basically making ghee. At least that cuts your chance of botulism. I never saw so many people so willing to commit suicide because they don't trust the government. There ARE other dangers out there. Survival of the fittest, indeed. You are eliminating yourselves.
Interesting subject indeed, I didn't notice if you were using salted butter or unsalted maybe it doesn't matter. I've only use butter to cook with so I strain the solids out and clarify it so it is less prone to burning I've even made a batch of Ghee now there's a unique flavor to cook with. Thanks for sharing your project with us good info to know.
My old canning book gives instructions for canning milk. It's a USDA rule following book. Somewhere along the way they decided to not include the recipe anymore. The USDA says it isn't tested. They must have lost the data lol
I like to make ghee. I pour the hot ghee in canning jars and they seal up nicely. Ghee is supposed to have a better shelf life than butter. sealing it in mason jars should make it last longer. The ghee is what I use regularly instead of butter. So far I haven't gotten sick. But I also don't keep it around for ages. My last batch was 8 16 oz canning jars. If there is the possibility of it going bad, I will probably have gone through it all before that happens. I am not worried about getting sick
I think if you wanted a long term storage meaning a couple of years.... you will need sterile jars. Melted simmered butter, pressure can half pints for 60 minutes at 10lbs pressure.( not high altitude) There are proteins left in the butter... it is not pure fat. Having a low acid air tight environment is asking for trouble... I would not risk my family do it this way.... or my church family (thinking of pot lucks)
Pressure canning meat is low acid that’s why you’d use a pressure canner. Doing butter this way is isn’t a super long term way to store. It’s more a rotation item this way
Just a thought. Butter is made from cream that is made from milk. I am wondering if the cream is taken from the milk BEFORE it is pasteurized or after? So you are using store bought butter the likely hood of a pathogen is pretty darned slim.
@@gmwwc store butter is always from pasteurized milk. Our local dairy can sell raw milk but has to pasteurize her milk before she makes butter to sell.
Just for clarification Heating does not kill ALL microbes, it does not kill resistant spores that may be in there. The only TRUE way to get rid of all microbes is via autoclave or EXTREMELY high pressurized boil-which is the process canning companies use. Considering the chance that there aren't resistant clostridum botulinum spores in there (which love low oxygen conditions), she shouldn't worry about botulism, but I wouldn't play with that! Also, her point about it only being in soil isn't valid because butter is made with cream/milk that comes from cows which eat grass from the soil. Just because you don't see/smell them doesn't mean they are not there!
Oh- LOOK ITS TRACI !! - HEY WOMAN, ARENT YOU THE ONE WHO JUST TOLD EVERYONE ON BEXARS CHANNEL NOT TO DO THIS- CITING FDA WARNINGS?? WHAT? ARE YOU FN TROLLING FOOD CHANNELS?? MAKE UP YOUR MIND WOMAN. FREAKING PUPPET. GET A LIFE.
I have to say there are some safety cncerns with your method From working with the FDA botting/canning process. Butter may be safer to play with, however,with the product being low acid and leaving the water in it, it could mold and botulism can only be 'maintained' (you cannot kill the botulism spore) by pressure cooking. ONly long term products you see in store is ghee or clearifed butter. Just like oil with water in it, it will go rancid
When I was growing up we even had a jar of bacon grease with a brush(cleaned often) to cook with in the cupboard; luckily it was never given the chance to sit uncovered and unrotated. Butter also had a cover on it. My family went through a stick in a week. It stayed away from heat to keep form. These days I rarely eat even a tablespoon of added butter or margarine in a month. Probably since all I ate alot of cheese, lard, butter, and salt in the 70's. People weren't health mined back then.
Why not just pressure cook it, and be done with it? Pasteurization is for short term storage. Long term would need to be sterilized. Isn't it pasteurized from the store? I'm sure it is.
I have several videos on the SOS solar ovens I purchased. We heat the jars in the solar oven to kill bacteria. The butter needs to be in the jars when heating. I don't know how or if you can do that on the stove top.
Best vid on canning butter out there. I did it by heating up and skimming then adding to the jars the last time. Much better to add the butter to the jars IMOP. I'll skip the microwave and the solar oven though and just be using a regular gas oven with home made butter at somewhere over 225* after rinsing out all the impurities in water. Lost all salt content with regular butter the last time doing it by heating in a pot.
Pressure canning is for low acid foods, Butter is a low acid food. The National Center for Home Food Preservation has a good deal of information about the differences in canning methods. Fat does go rancid. Good luck with your venture.
Botulism is Not soil borne only. It is everywhere. Just can it at the right temperature and hold that temp for the recommended amount of time, it can be safe.
May I suggest that you *don't* mix the milk solids back in for at least a few of the jars. The actual butter portion at the top is called ghee. It's value is that it has a significantly higher burn temperature, so when using for regular or stir frying, there is no need to also add oil to be keep the food from burning. This is "to my knowledge" plus a bit of experience using it, but do check for yourself to be sure :-). Great information and well presented ... thank you for sharing!
I'll take this under advisement! lol I watched the video twice and am mulling it over. The only thing I would like to have seen was you take the lid off one of the hot butters and stuck thermometer in it...just to check it. Good video.
At 0 to 1000 ft. above sea level the 10 pound weight will achieve 240 degrees F(120 degrees C). Above 1000 ft. sea level the 15 pound weight will achieve the 240 degrees F(120 degrees C) needed. I got this info from Colorado state university but any canning guide should have the info. If I you wanted to be sure I would use the 15 pound weight up to 10,000 ft. above sea level to achieve the 240 degrees F(120C)
I'm sorry that your cat died. I seriously doubt it died from food poisoning in three minutes. Maybe choking to death but not food poisoning. Check the facts on food safety.What is wrong with handling food with clean hands?
Understanding how to read a nutrition label is important. A listing of 0g protein is per serving not per package to be 0g per serving if less than .5g is present per serving this is a similar technique used to advertise no sugar when they add sugar. At 14g per serving to list 0 it can be 3 to 4 percent protein and still put 0g on a label. At 32 servings that butter may have as much as 16g protein per pound.
I was told that if you put your canning jars in the microwave, you should never use them in a pressure canner again. The microwave degrades the glass and they can explode under pressure.
Thank you so much for your info :) I've been looking into plans for building my own solar cooker, and absolutely loved the looks of yours!!! Where did you get it???
what you also need to inform your viewers is the fact that when milk goes thru the pasteurization process and is heated to 180 deg. This does not kill all Botulinum toxins. Milk is treated on a per batch bases.Depending on the bacteria load. Milk must be heated to 280 deg. to kill all Botulinum toxins. That is why canned milk turns brown when it is canned for storage in mason jars. U.H.T. milk is heated to a temp of 280 deg to kill the botulism spores and then it is flash chilled to 33 deg. The flash chilling process is what keeps U.H.T. milk from burning and turning brown.
People from India have been doing it that way for uncounted generations. You can buy canned ghee in the store that will keep for years on the shelf. It just tastes a little different than butter. You can buy canned grassfed butter now on Amazon, too. See my post above.
ive tried it bith ways only advantage ive found is by skimming it off you get more pure butter in a jar and in my opinion it makes the flavor better. oh yeah dont pay attention to my user name its a long story, but not what it appears.ive got butter that is 7 yrs old and its still good. it spreads much easier. a luxary it might be but its still good! good vid
They have been canning clarified butter in India for years without any problems. It's called Ghee and can be found in most Indian markets. I have no issues with canned butter as long as standard canning sanitation is observed. A must have for any pantry.
As per my commnets, I think it would be much safer to make ghee and then finish your process. With the water and milk fats out it will last even longer. Also, for a non-acidic product, I dont thin the heat is high enough.
I agree 100 % FATS Go Ransid. Why would you waste your hard earned $$$ for long form storage. Be Penny Wise Patriots. At Ilast water bath can your butter if you don't have a pressure canner. This will give you, sources say, at least 6 months to a Year! Or, Make Ghee. This Removes the Milk solids from the butter. You will still want to water bath can this as well. Mis information will give you Botchalison.
We pressure can ours for sure. I can’t figure why you’d do it any other way. Especially where o need it if nothing else is available. Which is why I have it. For long term
I bake with Nutrivia coconut oil and you can pop popcorn, fry food, and it is much healthier for you, it also does not have to be refrigerated and does not spoil. Yes I do still use butter, but for food bank storage the coconut oil might be more feasible.
My concern would be the total annialation of nutrients in this butter via microwaving or additional cooking . Its already been pasturized at least once. Whereas homemade cultured butter has GOOD bacteria already occupying the milk/butter. the question on the USDA and THEIR concerns, most FDA or USDA employees are in a constant revolving door with big businesses But I appreciate the time you took to show how to make this :)
Thank you for viewing and commenting. I agree with you. Trust me when things get bad people are going to be willing to eat a lot worse things than canned butter.
Good afternoon, I'm wanting to PC butter in my ninja foodi, and was hoping you would verify the time necessary. I think you said 20-30 minutes. (I can most things in my foodi. They come out wonderful, but don't conform the heretical Ball bible. 🙃) I don't have the hand dexterity for ghee, and I don't like the risk of so much scalding oil. That seems more risk than botulism. Anyway, I appreciate your willingness to help others. I lived in Utah for 3 years, on the Wasatch range, and enjoyed the kindness of the lds community.
Well, this video is 8 years old now and they are still putting up new videos on their channel, I'll take it that they survived the canned butter, lol.
lol
Hahaha!
Well, botulism is a risk factor of probability. This is simply repacking.
Good Point!!
So what is the shelf life? That seems to be the controversy today
I remember watching my grandfather milk the cows, bring in the milk, let it settle, then scrape off the cream and make butter. Best butter in the world. I hope you can make it work. I'm sure it would taste great.
Thank you for your video. This does make sense. Although I do not have a solar oven, and I will water bath can mine at 212 degrees F. for 35 minutes just for the margin of safety. Going by all the science, this method hits ALL the safety points. I am with you on this. Thank you.
212 DEGREES WILL NOT KILL BOTULISM , ONLY PRESSURE CANNING AT PRESSURE AND 75 MIN
I'm in my 50s, and like Annie, I STILL keep my butter on my counter, under a cheese saver (to keep the flies off). As my Mom & Dad always said -- ppl today are paranoid about all sorts of things, to the point they get sick over everything. My parents, grandparents, great-grandparents & gr-gr grandparents lived in rural America and didn't get sick all the time. You keep basic hygiene in mind & recognize OVER sterile lifestyle makes you overly sensitive to everything.
Nothing makes me angry quicker than hard butter wrecking my bread. That is what covered butter dishes are for. I am 70, hasn't hurt me yet.
Butter on the counter has oxygen, which kills botulism. Butter in sealed jar has no oxygen, which is one of the conditions for spores to germinate.
be careful, cause if you leave butter out today on counter a few days, it can start molding.
I always have a stick of butter on my counter. 🧈
I always have a stick of butter on my counter. 🧈
I used your method 2 years ago and stored 24 1/2 pint jars. We just finished off the last jar and i can tell you it tasted great, no problems whatsoever. I used a brand sold local called Land O' Lakes and used the salted. The salt did separate to some degree but no big deal. Thanks for your instruction. We are doing another batch this weekend.
Could you do this in a conventional oven?
@@pamelaglover1745 Yes. Boil your jars, place in conventional oven to dry, remove and add butter, place in oven for allotted time. Remove and place lids and rings. Done.
Botulism spores are found in soil, and some people get botox injections. My theory is if you're not getting a botox injection and playing in the dirt when canning your butter you should be fine. I leave my butter out on my counter 24/7 I have done this for 30 years I'm still here.
That's great 😊💯❗ Don't change.
Us too ! I hate hard clumpy butter !
I completely agree this is luxury food. My wife definitely feels it is worth her time. It might not be for others. I guarantee you we will be eating great tasting food.
I have been storing food since I was married at age 22. Of course as an active member of the LDS churc prepping is in our history and we are told to have 1 year supply of food where possible. The first major purchase my newly wed son of 22 was 2 year supply of food for him and his wife. If you are younger than 45 and are prepping you are smarter than your piers.
That's great. It's good to be ahead of your peers. However, that's an indication that certain knowledge should be spread amongst the youth (more often).
I'm glad Mrs. LDSPrepper was able to help. Thanks for viewing.
@MatthewCravatt We felt comfortable and safe doing it this way after doing our research. Certainly do what makes you feel the same.
You’re a ROCKSTAR!
Thank you. I love RUclips because there is so much knowledge that people share. It'll never replace Grandma but it's close. :)
Hello Mrs. LDS Prepper. Sorry to say, but your information is incorrect. Pasteurizing is only suited for short therm conservation. Botulism is caused by botulin, a toxin released by the botulism bacteria (specifically Clostridium botulinum)
this bacteria is capable of making spores which can survive pasteurizing and even boiling water temperatures. This fact is the bases for the rule that any low acid (anything above a pH of 4.5) must be pressure canned. Many people mistake pressure canning to be a procedure in which canning jars can be vacuum sealed. Ofcourse pressure canning has that mechanical result on the jars and lids but water bath canning does the same. Pressure canning is stronly recommended to be sure that not only the bacteria are killed of but also any spores which some bacteria are capable of producing.
Many people argue that botulism is very rare a condition but also a very nasty and in WTSHTF situation surely leathal (You need: resperators, special beds, special drugs, intervinous feeding euipment and alike for several weeks or even months....
Bottom line: Either cook any to be canned foods in a pressure cooker (which heats to the same temperatures as a pressure canner) and fill the jars as soon as possible. You can then water bath can the jars if you want but foods cooked in a pressure cooker are sterile to the max and also spores are surely dead. Or you can use the pressure canner or use the pressure cooker as a miniture pressure canner.
Botulism is extra dangerous because you can not detect the bacteria's presance because it does not give of any off smells or tasts...You think you are having a nice and tasty meal but in fact you could be lining yourself up for nervous system failure... But the silver lining is in the below sentence:
The toxin botulin is very dangerous nerv toxin BUT is also chemicaly instable at and above pasteurizing temperatures so heating foods above 180 degrees for several minutes elliminates any toxins which break down in harmless compounds...
In case of canning butter you are good because you most likely use the butter to bake meats and alike... If you use the canned butter to spead on sandwiches you are surely rolling the botulin dice... again the chances of anybody contracting botulism are slim but the are there...so be safe...
Sorry to have scared you maybe but I feel warning you is my duty as a fellow man and by stressing some basic food chemistry and biology you can be more safe and more prepared as before...
regards, Sander Tel.
My niece had botulism. It is awful and while the docs were figuring it out we almost lost her (the meds alone were hard to come by- had to be flown in from CA- and $60,000 for one dose) This is nothing to mess around with or to take casually. Thank you for making these points and informing the public as to why to pressure can items like this.
I am glad to be of service (Wanda?)
I am also enjoying th video's on the Mittleider garden...very nice setup... I use aquaponics but to little since my patio is a bit small and also not recieving the sunlight many plants need. So I will try a small greenhouse on the roof this summer... should be good.
Regards, Sander Tel.
Please share this on the many other RUclips videos I saw about canning butter! Please.
Also the viscosity of butter (a fat) and water are very different. And as far as I know, botulism is surface bourne through spores, not only soil bourne.
i would likely pressure can..although there are somethings I do not pressure that I should
Thank you for your concern. If we didn't feel it was 100% safe we wouldn't do it. As always we'll be careful.
After you open a jar do you have to refrigerate it?
@@Cynthia-ok5iy : I'm curious to know, too. Once you break the seal, then you may have to refrigerate it. We'll see what the authors say.
@@divineorder7695 Maybe one day I’ll get a reply lol
It's now 2015... So, how's the butter? Very interested to know...
It's 2020 now
@@fitrianhidayat LOL!!
@@TheJotaman Now mid-2021!
The way Joe uses butter, I don't think any of it made it past 2016. LOL. 😉😁
Omg... just notice there’s reply... can’t recall what was it all about 😜
@docatomics Clean finger kooties on butter are just as bad a clean latex glove or Nytrol glove finger kooties.
For all the fears out there about canning, I have yet to hear of anyone being sick from home canning, yet in the news we see many recalls every year from corporate food processors.
Hence, those who are simply using fear to back their beliefs that corporate processing education is the only way to go because there are "fewer" poisonings/deaths, please come up with numbers and cases to show that old fashioned methods are to be avoided.
People have canned for over a century as far as I have read, and I don't believe we need to give up our rights to think for ourselves and become brain dead! After all, we have made it this far and it's looking pretty good if we keep doing what we are doing.
Tall Cedars guess you've never done it or heard of deaths by especially improperly canned tomatoes. DEAD MEN DON'T TELL TALES OF HOW THEY GOT THERE IN THE NEWSPAPER.
I canned butter a few years ago and lived to tell about it. The butter turned out great! What I'm shocked about is the number of hateful comments on this page, evil hateful comments. What happened to love thy neighbor? Kindness, respect? Satan stirred up the hearts of men to anger against you. I enjoy your gardening videos too. As a child of God I send my love your way.
I'm with you on this one. I am in my 30's but my mother and grandmother and her mother too (probably even further back) have ALWAYS kept butter on the counter. I lived in a very hot desert area and the butter still didn't spoil, though it did melt down but it was still great on toast etc. Never hurt any of us. I think the botulism is about the canning but the USDA is suspect in my book anyway.
I have the Great American Solar Oven and when it is not cloudy out, it us being used. Cheers
Great Instructional Video. Thank you very much.
Can you advise if there is anything that you have found that would discourage you from continuing this practice? I am starting to look into this method and would love to hear an update from you on this.
@cjg0815 She used salted butter because that is what she likes to eat. It looks, cooks and tastes just like it did before she canned it. It hasn't been processed just canned.
Hello! I decided to can my butter after melting stove top and then pressure cooking at 10psi for 1 hour. I couldn't get rid of the milk product at bottom of the jar. It sounds like I'll be okay according to what Mrs. Pepper is saying. I am only concerned about the dairy at the bottom which I may have waited too to shake....As Mrs. P says, just mix it in as you use? Thanks.
I think I will try this but just FYI Botulism dies and 249 degrees fahrenheit not 180 degrees
botulinum spores can be killed by heating to extreme temperature (120 degrees Celsius)
under pressure using an autoclave or a pressure cooker at for at least
30 minutes. The toxin itself can be killed by boiling for 10 minutes.
Don't try this. It's absolutely insane. If you do, at least use a pressure canner and then, don't even do that.
I am interested to know more about this. Could you please explain why it is not a good idea?
?
Apparently not.
Since butter isn’t acidic you’d need to can using a pressure cooker, just like you would meat or any non-acidic food. Butter can freeze well too. I use water bath canning for tomatoes and pickles because they are acidic. That’s how I learned anyway.
I'd take a hint from India where they didn't have refrigeration and outside temperatures are often very high. They heat their butter, then remove the milk solids. The resulting product is fairly clear and called Gee. However they don't keep butter very long, which is different from our desire to can the butter. I'd recommend a pressure canner, but am not here to argue that point. I believe the most important point would be that when using canned butter, after years of storage, that it be heated first just like heating other canned foods. It would be a point of safety and an approach that would garner confidence for the family.
+benchkey Agreed, Ghee stores quite well - good comment!
I'm a firm believer in pressure canning. Little danger of contamination when the initial temp is 240+ Fahrenheit.. Additionally I let my canned food sit in the kitchen for a week to make sure no lids fail. If they do I either heat and eat, or toss the contents, making the jar available again. Canned butter two years ago and all is well with that.
@@benchkey : That's great 😊. Thanks for the info.
@swoopingbird It doesn't really make any difference what you or I believe will or won't happen. We have no control over a global financial collapse or WWIII. But we do have control over our preparations. The question is, "If it does or doesn't happen who is better off? Those who prepare or those who don't? If it doesn't happen I just have more food then you and sleep better at night knowing I am prepared. If it does happen I'm prepared. I do what I can do and not worry about what I can't control
I'm 34 and I've always left my butter on the counter (I store unused sticks in the fridge/freezer but, when I open a new stick, it stays on the counter) and I've never gotten sick from it nor have I heard of anyone getting sick from it.
Thank you for the demo, I tried it in the pressure canner and it was a mess. I have several pounds in the fridge that I will be doing like this.
Yes, Dad worked at the U of I & he took the can to a bio lab & they verified that the can was contaminated. This was way back in 1964 & processors didn't have the quality control of today's products. Our neighbor was an ER RN & she came over within minutes of the episode, she suggested poisoning. An autopsy wasn't performed. "Clean hands" aren't sterile. Commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 250 °F for 3 minutes, 180 °F is not good enough.
End of botulism discussion. Period. Thank you so much for sharing. Some people (I don't think many) have some concerns about canning butter. Thank you for letting us know about your 30 year experience. I'm glad you are still here. :) Do you have any advice, experience, recommendations, etc you would like to share about the method shown in this video or other methods?
@TheSouthernSas Yes. The point is to have the butter in 200 degrees for 20-30 minutes.
I think home canning is something to be respected. The moment you don't respect it, is the moment it may kill you or someone else. Do your own research before following anyone's RUclips video. I love canning and I love watching RUclips channels about canning. Just be safe.
I agree.
I can't even. This cavalier and almost glib attitude toward food safety is astounding. I truly hope for the best for your family's health.
Butter from the store can be put directly in the freezer. Thaw as needed by moving to the fridge. I have been doing this for years.
I did that, but after a few months the butter picked up that stale "freezer" taste. I think I would rather have a slightly different texture than an off flavor.
Power outages are becoming more of a risk these days. Canning butter gives me an alternative to freezing my stocked up butter.
When you say “the lid sealed” does that mean that the lid will pop down after you take it out of the oven?
Yes it does mean that.
We too use coconut oil for almost everything. We use very little butter.
Do you live where there are lots of coconuts? If not, you will eventually have a supply-chain problem.
@swoopingbird Economic collapse, unemployment, long term emergency, because I feel I need to. I have a video called "10 Reason NOT To Have Food Storage". That should answer your question in more detail. Make sure you want it all the way to the end. Thank you for watching and commenting.
I love the info in this video! I've researched canning butter a lot and never completely understood "to pressure can or not" until hearing you explain it. Thank you so much! Can you tell me where you got your solar oven? I love the design.
Very interesting. She explained everything very well, I had always wondered about if there were ways to jar (can) butter for long term storage
@imasurvivornthriver I am glad you liked it.
Absolutely.
If you heat butter up it destroys the vitamin content. Of course if its pasteurized its already vitamin free before you start.
to get botulism from ANYTHING you have to remove the oxygen. so leaving a stick of butter out on the counter will NEVER cause a botulism case... but once you "can" anything and heat the jards to remove air (or vacuum seal it) then you have to worry
botulism can be killed by enough heat (pressure canning levels) and will not grow in strong acids...
butter is a low acid, and you are not PC it, so its a risk
@e026026 No. We found it best to shake them when they are almost cool because shaking them when they are warm lets the butter and milk solids separate again.
@TheRealXesc Great question. We didn't research that since we don't make our own butter. Let us know what you find out.
Thank you for sharing your opinion. Of course if I were not 100% confident this was safe we would not have done it. But thank you for your concern.
Ghee,love to use it and enjoy making it. This just a shout out because you mentioned it.I first found out about ghee while visiting India in the 80's,have enjoyed it ever since. In the 90's lived in Russia for 2yrs. The russians use lard instead of butter ,many make their own.As long as it's not hydrgenated it's very healthy,in moderation.
Thanks for this. And for the comment about powdered butter. I canned butter, not because I really wanted to, but because my fridge went out! I put on the stove and boiled, simmered, then jarred. It all sealed, so I presume it will be ok.
I am just now researching canning butter, very informative video, as a side note tho keep track of those jars you used for your butter and microwaved them, they are now no good for canning in a pressure cannier, so I've been told. Loved that you used the solar oven too!
I certainly believe that's possible 🤔. Once jars are utilized in a certain manner cannot be repurposed in a different manner. I was thinking about that. Thanks 😊.
I have microwaved jars and then pressure canned in them. No problems so far.
I totally agree. I wish we all could have homemade butter.
Thank you for your concern and commenting.
Annie, my mama and grandmamma used to keep their butter on the counter too, and we never got sick, nor have I ever heard of anyone getting sick from it.
I made butter a few months ago, and I did an experiment with it. I left some of it out on the counter in a plastic, covered dish. It took it almost 2 months before that little piece of butter changed at all (it molded but I used raw cream that was not the freshest). Normally butter doesn't last that long in my kitchen though ;-)
@tukkeeprepper Oh, that is why she puts them in the solar oven at ~300 degrees for 20 minutes. Thanks.
@Reximusprimebeta Great feedback. Thanks for commenting.
loved the video.. question is there a difference between salted and unsalted?
The link to the lowest price I could find are below any of my "SOS solar oven" videos on this channel.
Water plays a large part in botulism when canning butter. Butter is a fat, water causes fats to go rancid. When sterilizing your jars, DO NOT use a water bath. Pre-heat your oven to 275 degrees and bake your jars for 20 minutes. This will sterilize your jars with out the need for water. Also the white foam that forms on the top of butter when melted is unprocessed cream. Make sure to remove this excess cream before canning as it will greatly decrease the shelf life of your butter and increase the possibility of botulism.
It's the oxygen in air that makes fat go rancid. The less saturated it is, the faster it goes rancid. Rancidity has nothing to do with bacteria. It is a biochemical reaction. Also, hot air does not work the way hot water does to sterilize things because it doesn't transmit heat as easily. (Otherwise you would burn your hand just reaching into the oven the way you burn your fingers touching boiling water.) The "white foam" is milk solids and water. If you remove that, you are basically making ghee. At least that cuts your chance of botulism. I never saw so many people so willing to commit suicide because they don't trust the government. There ARE other dangers out there. Survival of the fittest, indeed. You are eliminating yourselves.
@rchopp We used salted butter because that is what we eat.
I agree with you. If boiling at 212 doesn't kill botulism spores, pasteurizing doesn't. I like Katzcradul's method of pressure canning.
Interesting subject indeed, I didn't notice if you were using salted butter or unsalted maybe it doesn't matter. I've only use butter to cook with so I strain the solids out and clarify it so it is less prone to burning I've even made a batch of Ghee now there's a unique flavor to cook with. Thanks for sharing your project with us good info to know.
@wingwriter2000 Yes. The point is to have the butter in 200 degrees for 20-30 minutes.
Lots of preppers store up rice but forget that it tastes a whole lot better with butter in it.
Excellent information. Thank you for sharing your experience.
Also I too thought about canning both butter and milk but found it too risky after doing research.
My old canning book gives instructions for canning milk. It's a USDA rule following book.
Somewhere along the way they decided to not include the recipe anymore.
The USDA says it isn't tested.
They must have lost the data lol
I like to make ghee. I pour the hot ghee in canning jars and they seal up nicely. Ghee is supposed to have a better shelf life than butter. sealing it in mason jars should make it last longer. The ghee is what I use regularly instead of butter. So far I haven't gotten sick. But I also don't keep it around for ages. My last batch was 8 16 oz canning jars. If there is the possibility of it going bad, I will probably have gone through it all before that happens. I am not worried about getting sick
I think if you wanted a long term storage meaning a couple of years.... you will need sterile jars. Melted simmered butter, pressure can half pints for 60 minutes at 10lbs pressure.( not high altitude) There are proteins left in the butter... it is not pure fat. Having a low acid air tight environment is asking for trouble... I would not risk my family do it this way.... or my church family (thinking of pot lucks)
Pressure canning meat is low acid that’s why you’d use a pressure canner. Doing butter this way is isn’t a super long term way to store. It’s more a rotation item this way
Just a thought. Butter is made from cream that is made from milk.
I am wondering if the cream is taken from the milk BEFORE it is pasteurized or after?
So you are using store bought butter the likely hood of a pathogen is pretty darned slim.
@@strawberryme08 that's what I need.
@@gmwwc store butter is always from pasteurized milk. Our local dairy can sell raw milk but has to pasteurize her milk before she makes butter to sell.
I agree 💯❗
@VonLeachim Rice is grown in soil. That is where it gets the botulism.
Just for clarification Heating does not kill ALL microbes, it does not kill resistant spores that may be in there. The only TRUE way to get rid of all microbes is via autoclave or EXTREMELY high pressurized boil-which is the process canning companies use. Considering the chance that there aren't resistant clostridum botulinum spores in there (which love low oxygen conditions), she shouldn't worry about botulism, but I wouldn't play with that!
Also, her point about it only being in soil isn't valid because butter is made with cream/milk that comes from cows which eat grass from the soil. Just because you don't see/smell them doesn't mean they are not there!
Autoclaves are used in hospitals. People have been canning for decades.
Great question. I asked my wife. She just hadn't thought of making Ghee.
"nitpicking concerns about botulism" lol
Oh- LOOK ITS TRACI !! - HEY WOMAN, ARENT YOU THE ONE WHO JUST TOLD EVERYONE ON BEXARS CHANNEL NOT TO DO THIS- CITING FDA WARNINGS?? WHAT? ARE YOU FN TROLLING FOOD CHANNELS?? MAKE UP YOUR MIND WOMAN. FREAKING PUPPET. GET A LIFE.
Go ahead and try ignoring botulism when canning. Survival of the fittest.
I have to say there are some safety cncerns with your method From working with the FDA botting/canning process. Butter may be safer to play with, however,with the product being low acid and leaving the water in it, it could mold and botulism can only be 'maintained' (you cannot kill the botulism spore) by pressure cooking. ONly long term products you see in store is ghee or clearifed butter. Just like oil with water in it, it will go rancid
When I was growing up we even had a jar of bacon grease with a brush(cleaned often) to cook with in the cupboard; luckily it was never given the chance to sit uncovered and unrotated. Butter also had a cover on it. My family went through a stick in a week. It stayed away from heat to keep form. These days I rarely eat even a tablespoon of added butter or margarine in a month. Probably since all I ate alot of cheese, lard, butter, and salt in the 70's. People weren't health mined back then.
Still kicking after 10 years… looks like the process works 👍🏼
Why not just pressure cook it, and be done with it? Pasteurization is for short term storage. Long term would need to be sterilized. Isn't it pasteurized from the store? I'm sure it is.
I have several videos on the SOS solar ovens I purchased. We heat the jars in the solar oven to kill bacteria. The butter needs to be in the jars when heating. I don't know how or if you can do that on the stove top.
Best vid on canning butter out there. I did it by heating up and skimming then adding to the jars the last time. Much better to add the butter to the jars IMOP. I'll skip the microwave and the solar oven though and just be using a regular gas oven with home made butter at somewhere over 225* after rinsing out all the impurities in water. Lost all salt content with regular butter the last time doing it by heating in a pot.
Yes please search my channel for "SOS". Below those videos are links to the oven.
Pressure canning is for low acid foods, Butter is a low acid food. The National Center for Home Food Preservation has a good deal of information about the differences in canning methods. Fat does go rancid. Good luck with your venture.
This was interesting, I like the idea of melting the butter in he jar where it stays! Wish I had watched it earlier today! I like easier!
Botulism is Not soil borne only. It is everywhere. Just can it at the right temperature and hold that temp for the recommended amount of time, it can be safe.
May I suggest that you *don't* mix the milk solids back in for at least a few of the jars.
The actual butter portion at the top is called ghee. It's value is that it has a significantly higher burn temperature, so when using for regular or stir frying, there is no need to also add oil to be keep the food from burning.
This is "to my knowledge" plus a bit of experience using it, but do check for yourself to be sure :-).
Great information and well presented ... thank you for sharing!
@howzerman1 Thanks for asking. We are not sure but at least 3 years.
I'll take this under advisement! lol I watched the video twice and am mulling it over. The only thing I would like to have seen was you take the lid off one of the hot butters and stuck thermometer in it...just to check it. Good video.
I love that you came over to comment on her video! That made my day. Watched one of yours today on canning cheese. Going to try it soon. :)
At 0 to 1000 ft. above sea level the 10 pound weight will achieve 240 degrees F(120 degrees C). Above 1000 ft. sea level the 15 pound weight will achieve the 240 degrees F(120 degrees C) needed. I got this info from Colorado state university but any canning guide should have the info. If I you wanted to be sure I would use the 15 pound weight up to 10,000 ft. above sea level to achieve the 240 degrees F(120C)
I'm sorry that your cat died. I seriously doubt it died from food poisoning in three minutes. Maybe choking to death but not food poisoning. Check the facts on food safety.What is wrong with handling food with clean hands?
Understanding how to read a nutrition label is important. A listing of 0g protein is per serving not per package to be 0g per serving if less than .5g is present per serving this is a similar technique used to advertise no sugar when they add sugar. At 14g per serving to list 0 it can be 3 to 4 percent protein and still put 0g on a label. At 32 servings that butter may have as much as 16g protein per pound.
I was told that if you put your canning jars in the microwave, you should never use them in a pressure canner again. The microwave degrades the glass and they can explode under pressure.
@swoopingbird Thank you for viewing and commenting.
@elai23ne I'm glad this helped. Have fun.
Thank you so much for your info :) I've been looking into plans for building my own solar cooker, and absolutely loved the looks of yours!!! Where did you get it???
what you also need to inform your viewers is the fact that when milk goes thru the pasteurization process and is heated to 180 deg. This does not kill all Botulinum toxins. Milk is treated on a per batch bases.Depending on the bacteria load.
Milk must be heated to 280 deg. to kill all Botulinum toxins. That is why canned milk turns brown when it is canned for storage in mason jars. U.H.T. milk is heated to a temp of 280 deg to kill the botulism spores and then it is flash chilled to 33 deg. The flash chilling process is what keeps U.H.T. milk from burning and turning brown.
Ghee can be safely,stored not whole butter! this is dangerous, inaccurate information!
People from India have been doing it that way for uncounted generations. You can buy canned ghee in the store that will keep for years on the shelf. It just tastes a little different than butter. You can buy canned grassfed butter now on Amazon, too. See my post above.
@Bob Buff Then what is it? It is make from butter and has the milk solids removed. What is left is Ghee.
ive tried it bith ways only advantage ive found is by skimming it off you get more pure butter in a jar and in my opinion it makes the flavor better. oh yeah dont pay attention to my user name its a long story, but not what it appears.ive got butter that is 7 yrs old and its still good. it spreads much easier. a luxary it might be but its still good! good vid
starry hilder doesn't use heat at all except for sterilizing the jars and lids....she then puts hot butter in and shakes jars.....
They have been canning clarified butter in India for years without any problems. It's called Ghee and can be found in most Indian markets. I have no issues with canned butter as long as standard canning sanitation is observed. A must have for any pantry.
@GeeGee7 She is my wife. I am glad you found a way that works best for you. So has my wife.
As per my commnets, I think it would be much safer to make ghee and then finish your process. With the water and milk fats out it will last even longer. Also, for a non-acidic product, I dont thin the heat is high enough.
@SturmKorps Yes
I will stick with pressure canning butter...this IS a Fat
Bingo
I agree 100 % FATS Go Ransid. Why would you waste your hard earned $$$ for long form storage. Be Penny Wise Patriots. At Ilast water bath can your butter if you don't have a pressure canner. This will give you, sources say, at least 6 months to a Year! Or, Make Ghee. This Removes the Milk solids from the butter. You will still want to water bath can this as well.
Mis information will give you Botchalison.
We pressure can ours for sure. I can’t figure why you’d do it any other way. Especially where o need it if nothing else is available. Which is why I have it. For long term
I bake with Nutrivia coconut oil and you can pop popcorn, fry food, and it is much healthier for you, it also does not have to be refrigerated and does not spoil. Yes I do still use butter, but for food bank storage the coconut oil might be more feasible.
My concern would be the total annialation of nutrients in this butter via microwaving or additional cooking . Its already been pasturized at least once.
Whereas homemade cultured butter has GOOD bacteria already occupying the milk/butter.
the question on the USDA and THEIR concerns, most FDA or USDA employees are in a constant revolving door with big businesses
But I appreciate the time you took to show how to make this :)