Canning Butter
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- Опубликовано: 4 мар 2017
- There is no USDA approved recipe for canning butter, but we do it anyway. We discuss why it isn’t approved and why we still choose to can butter regardless. While we don’t feel comfortable doing a tutorial on a recipe that isn’t tested, we have no qualms about sharing our day. Enjoy!
If you have some tips or a video on how to can butter, please be sure to leave a comment or link below. We encourage community and want to provide access to a variety of information so viewers can make their own informed decisions about the topics we cover.
We are taking you along on our journey to become more self reliant and self sustainable. Join us as build our skills in the areas of canning, prepping, gardening, woodworking, and learning old time methods of living.
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Jaime and Jeremy
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Established in 2015 and now nestled in the foothills of North Carolina, Guildbrook Farm is a modern mountain homestead in pursuit of developing a more self sustainable way of life. From planting, growing, canning and preserving our own food to managing our forests and land resources, our life long journey demonstrates preparedness, DIY projects, strategies and ideas that you can practice to help increase your own self sufficiency and balance with the land. Follow along as we continue to develop a little homestead in the mountains of Appalachia. 
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I know I don't live in America, but I have never heard of canned butter, nevertheless found it interesting. What are the advantages?
+Lesley Oliver Storage is the main reason. It's challenging and costly to freeze 15lbs of butter in a freezer. Availability is the second. Frozen butter takes time to thaw when you run out
I live on a rural bushblock in Australia. Your methods and reasoning are giving me serious food for thought!
Thank you.
BonJovi1065 the context I took her to mean was that with all canning there is a chance if botulism so with this fact she always uses new lids when canning butter and she only buys between 15-181bs of organic butter which her family will use within approximately 5-6 months.
Camping for one. Granted, you have to refrigerate after opening, but it doesn't take up refrigerator space or freezer space until you use it.
You can leave regular (non-canned) butter at room temp for like a month (especially if it is isolated from oxygen); I would imagine that, after opening, the same would be true of this.
Just a quick tip. In all of my canning I don't use a ladle. I pour it into a gallon pitcher then use that to pour into the jars. Much faster and less mess.
How does that work out for you with butter?. What with it separating out quickly which is the reason for the ladle.
@@deborahbeattie9103 I pour the first jars 1/4 to 1/3rd of the way full then as I go I pour more in the next jars then then I fill the next jars and then go back and finish the jars I started. It works well because the jar I started with is also the last jar i put any thing in.
Thank you for the tip that sounds great
Butter in and of itself burns at a low temperature but If you cook it a little bit longer the milk solids will separate from the pure butter fat. Skim the milk solids off the top and the remaining is pure clarified butter (ghee) which is marvelous because it has a high smoking temp higher than vegetable cooking oils so you get the benefit of sauteing or frying as with an oil but without the burning and who doesn't love the taste of butter?!
I wonder if you could buy ghee and can it also in this case?
@@PrimalNomad Ghee is shelf stable, so it wouldn't need to be canned. BIIIIG caveat, though, is that ghee is prohibitively expensive (at least where I live).
Why is there so many comments saying you should make Ghee, maybe she didn’t want to. Maybe she just wanted to make canned butter. I’m glad she canned butter personally. I’m going to try that. Thank you for showing how you do it. By the way we keep our butter on the shelf in a butter container at room temperature. We take a stick out of fridge, put in dish until we use it up then replace. Knock on wood it never has made us sick. I’m 53 and it has been done my whole life like that. My grandparents, and my mom and dad did that their whole lives.
in my country we can have good butter from local farms not companies once a year, we buy a large quantity to cover the whole year and melted and boil it and take out all foam and residue and jar it ( I think it is called clarified butter) it is a lot of work but far better than the brand butter it's smell amazing and have a white color. Thanks for all the video you are sharing with us.
I was looking in my older canning books, the one that came with my American Canner actually says you can can butter in cans. I was impressed but like I said it is older. I know mine came out great, so great that I went and bought about 16 pounds of butter to do more, soon. Glad this lady told us the real truth about canning butter.
I believe the us a few companies that do that. I believe one is called Red Bird??
the sound of a jar pinging so beautiful music to a canners ears. even if the ping is someone else's.
After seeing so many ways to do canning the wrong way, I’m so grateful to you for teaching the right way. And for your really careful explanations on all points. Thank you so much.
This family does research for most every project they do and canning is no exception. I would trust anything Jaime shows us about food preparation.
Thank you. Your videos is very helpful. We are in week 8 0f lock-down in South-Africa. Shops are getting very expensive and our country's only electricity provider has what they call loadshedding. Where power gets cut for 2.5 hours 2 to 3 times during a 24h period. This videos gives me hope to tackle many problems at once.
How is it there now? Any better?
If you scoop off the whey, and cook the remaining clarified butter for 20-30 minutes, until it is a nice light brown and smells nutty - almost toffee-ish -- then strain it into your jars and seal, you now have ghee. Ghee is likely shelf stable for years (reports vary, for much the same reasons utter is 'unsafe' to can) and has a much higher smoke point than full butter. It is shelf stable after opening for up to 3 months (in your cupboard, it doesn't like light).
I know this is an older video, but I just wanted to say how much I appreciate your video's, thank you.
Glad you like them!
I know, Wendy. I find myself going back over the older videos as well. Even if I've watched them before. I catch things about the process that I'd forgotten.
Just found your channel. I love it. Not a prepper but a senior citizen who wishes she was. Your channel is so informative, I just love your videos. Have started canning again, so I am loving learning from you. You are both an inspiration. God bless you & your family.
Welcome to the channel Joan!
Story of experience. I used to buy "Challenge" brand butter from the grocery store and always had a bowl sitting on the counter. Sometimes it would sit there for a week or more. The wife (now ex) wouldn't eat it and always kept her share in the fridge. 1 day this turned into a matter of who is right and who is wrong. 3 hours on the phone calling "Challenge" and every other agency/company she could think of , the conclusion was,,,,,, real butter does not spoil as long as it is not contaminated. A simple lid on the bowl and it could sit on the counter for months. If you keep it in some sort of cool storage area there is no telling how long it will last. A long time, but the experts would not give a specific time for obvious reasons. Now if you go back and look at butter churns and think about how much butter they would/could make in 1 the thought crossed my mind, how did they keep that much butter fresh for more than a week ? They certainly didn't use 10 pounds of butter a week.
Ever leave any in the package and store it someplace it wouldn't melt ? Might be an enlightening experiment. Note: my butter was also the salted variety. Salt, the miracle preservative of yesteryear :
My ancestors used a stream with a cold house built over it. They floated the milk bottle and butter, meat in there. q
Butter doesn't go bad insidiously, in my experience, it either grows moldy, or rancid. Either one is noticeable. So I keep mine on the counter in a covered dish. Haven't died yet.
You are a natural educator! Thank you.
You're welcome
Give Irish butter a try OMG it is amazing. All cowe's in Ireland are fed grass and they feed in the field all year round,
Grass and clover which is even yummier!
that used to be true. More commercial dairies are feeding them grains now,,, Even Kerry Gold will say mostly grass fed. Check it out. Generally I agree tho, Irish butter is best.
Everyone that's saying she should make ghee instead: ghee doesn't taste like butter. I like cooking with ghee, but I don't want to spread it on toast. If it were me, I would store some ghee along with the butter. But it's her money, time, and pantry space.
Actually, toast is one of the very best, most delicious, ways to use ghee. Cookies, icings, etc., I haven't tried but I don't think ghee would be good. But literally anything else ghee is so amazingly better than just butter.
Awesome job! You are so very patient with the many people who comment about freezing rather than canning butter. Repeat comments to that extent might make one a bit but, but you just keep your cool and repeat your reply. I really admire your patience. Folks really do not seem to understand what it might mean to be without electricity for an extended period. Thank you and please keep up the great work.
+Susan DeLisle-Shorey Thank you Susan :0)
Have you considered[ turning into ghee and then canning it. Ghee is supposed to be safe for long term storage.
Thank you. You are correct.
robert spivey .....actually gee is shelf stable, you don’t even have to can it !
I would skim all that white fat off the top (and throw it away), then you have ghee! Ghee is so tasty and much more healthy! Please give it a try. You will love it and so will your heart. Not to mention a great shelf life! Thank you for your video! ❤️
Wow..... I would have pressure canned that if I wasn’t making ghee.
@@geraldinelarson4300 the white stuff on top is milk protein... get rid of that and your left with butryic acid... which is ghee. Others are correct... it is shelf stable without refridgeration... and I think quite tasty.
Just found your channel; I am only just starting prepping and getting into canning... All that to say, I truly appreciate your explanations. And I appreciate you prefacing this video with infor regarding safety, sanitation, and that this is not considered a "true" canning. Thanks so much.
Save the wrappers to grease your cookie sheets and cake pans...pop them in a ziplock bag in the freezer till needed. Or a freeze container .
or to start a wood fire after you grease pans
This is brilliant, and if you do this safely with organic, I would take the risk - to be honest, how many people die from eating food at restaurants and places that WE have NO idea if the food was taken care of properly or not, and the workers are minimum wage. If I canned butter, I know it would be safe!! #1) butter is needed for all sorts of cooking and usually is available in bulk so having a way to save without electricity is wonderful #2) if this were common, it is a step into self-sufficiency and global sustainability. #3) only negative, it's not "sanctioned" by the people who "govern" our canning methods. (not an issue for me)...thank you so much for this video!! Loved it and everything was so step by step and clear methodology.
If u remove the fat from the milk solids(clarified butter) u won't need to put them in the frig after u open it. They do this in India...called ghee. It lasts forever without being refrigerated.
Indeed. Ghee is the perfect home made easy storage fat for many Indian homes.
Great work,thanks alot, my freezer broke and i remember watching this a while back, melted up two pots and all cooling and sealing good! blessings!
Just wanted to let you know, my wife and myself followed your instructions on 4/22 and on 5/12/24 we opened up our first jar and started using it tastes great 2 yrs later! Thank you for the video! Oh yah we have had 19 jars sitting in our shed no special room .
Awesome 😎
I absolutely LOVE your videos. You tickle me cause you always say, "this isn't a 101 type video," yet you always go into perfect detail of helping us learn. It helps me so much. I am truly grateful for it. I've not been canning long enough to be 100% confident so I always refer back to whatever video I seen the process done it to make sure I remember. You're an excellent teacher. Your voice and the patience you speak with is excellent and helps me feel more confident about the process!! Pluuuuss...you're still ALIVE!! LOL
Thanks so much again. Take care and God Bless you and yours.
Still kickin! ;0) Glad they are helpful
I love your RUclips channel on canning all those foods and making it a priority for living off grid. I hope you continue to teach us more. Good luck in the future and your kiddos are so sweet.
Two years ago I watched my first real canning video and it was your video on getting started. It was all of the basics. Such an amazing video. I’m addicted to canning now and I’m so grateful for all of the valuable information you have shared!
I let my butter simmer for a bit longer, until the milk solids sink to the bottom (and the liquid butter goes golden and clear). I have left my jars on the pantry shelf for five years and it's still fine. I heard in India, they use hundred year old Ghee (clarified butter). Love your videos.
Oh my god your fridge is so clean
Thanks for a very informative video. Love your quiet, well-modulated voice and clear instructions.
Liked and subscribed 😊
I have been reading about canned butter for years. You answered all of my questions! Thank you kindly.
I really enjoy all your canning videos. You make every thing so clear. Thanks to you I have been pressure canning for 2 years. ❤️
Awesome 😎👍🏻
Great video as usual. I'd just like to offer up the idea of people READING THRU THE COMMENTS before asking the same question for the 357th time... and if a video, like this one, is for doing A PARTICULAR ITEM (canned butter in this case), don't look for alternatives to THIS video, ask if there is already a video for what you're looking for (ghee). Watch the video, take your notes & then go look for a video for ghee, or whatever you're looking for next! In the case of this particular video, a decent comparison might be... why do you make cornbread? It's just easier to eat corn & a piece of bread.
Let the newbie canners ask their questions so they get it right & if you think this process is too much work, not necessary, whatever the case... just. scroll. on.
The reasons we all can foods are pretty obvious. If you don't want to go to the trouble of it... don't. But repetitive comments & questions make it harder for those with questions specific to this product & good practices shouldn't take an hour to find in the comments. Sorry to vent, but we can HELP each other thru videos like this one and 1000's of others if we just stick to the topic at hand. (Just out of curiosity, if you KNOW you're just going to freeze your butter or whatever, why did you watch the video anyway?) 🤔 God bless
If you make Ghee out of butter, you have shelf stable butter. I make Ghee by placing into a crockpot for 18 hours to cook off all the water in the butter. I skim the skin off and use this for toast anf bread within 2 days. I place the rest into sterilized pint jars while still hot and place sterilized lids on each and tighten rings. Ghee does not seperate. I keep one for daily use and the rest for the shelf.
I normally freeze my store bought butter, but this is a great method for when we eventually switch over to fresh butter. As always I really appreciate your informative and concise videos.
I canned butter 1 year supply was successful,very happy with results, this is my second year canning butter and I did 1 year supply again.
Thank you for your videos.
May I ask, did you do it the same as in the video, or did you do anything different?
I have canned butter before &it turns out great. I even added honey to a few batches for that honey butter taste. It all stored well & think I still have a couple of jars left. Excellent video. I did pressure can mine for about 15 or 20 minutes just to kill anything in it.
Made some butter today. So far looks good only been 1 hour since put in jars & easy to do, thanks
I revisited this video and yes it is very helpful and inspiring!
I recently discovered your channel and I have to say that you guys are Awesome! Thank you for your videos. I have learned so much already. I admire your salt! You guys are for Real...
God Bless.
Your the first person I’ve watched that leaves the foam, kind of surprised me, you actually did your way different then most but have to say this is the way to preserve butter rostered homestead has a good video I’ve been watching videos for two days looking for the best method and I think I found it.
You popped up in my suggestions. I am a fan!
First time that I heard about canning butter but I think it is a brilliant idea. Live in South Africa
I do it differently.. I pack jars with fresh butter, pour melted butter to fill the voids, and drop several clear glass marbles in there. Seal, pressure can, the put on rock tumbler while they cool to allow the marbles to stir while it cools.
I have never canned butter but I do freeze individual butter sticks by removing from box and putting them into small freezer bags. I put the bagged sticks into a larger bag then freeze them. Works great. I also freeze milk and it may need a shake/stir when thawed but it looks and tastes great. :)
Great video. Thanks for sharing
This was so fun and interesting. Your hair looks so cute. Thank you for sharing this information with us. This is such a smart thing to do. 💖
I love real butter! This is the best thing I’ve heard of! I can hardly wait to try this.
If you water bath or pressure cook it it will last for years. If you do some ghee/clarify butter you have 2 benifits it last even longer and you can fry with it like lard or any other oil
Ahhh yes …. the sweet sound's of sealing lids "Ping"
Thanks for this video. I didn’t know we could store butter this way.
Canning is such a labor of love.
Thank you for this video... also, I love your pantry!
You can leave butter on your counter IF you don't contaminate it with things like bread crumbs. We keep our butter in a sealed plastic container in our cabinet and once every few MONTHS (4 or 5 times a year) we wash out the container. I hate spreading cold butter.
Fascinating! I have never heard of canning butter
Yay! Thank you for canning butter.. I so needed to know how to do this..
I live in the town where they make the Amish Rolled Butter...It's so common to us that it never occurred to me that they would be selling it in health food stores in other places...btw...It IS hormone free...The dairy buys MOST of their milk from small family farmers (often from people who only have 1 or 2 cows). (Actually, I think I read somewhere, that their biggest supplier has 5 cows.) That's part of their reason for being in business, to help farmers who don't produce enough milk to sell to the big dairies...quite frankly, (besides the fact that even the big farms around here frown on using growth hormones), those people simply can't afford to give it to their cows...
I can get it here 2# about $10 very tasty
We need an entire country of this. Be gone large corporate farms and ranches.
The ‘ting’ makes me smile too!
I understand that this must be for families staying journeys from the grocery store, but it is ok to know. Thank you for a lot of information in Your films.
Really informative,but don’t know if I trust myself to tackle this. Great job,you’re videos are great and most of all not boring.
The foam on top of the heated butter is milk solids. Removing the foam will leave you with clarified butter. Clarified butter may not taste exactly the same as raw butter, but it should keep longer.
That’s Ghee. Not what we were going for. We can butter with full butter fat.
@@Guildbrookfarm No, Ghee is cooked longer than clarified butter so all the water is removed and the milk solids are slightly toasted. Ghee definitely has a nuttier taste than butter. It goes: Raw Butter -> Clarified Butter -> Ghee -> Brown Butter. Each step resulting from a longer cooking time. The main criteria for Clarified butter is the removal of milk solids. Brown butter is cooked even longer than Ghee so that the milk solids actually caramelize giving it a deep flavor.
Interesting.
You mentioned telling the difference between high and low quality butter by melting it and looking at the melted product. Can you make a video that shows a few (low and high quality) and point out what you are talking about so we can see the difference between low and high quality butter?
THe coolest part about melting butter ,as you said in the video, is that it let's you see the quality of it.
Again
Excellent presentation guys
New subscriber here. Love this video. I have watched this video several times to make sure I do everything right. Finally tried it this morning and all but one of my jars sealed (12 pints/10 1/2 lbs butter) noticed a little too late that my lid was dented :( . I'll just refrigerate it. Anyways, I will be doing this again. Great idea if the grid goes down and its a nice thing to share with others as well. Thanks for sharing your knowledge with us!
Just another thing the dishwasher is great for is blanching corn, you can do about 80 cobs at a time...
Your presentation in your videos is very good. Very professional and informative.
Hi, that is so cool. Have a temp gun for soap making. I never thought to use for canning. Awesome thanks for the video
I always do this to my butter. I can buy 2 lbs for $6. I use it for everything, including frying potatoes, cubed steak, and pork chops. Same amount of fat as vegetable oil without all the negative effects of hydrogenation.
I don't can butter, but I do make ghee and put it in jars. I buy butter by the case and freeze it, we have a big chest freezer, holds a lot of food.
Thanks for sharing...I love all your videos
GREAT TUTORIAL!!!!
I'm new to your channel and I enjoy it very much. I canned butter last year and it's great.
Awesome 😎👍🏻
I simmer my butter down and take the fat out (making a ghee) and water bath it. I find it has a longer shelf life and is great for things you don't need the fats in (drizzling over veggies or such). I also do some like you did except I still water bath just because that is what I have always done and it makes me feel better about it. But I know there are lots of people who do it like you and have had no problems. It certainly is faster. :)
Yes I prefer the butter to the ghee. Just a personal choice
interesting...would have never thought of taking the rings off, good tip.
Gm beautiful!ty appreciate your time..I'm working off grid and am trying to be self reliant as no food truck delivery very often ...I've been prepping for the next gig and appreciate all your knowledge keep smilen xoxo shirleygirl
Just on an off chance, you would happen to have a master list of items you store? We are moving off grid and I am impressed with your storing pantry. Looking to see the different items of choice. Thx
Many vacuum packers have a "canning" attachment. With that, you can vacuum a wide mouth jar lid on and remove a LOT of the atmosphere. For butter and fats, this seems like a really good idea. A fat goes rancid when it reacts with oxygen. Remove the O2 and you should have a better result. I use my vacuum packer with jars for nuts on the boat.
I went to a food storage workshop and learned about how you can use a brake bleeder (think hand pump) to attach to the jar lid attachment for a vacuum sealer. I thought that was a pretty cool way to avoid buying one of those expensive vacuum sealers
If you remove the foam (impurities and milk solids) you are left with just the butter fat. I think that should give you the best long term results.
@@shannoneg2000 I think the butter with solids removed is essentially ghee and that can be canned easily. We use a lot of preserved foods in our lifestyle. I invite you to visit our boat, if you like what you see please subscribe. ruclips.net/video/jRssgm-yqK8/видео.html
I do live in America my whole life. I also have never heard of canning butter. Don't know why you do really. I do however make home made bread. I'm drooling now. Butter on warm bread . I just may lick the screen ha. Thank you for showing the world that we can can butter. YUM.
I bake bread also, Gen and I'd never heard of canning butter.
I will be canning butter. Never knew you could can butter so love this. Just waiting for a sale on butter. Thank for the video
Aldi has butter on sale for $1.99 a pound right now.
I prefer Amish butter it reminds me of when butter was 'real' butter when I was a kid and it taste BETTER than ALL of the other brands
I love that Amish Butter Roll
Love your videos. Learning a lot.
Really nice! I've wondered about canning butter for years. Thanks for showing this!
You're welcome :0)
I'm curious as to what causes the butter to mold after it has been opened if it isn't refrigerated. Butter is shelf stable so long as it is washed properly during the process of making it (storebought or homemade). I'm 3+ generation dairy cow owner/butter maker in my family and we make butter like there is no tomorrow when the cows are in milk. The only time our butter spoils when left out at room temp is when it isn't properly washed to remove the whey and when that happens it isn't molded, it is sour.
I'm 70 years old and never heard of canning butter and have never seen it mold.
NG B I have seen it mold before. Not sure why.
Rhonda, there is probably something different in the processing of butter for masses that may make it different from what you are used to. It’s just my guess. I’m certainly no expert on butter, although I do have an old wooden churn. Does that count? 😂
To get even longer storage time you can remove the proteins from the butter and make it to ghi, butteroil. Its the protein which get bad first. Just let it simmer for about 45 minutes on the lowest temp. Then you have the proteins in the bottom as a light brown mass. Separate it from the butteroil. Its perfect and if you like popcorn you just get the perfect oil for it. No burned butter on the popcorn but the taste and smell of butter. What you lose is the temperature signal of the butter.
Patrick Sellman omg that brown stuff is AMAZING my grandma would make her own butter and that brown butter is super salty and tasty but not healthy, she would make us tost and use very little of that and we would always beg for more.
This is the Way I did My butter. It turned out Wonderful
Outstanding as usual!
I skimmed off the impurities and canned mine and the butter was still good after a whole year.
"Starry Hilder" has a video that says she keeps hers for up to 5 years. I am going to look for it right now. Deep South Homestead said that in a video on canning butter when I watched it today.
@@DebieSims yes it's that foamy stuff on top. There are great videos on youtube how to.
I am really missing you guys. So I have to review previous videos to get my Guildbrook Farm fix. ;D Hope all is well and you are getting closer to your dream homestead property.
I canned 30 #'s in 2014... open a jar about once a week. They are still good. I have about 4 jars left. I plan on canning more this fall. I did mine the same as you except when they were cool enough to go in the fridge, I shook them every 5 minutes because when they set, they set fast. I didn't have any milk on the bottom. Great video!
Wow!! Awesome pantry!
if you skimmed the foam and milk solids off, you'd have ghee or clarified butter .... which super to cook with because it raises the smoke point :)
I purchase canned Ghee from Indian food stores. Ghee is clarified butter and it will keep for years.
Kieran Goddard it acts differently in baked goods to me. I like the canned butter much better.
I dont care for the taste of ghee. Its a a VERY STRONG taste that just not what were looking for. Id prefer this method personally.
@@CPC-Wanda Ghee doesnt make good biscuits, crust or cookies 😝!
😋💙
Thanks for turning me on to Azure Standard, I received my first order last week including Rumiano butter!
Glad they work for you!
The foam reminds me of my mum's strawberry jam foam. Yum!
I have been canning butter for a long time...I guess you really need to know what your doing. I keep my canned butter in sterilized half pint jars in the coldest place I have in my cellar. only way I do it is in my pressure canner. i have never had anything go bad!...knock on wood!
Good video, but have you ever trying to make Ghee instead?it will last much longer. That's what I do. Maybe after that you have made this video you have probably have tried this method. Your video's are great and I do learn alot from them. Thanks
I love that you honestly explained the safety considerations to canning butter! BTW, you aren't sterilizing technically. You're sanitizing.