@ningram4 Technically you don't have to refrigerate the butter I can either. I almost always leave mine on the counter because it's more spreadable. Ghee is great to saute' with but lousy to 'spread' on a thick slice of whole wheat toast. Thanks.
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.
@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
@atasetofcreole That depends on how quickly they are cooling. I usually can wait about 30 minutes before I start to shake them. In my opinion, the seal is made long before then. I've never had a seal to unseal with the shaking.
On safety of canning butter: There has to be a safe way of doing it (I only trust pressure canning BTW) or the companies like Red Feather wouldn't do it! If nothing else their lawyers could bail out on 'em.
BTW: When I do mine I don't fully melt the butter or margarine. I only soften it. That avoids worries about getting the water part evenly divided among the jars. The pressure canning sterilizes it sufficiently.
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.
NICE ! I did this (a little butter left over went into a dish, into the fridge) but, I placed a marble in the bottom of each jar for shaking it up. Hope I don't kill myself :)
@getsmartnow2011 Some people I've talked to have have kept it successfully for many years. Mine never last past 2 years, because we rotate through it.
Dear Kat, I am getting ready to can my butter in the next day or so and I have a question. Do I need to have a metal plate or rack to separate my jars between the layers? My jars will be half pint jelly style jars, as they will be given as gifts. Thank you in advance and I pray you are healing quickly, had a joyous Christmas, and brought the New Year in safely, in the warmth of your home with those who are near and dear to your heart. God Bless, Yvonna
@kennethandyvonna I have revised this processes slightly. You DO NOT need to sterilize your jars prior to canning the butter. 60 min.at 10 or 11 pounds of pressure would kill any bacteria in your jar. Just omit that step. You should separate your layers of jars. You don't need to go out and buy something though. A round cake cooling rack, or round rack that goes in the bottom of a pressure cooker will do. I've even used a clean dish towel before. Best wishes.
I'm a little confused about all these extra steps that people go through to "sanitize" their canning jars before *pressure canning* I don't bother with all that myself.. I just run them under water to rinse them. Sanitizing the jars suggests that bacteria might survive the canning process. If that is true then bacteria would also survive in the food your canning. Nothing either in the food or on the jar will survive the canning process you can be sure of that. No need to fuss over this stuff.
The United States Postal Service will send to you ---POSTAGE FREE---FREE boxes that measure 12" x 12" x 8" that are the perfect size for storing canning jars.
The boxes are strong and heavy duty.
To get these boxes go to the USPS web site and search for FREE packaging.
Yes, I know that these boxes are intended for shipping purposes but our tax dollars pay for them so decide for yourself if you do or do not have any compunctions about getting something FREE and putting it to good use.
Fantastic video--I've been canning off and on for years and always wondered about canning things like butter. I've seen a few vids that didn't use a pressure canner but that just seemed iffy to me. Even an 'ole timer' like me can learn new things--THANKS!!
@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.
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.
@MotherLodeBeth Thanks for your kind comments. I just try to think things through logically. I hope you'll find some of my other videos helpful. I'm starting a winter series: Bread & Soup. Thank for commenting.
I've been really leery about canning butter, but since I see you are doing it, I'm going to do it. Thanks for all your informative videos and making everything so easy to understand.
@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.
Thank you for sharing your knowledge on how to can butter and other things. I did several jars of butter a month ago following another video on youtube and yesterday discovered that it was not the right way. Then I came across your video and am following your directions. My question is, do you think it is too late for me to take the jars I did a month ago and redo them following your directions? Or do you think it is too late to? Thanks so much for your help!
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!
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)?
@1966yjd Mine hasn't lasted more than 2 years, because we use it! I'm sure it will last much longer. At entimesreport(cot)com, they report that they've stored and used their home canned butter past 5 years.
@katzcradul Thanks for the reply, and good point about the butter being eaten before it comes to the end of its shelf life, I'm sure that will be the case in our house too. I am going to attempt this in the next couple of days, wish me luck :P xxx
@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
It's going to be awhile till we get to canning butter but I'm adding this series to my favs for when that time comes, thanks!...also right off the bat what we're gonna use is the cool way to open the new jars, we have several cases sitting on the living room floor (yeah my wife is on me about moving them, lol) and when we break into them we're doing it your way (thumbs up :)
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!!!!
@AuntDuddie I had never heard of AuntDuddie before, so I went to check out your channel to see if I needed to subscribe. OMG! You so had me at the baked ravioli! That looked SO delicious. I couldn't find the subscribe button fast enough. LOL Thanks for watching and for your kind comments. I look forward to watching your videos.
THANK YOU!!!!! You are the absolute first video that says to pressure can butter, which is my thought after much research. Same feeling, because it has fat and protein, it needs to be pressure canned. How does it taste and melt after you have canned it? Thank you again for making this video!!
@ddmm12407 Can't remember, but I think I talk about taste and texture in Video #2. Melts identical to fresh butter. I you stick your finger in the jar and taste it while it's solid, the texture will be slightly less smooth than fresh, but no difference in taste. I love having it on my pantry shelf. Let me know if you try canning butter. Thanks.
@bowley4 Thanks for watching and commenting. I try to leave as much of the milk solids as possible. They settle to the BOTTOM of the of the pot. Most of what I was skimming off of the top was a salt froth. If I would have continued to stirred and skimmed, I would have been bringing the milk solids to the surface and could have removed them all together...which is not what I wanted to do, since I think ghee is pretty flavorless.
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!
@ironhead41 Hey! Don't rush me! LOL We videoed it a week ago, and uploaded it, but YouTube rejected it because it was over 15 minutes long, and we didn't have time enough, until now, to correct it. We needed to break it into to parts. I hope to get another video out this week. Loved your corn silk video. Thanks, Sam.
Girl! You must have been sitting right in front of the computer when I downloaded this. It's only been up a couple of minutes! LOL I do half salted so that I can leave it on my kitchen counter. If you don't use some salted, you have to put in the refrigerator. Thanks for watching and commenting.
@katzcradul I was planning on doing only unsalted butter, could you tell me a little more about why using some salted butter is necessary or otherwise the jars will have to be stored in the refrigerator? How does that work, and why? Any reply would be most appreciated!
@gordoncucullu Salt is a preservative and keeps butter from spoiling at room temperature. If you use all unsalted butter, you should store it in the refrigerator, unless you are going to use it all in 2-3 days. Good luck with your canning butter venture.
I'm doing some more this week. I do unsalted only otherwise I follow the same process as you better safe than sorry I always say. Government control it's always about the money. Great job Blessings!
it is call ghee, if you make it like this you do not have to refreg it after making it.
here is a you tube on how to make ghee the channel is "higherscience" and look for how to make ghee
ningram4 19 hours ago
@ningram4 Technically you don't have to refrigerate the butter I can either. I almost always leave mine on the counter because it's more spreadable. Ghee is great to saute' with but lousy to 'spread' on a thick slice of whole wheat toast. Thanks.
katzcradul 17 hours ago
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.
gladtidings4all 3 weeks ago
@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
katzcradul 3 weeks ago
@katzcradul How often do you shake the finished jars? When do you start shaking? I'm worried about popping seal!
atasetofcreole 5 days ago
@atasetofcreole That depends on how quickly they are cooling. I usually can wait about 30 minutes before I start to shake them. In my opinion, the seal is made long before then. I've never had a seal to unseal with the shaking.
katzcradul 5 days ago
On canning time: I pressure can the butter like it was a "fat-containing broth". By USDA that's 20 min at (for my elevation) 10lb.
loganv0410 4 weeks ago
On safety of canning butter: There has to be a safe way of doing it (I only trust pressure canning BTW) or the companies like Red Feather wouldn't do it! If nothing else their lawyers could bail out on 'em.
BTW: When I do mine I don't fully melt the butter or margarine. I only soften it. That avoids worries about getting the water part evenly divided among the jars. The pressure canning sterilizes it sufficiently.
loganv0410 4 weeks ago
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.
welschica 1 month ago
NICE ! I did this (a little butter left over went into a dish, into the fridge) but, I placed a marble in the bottom of each jar for shaking it up. Hope I don't kill myself :)
chivone21 1 month ago
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?
getsmartnow2011 1 month ago
@getsmartnow2011 Some people I've talked to have have kept it successfully for many years. Mine never last past 2 years, because we rotate through it.
katzcradul 1 month ago
Dear Kat, I am getting ready to can my butter in the next day or so and I have a question. Do I need to have a metal plate or rack to separate my jars between the layers? My jars will be half pint jelly style jars, as they will be given as gifts. Thank you in advance and I pray you are healing quickly, had a joyous Christmas, and brought the New Year in safely, in the warmth of your home with those who are near and dear to your heart. God Bless, Yvonna
kennethandyvonna 1 month ago
@kennethandyvonna I have revised this processes slightly. You DO NOT need to sterilize your jars prior to canning the butter. 60 min.at 10 or 11 pounds of pressure would kill any bacteria in your jar. Just omit that step. You should separate your layers of jars. You don't need to go out and buy something though. A round cake cooling rack, or round rack that goes in the bottom of a pressure cooker will do. I've even used a clean dish towel before. Best wishes.
katzcradul 1 month ago
Outstanding video! You sound like the classic American school teacher!
CablloBlanco 2 months ago
I'm a little confused about all these extra steps that people go through to "sanitize" their canning jars before *pressure canning* I don't bother with all that myself.. I just run them under water to rinse them. Sanitizing the jars suggests that bacteria might survive the canning process. If that is true then bacteria would also survive in the food your canning. Nothing either in the food or on the jar will survive the canning process you can be sure of that. No need to fuss over this stuff.
trentontrading 3 months ago
@trentontrading You're right...it's overkill....I won't do it again....I promise. LOL Thanks for commenting. Seriously...you're right.
katzcradul 3 months ago
The United States Postal Service will send to you ---POSTAGE FREE---FREE boxes that measure 12" x 12" x 8" that are the perfect size for storing canning jars.
The boxes are strong and heavy duty.
To get these boxes go to the USPS web site and search for FREE packaging.
Yes, I know that these boxes are intended for shipping purposes but our tax dollars pay for them so decide for yourself if you do or do not have any compunctions about getting something FREE and putting it to good use.
sarahfarrar1 4 months ago
@sarahfarrar1 Postal Service does not rely on tax dollars - it is funded through the products it sells.
Google it.
YourThriveHomeStore 3 months ago
@sarahfarrar1
Hmmmmm. NO taxes to the USPS...ever?
sarahfarrar1 3 months ago
Fantastic video--I've been canning off and on for years and always wondered about canning things like butter. I've seen a few vids that didn't use a pressure canner but that just seemed iffy to me. Even an 'ole timer' like me can learn new things--THANKS!!
GranmaKat100 4 months ago
After she skimmed off the milk solids, isn't she actually canning clarified butter?
marchetta67 5 months ago
@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.
AuntDuddie 3 months ago
@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 3 months ago
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.
MotherLodeBeth 5 months ago
@MotherLodeBeth Thanks for your kind comments. I just try to think things through logically. I hope you'll find some of my other videos helpful. I'm starting a winter series: Bread & Soup. Thank for commenting.
katzcradul 5 months ago
awesome, I really like this
TheBettie40 5 months ago
I've been really leery about canning butter, but since I see you are doing it, I'm going to do it. Thanks for all your informative videos and making everything so easy to understand.
greatfullheart 5 months ago
@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.
katzcradul 5 months ago
Thank you for sharing your knowledge on how to can butter and other things. I did several jars of butter a month ago following another video on youtube and yesterday discovered that it was not the right way. Then I came across your video and am following your directions. My question is, do you think it is too late for me to take the jars I did a month ago and redo them following your directions? Or do you think it is too late to? Thanks so much for your help!
sleepypb 5 months ago
Comment removed
sleepypb 5 months ago
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!
ThePreparedMom 7 months ago
@ThePreparedMom Thank you so much, and thanks for watching!
katzcradul 7 months ago
I love your videos, thanks for all the great info!
ldsprepper1 7 months ago
Great idea on the case!
CPLBSS88 7 months ago
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)?
1966yjd 9 months ago
@1966yjd Mine hasn't lasted more than 2 years, because we use it! I'm sure it will last much longer. At entimesreport(cot)com, they report that they've stored and used their home canned butter past 5 years.
katzcradul 9 months ago
@katzcradul Thanks for the reply, and good point about the butter being eaten before it comes to the end of its shelf life, I'm sure that will be the case in our house too. I am going to attempt this in the next couple of days, wish me luck :P xxx
1966yjd 9 months ago
@1966yjd Absolutely....good luck! I know it will turn out wonderfully. Let me know.
katzcradul 9 months ago
@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
1966yjd 9 months ago
@1966yjd I'm so pleased it turned out well for you and that you like it. Thanks for commenting.
katzcradul 9 months ago
It's going to be awhile till we get to canning butter but I'm adding this series to my favs for when that time comes, thanks!...also right off the bat what we're gonna use is the cool way to open the new jars, we have several cases sitting on the living room floor (yeah my wife is on me about moving them, lol) and when we break into them we're doing it your way (thumbs up :)
AdventuresWithDad 9 months ago
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!!!!
AuntDuddie 9 months ago
@AuntDuddie I had never heard of AuntDuddie before, so I went to check out your channel to see if I needed to subscribe. OMG! You so had me at the baked ravioli! That looked SO delicious. I couldn't find the subscribe button fast enough. LOL Thanks for watching and for your kind comments. I look forward to watching your videos.
katzcradul 9 months ago
Looks mighty good! I will have to give this a try..
Thanks for sharing,
Granny
spinnerky2 9 months ago
@spinnerky2 Hey, Granny Sue! Thanks for watching. Hope your doing great.
katzcradul 9 months ago
this is a phenomenal video!! ! ! Looking forward to #2
SoCalPreppers 9 months ago
@SoCalPreppers Thank you friend. Hope you like #2 also. Thanks for watching and leaving a comment. It's always appreciated.
katzcradul 9 months ago
THANK YOU!!!!! You are the absolute first video that says to pressure can butter, which is my thought after much research. Same feeling, because it has fat and protein, it needs to be pressure canned. How does it taste and melt after you have canned it? Thank you again for making this video!!
ddmm12407 9 months ago
@ddmm12407 Can't remember, but I think I talk about taste and texture in Video #2. Melts identical to fresh butter. I you stick your finger in the jar and taste it while it's solid, the texture will be slightly less smooth than fresh, but no difference in taste. I love having it on my pantry shelf. Let me know if you try canning butter. Thanks.
katzcradul 9 months ago
that "foam" you're skimming is the milk-solids(separating from the clarified-fat). it is SOOOO good in grits!
bowley4 9 months ago
@bowley4 Thanks for watching and commenting. I try to leave as much of the milk solids as possible. They settle to the BOTTOM of the of the pot. Most of what I was skimming off of the top was a salt froth. If I would have continued to stirred and skimmed, I would have been bringing the milk solids to the surface and could have removed them all together...which is not what I wanted to do, since I think ghee is pretty flavorless.
katzcradul 9 months ago
Good video. I agree with you about the FDA.
homesteadprepper 9 months ago
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!
atticus9799 9 months ago
@atticus9799 Do it, girl! Let me know how it comes out. You're gonna love having shelf stable butter in your pantry.
katzcradul 9 months ago
its about time ya'll did this video...
ironhead41 9 months ago
@ironhead41 Hey! Don't rush me! LOL We videoed it a week ago, and uploaded it, but YouTube rejected it because it was over 15 minutes long, and we didn't have time enough, until now, to correct it. We needed to break it into to parts. I hope to get another video out this week. Loved your corn silk video. Thanks, Sam.
katzcradul 9 months ago
@katzcradul LOL, I guess great minds think a like on the jar boxes, I do the same thing wtih mine. Great video my friend!
minbound 9 months ago
Girl! You must have been sitting right in front of the computer when I downloaded this. It's only been up a couple of minutes! LOL I do half salted so that I can leave it on my kitchen counter. If you don't use some salted, you have to put in the refrigerator. Thanks for watching and commenting.
katzcradul 9 months ago
@katzcradul I was planning on doing only unsalted butter, could you tell me a little more about why using some salted butter is necessary or otherwise the jars will have to be stored in the refrigerator? How does that work, and why? Any reply would be most appreciated!
gordoncucullu 1 month ago
@gordoncucullu Salt is a preservative and keeps butter from spoiling at room temperature. If you use all unsalted butter, you should store it in the refrigerator, unless you are going to use it all in 2-3 days. Good luck with your canning butter venture.
katzcradul 1 month ago
I'm doing some more this week. I do unsalted only otherwise I follow the same process as you better safe than sorry I always say. Government control it's always about the money. Great job Blessings!
BexarPrepper 9 months ago