@wordman777 Sorry about that. I went back and watched the video to find out who I had mentioned and have now added links to all of their channels. I hope this helps. You will find the links in the description box.
Butter was on sale at 1.99 a lb BUT with a limit of a 2 per purchase, otherwise it was 2.99 so I only got 2.
Boneless/skinless chicken breasts were 1.37 a lb so I got about 30 lbs.
Can't catch that 85% lean ground beef at 1.49 a lb again, canned 7 qts of chili with the last batch.
Chicken leg quarters were .79 a lb so I got about 30 lbs. Thinking about boiling it and removing the bones and skin and canning the meat plus canning the broth as well.
@kab4292 I cannot speak from my own experience because we rotate through ours every 2 years but I've heard from folks who have used their canned butter that was more than 4 years old and report that it taste just fine.
Okay mine was a flop, I burned the butter!! There was no water left in the canner. Where did I go wrong?? Okay yeah add more water next time but how do I know how much?
@tallan381 If you want it to get firmer, just put it into the fridge for a little while. My butter is stored in a cool room and it is firm...but not hard like butter out of the fridge. If you have it at room temperature, it's very soft just like unprocessed butter would be.
I am ready now to pressure cook 7 Qt. Jars of browned canned ground beef (hamburger). Do I pressure cook them on 10 lbs. for 90 minutes? (I live in Missouri if that helps)
great video I've been learning and looking forward to getting started myself. I picked up a bunch of jars at the goodwill and want to make sure I do everything safely.
@ninjacup Good luck with this. I've rethought the process however and I'm recommending that you omit the step of sterilizing the jars. It's overkill. The pressure canner would kill any bacteria in the jars.
I wish I had found your video before I tried canning butter several months ago. I wasn't sure about the procedure, no pressure canner used. I agree with you about the time you used. After taking a microbiology class at college, botulism frightens me. That being said, I think I will reprocess what I have now and see how that turns out.
Katzcradul, I will take my Country Crock butter and add in brown sugar, cinnamon, vanilla extract, whatever and use my hand mixer. Do you think I can "can" this the same way as you did with this butter?
@TheJeffDGorman There's nothing in your recipe that can't be canned. I'd try a small batch for the first time. Let me know how it come out. I've never canned margarine before, and I believe that what County Crock is, but it won't hurt to try.
Loved your video....i'm new to canning and prepping....I'm only 21 and a lot of my friends think I'm weird for this but I have a 3 y/o child that I have to provide for. WIth that being said I have no grandparents living or anyone "old school" that I could ask for advice so thanks so much for this tutorial it was really helpful and I will be canning my first items later this week :)
I wonder if you could shake it when it's luke warm and then plunge it in a salt ice bath? I wouldn't think the glass would crack and if it's only barely warm.
The information was very detailed and I feel very confident that I would be able to have great success with canning butter. I ran into the oven method first and was thinking that didn't seem quite right, I love the pressure canning method and am very grateful that you took the time to share your experience with me. ME! thank you again.
Thank you for this information! I've just sucessfully pressure canned 4 lbs. of Butter (I have a small 12 lb. pressure canner) using your guidelines, and feel confident that it is safe to eat and store.
Sorry. Just heard where you said you're not sure about how long it lasts. And that you have some 3 or so years old. Guess I should have finished the vid before commenting. Thanks...
I am enjoying your vids. Question1: How long does the canned butter last BEFORE opening. Obvioulsy it needs to be stored in a cool place. Question 2: how cool is "cool" for the storage? I'm trying to get back to the basics and canning is one that is a must for preppers etc. So I'm just learning. Thanks for taking the time to do the vids. Great stuff!
Another question, dear Katz, As with canning butter, I am wondering if it is safe to can summer and zucchini squash. I have TONS of it and no room in my freezer! Any help is deeply appreciated :-)
@jjtsmom It's impossible to find current canning instructions for summer squash...some hogwash about it being too dense and possible not being safe to can. Personally, I can squash. I don't think it's unsafe, but proceed at your own risk. (Squash is certainly not as dense as the meat I can!) Refer to the excellent instruction at razorfamilyfarms(dot)come on how to can summer squash. They show you step by step and have nice color pictures as well. Hope this helps.
@katzcradul -"Hogwash" is exactly what I thought when I read about squash being "too dense" for canning... did not make a whole lot of sense to me. Thanks for your help and for the link. Wonderful!
@jjtsmom Did you end up canning them? Did they turn out good? We have been dehydrating our summer squash. I've even bought more from the farmer's market. Just slice and put on trays-- no blanching. If you slice them thin, you can eat them like potato chips. I crush them up and put in omelets, and any casserole type dish.
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
@snookumsjack I have never canned either milk or cream, but I know of people who can milk. (See theprepperswife's video.) I would assume that since we can milk and butter, that we could can cream as well, although I can find no instruction for it. Proceed with caution!
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
Katz, I've only ever canned jam using the boiling water method, but you've inspired me to go farther. Hubby just bought me a pressure canner, and I'm so eager to learn. If you're looking for suggestions on new video demos.... I --and I'm certain others-- would really appreciate anything you can tell us about canning, from the basics and beyond. Thanks again!
@jjtsmom Oh my goodness...there are so many great canning videos out there. If you have a specific question, I'd be happy to answer it, or point you in the right direction. Let me recommend a few people to check out: Michigansnowpony (chicken), davidblackburn (veggies, soup, meat, fruit), bexarprepper (lot of canning videosl), thenewsurvivalist (apple juice & greens), & auntduddie (bean video). Very carefully study 1) Ball Blue Book & 2) pickyourown(dot)org website. Great resources!
@katzcradul I'll do more canning videos as I begin harvesting, but that probably won't be until mid August. I don't really can much in June and July because of the heat. I don't start canning until I absolutely have to! thanks for watching and commenting.
Really appreciate your video. Having posted a video on canning butter simply from acquired info off of YT and online was a necessity for me being new to canning and since what you said about the USDA totally nixing any and all recipes for canning any type of dairy therefore making them inaccessible the usual way. I really like the way you can your butter and plan on altering my butter canning recipe. It would put my mind at ease KNOWING the butter is free of any bacteria. Thanks for sharing!
@theprepperswife Thanks for watching/ commenting on this video. Pressure canning eliminates a lot of worry about bacteria for me, even beyond canning butter. With that said, if your operation is clean...your utensils, counter, jars, etc...then I think there is little likelihood that you'd can contaminated butter. It's not like canning produce that you had to wash dirt off of or something. The butter is already clean. I just like incorporating any extra assurance I can. (no pun intended)
I also have to add that canning jar manufacturers do NOT recommend placing jars in the oven. Not just for sterilizing, but AT ALL. Dry heat can change the glass.
I saw this months ago on the web, when a woman posted a photo of an e-mail she got from a manufacturer when she wrote and asked. I have not written to a manufacturer yet, but the e-mail looked correct, and it was a forum of canners, so I felt it was honest. I'm gonna ask and will let you know.
@Sheila6325 You're exactly right. I intended to mention that in my video but forgot to. To sterilize jars properly, they should be submerged in boiling water for 20 minutes. Also, canning jars should never be used in the microwave. This too changes the integrity of the glass. Good point. Thanks for bringing it up and for watching.
Hello again, Prepper Awesome! And another excellent job! I like that you and your Mom are really careful...Better safe than dead (or sick,or puking your guts out, or any other nastiness), I always say. Again, thank you!
I ALWAYS knew that canning the way some do on youtube was not correct, and I was going to try canning it myself, but I'm SO glad you did it first! I couldn't find anywhere on the web or youtube where anyone actually CANNED butter, just boiled it. Yuck and not safe at all. I just got a new All American and was ready to try it when i saw your video and I am THRILLED to see that someone HAS tried it this way. (true) Canning is the ONLY way this is safe, and it's nice to see someone being so clean2
@Sheila6325 We are going pressure can our butter in the future like Katcradul recommends, but to say the boil method is "not at all safe" could not be further from the truth. After all it has been done by that method for years and if wasn't "safe at all" my family would all be sick right now as well as the rest of the people on youtube doing the boil method. Just saying...
@okieprepper You know, your right! I think when I said, "not at all safe" in my message, it may have been over the top, however, I did feel that NEWBIES need to know that boiling may not be enough, (as a newbie) and since most feel they want to use the most caution when canning, I believe the TRUE CANNING METHOD is still the safest method for all of us. It's also nice to know that some have had real success with the boil method, I have never heard the results of using that method from anyone
@Sheila6325 Agreed, I was kinda disappointed when I discovered that we could have pressure canned our butter instead of boiling, but I was just doing what I was told ya know since I am not the Captain in our kitchen. : )
@Sheila6325 A long time ago, I heard someone say something that rang true to me. If I remember correctly, she was talking about parenting, but I think the quote can apply to almost any endeavor, including canning. She said, "You did then what you knew how to do, and when you knew better... you did better!" (Maya Angelou)
@fullbushman When you're simmering this butter, it smells like you're standing at the concession stand at the movies. My whole kitchen smelled like the buttered popcorn you get there. Yum! Thanks for your comment.
I'm pretty certain I said in my carrot video to refer to the Ball complete canning guide:) I have been store up butter to try this process myself, thanks for the great info.
@minbound Total coincidence, Minbound! I SO wish I would've said, "squash" instead of "carrots". LOL I know you're following the rules for safe canning. Keep up the good work.
Now if you do unsalted butter it has no grainy feel to it..
MzClementine 4 hours ago
i'm having trouble understanding the names of the other channels because of the audio. would it be possible to provide them here? thanks again..
wordman777 19 hours ago
@wordman777 Sorry about that. I went back and watched the video to find out who I had mentioned and have now added links to all of their channels. I hope this helps. You will find the links in the description box.
katzcradul 14 hours ago
Great video! Thanks for sharing, I'm new to canning and it really helps to see someone do it!
hotpreppercat 1 week ago
Pop pop pop :-)
Butter was on sale at 1.99 a lb BUT with a limit of a 2 per purchase, otherwise it was 2.99 so I only got 2.
Boneless/skinless chicken breasts were 1.37 a lb so I got about 30 lbs.
Can't catch that 85% lean ground beef at 1.49 a lb again, canned 7 qts of chili with the last batch.
Chicken leg quarters were .79 a lb so I got about 30 lbs. Thinking about boiling it and removing the bones and skin and canning the meat plus canning the broth as well.
Any suggestions on it?
originaLkomatoast 1 week ago in playlist More videos from katzcradul
What would you speculate the shelf life is on canned butter? I'd like to give this a try. Thanks..and I love all your videos.
kab4292 1 month ago
@kab4292 I cannot speak from my own experience because we rotate through ours every 2 years but I've heard from folks who have used their canned butter that was more than 4 years old and report that it taste just fine.
katzcradul 1 month ago
@katzcradul Well sounds good to me. I definitly like your method as opposed to not pressure canning. Thanks!
kab4292 1 month ago
Okay mine was a flop, I burned the butter!! There was no water left in the canner. Where did I go wrong?? Okay yeah add more water next time but how do I know how much?
renenga 1 month ago
I just canned some butter and I did it based on your youtube!! Thanks for sharing!!!
renenga 1 month ago
I tried your method of canning butter, does the butter ever set up in the jars? Or did I do something wrong and can it be fixed?
tallan381 1 month ago
@tallan381 If you want it to get firmer, just put it into the fridge for a little while. My butter is stored in a cool room and it is firm...but not hard like butter out of the fridge. If you have it at room temperature, it's very soft just like unprocessed butter would be.
katzcradul 1 month ago
I am ready now to pressure cook 7 Qt. Jars of browned canned ground beef (hamburger). Do I pressure cook them on 10 lbs. for 90 minutes? (I live in Missouri if that helps)
kennethandyvonna 1 month ago
@kennethandyvonna That's correct. Nice job.
katzcradul 1 month ago
great video I've been learning and looking forward to getting started myself. I picked up a bunch of jars at the goodwill and want to make sure I do everything safely.
ninjacup 1 month ago
@ninjacup Good luck with this. I've rethought the process however and I'm recommending that you omit the step of sterilizing the jars. It's overkill. The pressure canner would kill any bacteria in the jars.
katzcradul 1 month ago
how long does the butter keep once canned ?
xXQGXx 1 month ago
I wish I had found your video before I tried canning butter several months ago. I wasn't sure about the procedure, no pressure canner used. I agree with you about the time you used. After taking a microbiology class at college, botulism frightens me. That being said, I think I will reprocess what I have now and see how that turns out.
LAPrepper1 2 months ago in playlist More videos from katzcradul
Thankyou Katzcradul, love your video, the information is great!
1941pearl 2 months ago
Love this video and I'm determined to make some. I sent you a PM
ShePreps2 3 months ago
Can this be used as deep frying oil? Regular cooking oil has a short shelf life.
wesbilly 3 months ago
@wesbilly No! It's not oil. It's just butter. Use it like you would butter. Thanks for watching.
katzcradul 3 months ago
Awsome. Going to try this.
Allen2045 3 months ago
Katzcradul, I will take my Country Crock butter and add in brown sugar, cinnamon, vanilla extract, whatever and use my hand mixer. Do you think I can "can" this the same way as you did with this butter?
TheJeffDGorman 3 months ago
@TheJeffDGorman There's nothing in your recipe that can't be canned. I'd try a small batch for the first time. Let me know how it come out. I've never canned margarine before, and I believe that what County Crock is, but it won't hurt to try.
katzcradul 3 months ago
Love butter - looks great!
joebonsaipoland 3 months ago
Great idea for making Ghee!
pneumosilacosis 3 months ago
Loved your video....i'm new to canning and prepping....I'm only 21 and a lot of my friends think I'm weird for this but I have a 3 y/o child that I have to provide for. WIth that being said I have no grandparents living or anyone "old school" that I could ask for advice so thanks so much for this tutorial it was really helpful and I will be canning my first items later this week :)
ldc0218 4 months ago
@ldc0218 Thanks a lot...I'm glad you liked the video. Feel free to ask any question at all. I'm happy to reply.
katzcradul 4 months ago
I must have missed it.. how long do you can it for?? Thanks!
snaps81625 4 months ago
I wonder if you could shake it when it's luke warm and then plunge it in a salt ice bath? I wouldn't think the glass would crack and if it's only barely warm.
backyardsounds 5 months ago
@backyardsounds It would probably work. I don't think the glass would crack. Let me know if you try it.
katzcradul 5 months ago
LOVE LOVE LOVE your video.
The information was very detailed and I feel very confident that I would be able to have great success with canning butter. I ran into the oven method first and was thinking that didn't seem quite right, I love the pressure canning method and am very grateful that you took the time to share your experience with me. ME! thank you again.
TheBrebach 5 months ago
@TheBrebach Glad the video helped. Thank you so much for commenting.
katzcradul 5 months ago
Thank you for this information! I've just sucessfully pressure canned 4 lbs. of Butter (I have a small 12 lb. pressure canner) using your guidelines, and feel confident that it is safe to eat and store.
Thank you again!
rhovannion 5 months ago
@rhovannion That's terrific...thanks for checking back in and letting me know. I love having canned butter on my shelf.
katzcradul 5 months ago
There is a wonderful you tube video about canning zucchini squash soup by the "If I can you can" video podcast.
rhovannion 6 months ago
@rhovannion I need more information...I looked for it and can't find it. Thanks.
katzcradul 6 months ago
Watch the old timers.
A twist on the phrase from the 60's, don't trust anyone under 30. :)
.
originaLkomatoast 6 months ago
@originaLkomatoast I could NOT have said it better myself. LOL
katzcradul 6 months ago
Sorry. Just heard where you said you're not sure about how long it lasts. And that you have some 3 or so years old. Guess I should have finished the vid before commenting. Thanks...
urbancavedude 6 months ago
I am enjoying your vids. Question1: How long does the canned butter last BEFORE opening. Obvioulsy it needs to be stored in a cool place. Question 2: how cool is "cool" for the storage? I'm trying to get back to the basics and canning is one that is a must for preppers etc. So I'm just learning. Thanks for taking the time to do the vids. Great stuff!
urbancavedude 6 months ago
Another question, dear Katz, As with canning butter, I am wondering if it is safe to can summer and zucchini squash. I have TONS of it and no room in my freezer! Any help is deeply appreciated :-)
jjtsmom 7 months ago
@jjtsmom It's impossible to find current canning instructions for summer squash...some hogwash about it being too dense and possible not being safe to can. Personally, I can squash. I don't think it's unsafe, but proceed at your own risk. (Squash is certainly not as dense as the meat I can!) Refer to the excellent instruction at razorfamilyfarms(dot)come on how to can summer squash. They show you step by step and have nice color pictures as well. Hope this helps.
katzcradul 7 months ago
@katzcradul The next time I make my awesome squash casserole, I'll make a video. It's so delicious.
katzcradul 7 months ago
@katzcradul -"Hogwash" is exactly what I thought when I read about squash being "too dense" for canning... did not make a whole lot of sense to me. Thanks for your help and for the link. Wonderful!
jjtsmom 7 months ago
@jjtsmom Did you end up canning them? Did they turn out good? We have been dehydrating our summer squash. I've even bought more from the farmer's market. Just slice and put on trays-- no blanching. If you slice them thin, you can eat them like potato chips. I crush them up and put in omelets, and any casserole type dish.
TheDenisedrake 4 months ago
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
snookumsjack 8 months ago
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
snookumsjack 8 months ago
@snookumsjack I have never canned either milk or cream, but I know of people who can milk. (See theprepperswife's video.) I would assume that since we can milk and butter, that we could can cream as well, although I can find no instruction for it. Proceed with caution!
katzcradul 7 months ago
Thank you for sharing your knowledge. I have one question. Can you can cream in the same manner? "Walton Feed" Old Timer's page used to tell you how to can cream. The Old Timer's page has since been removed. That was several years ago when I didn't really consider even trying such a thing. I am more open minded now. I esp like that you pressure canned the butter!
snookumsjack 8 months ago
Katz, I've only ever canned jam using the boiling water method, but you've inspired me to go farther. Hubby just bought me a pressure canner, and I'm so eager to learn. If you're looking for suggestions on new video demos.... I --and I'm certain others-- would really appreciate anything you can tell us about canning, from the basics and beyond. Thanks again!
jjtsmom 8 months ago
@jjtsmom Oh my goodness...there are so many great canning videos out there. If you have a specific question, I'd be happy to answer it, or point you in the right direction. Let me recommend a few people to check out: Michigansnowpony (chicken), davidblackburn (veggies, soup, meat, fruit), bexarprepper (lot of canning videosl), thenewsurvivalist (apple juice & greens), & auntduddie (bean video). Very carefully study 1) Ball Blue Book & 2) pickyourown(dot)org website. Great resources!
katzcradul 8 months ago 2
@katzcradul I'll do more canning videos as I begin harvesting, but that probably won't be until mid August. I don't really can much in June and July because of the heat. I don't start canning until I absolutely have to! thanks for watching and commenting.
katzcradul 8 months ago
Bless you! Too many recipes for canning butter/margarine play roulette with peoples' lives by not pressure canning.
loganv0410 9 months ago
Really appreciate your video. Having posted a video on canning butter simply from acquired info off of YT and online was a necessity for me being new to canning and since what you said about the USDA totally nixing any and all recipes for canning any type of dairy therefore making them inaccessible the usual way. I really like the way you can your butter and plan on altering my butter canning recipe. It would put my mind at ease KNOWING the butter is free of any bacteria. Thanks for sharing!
theprepperswife 9 months ago
@theprepperswife Thanks for watching/ commenting on this video. Pressure canning eliminates a lot of worry about bacteria for me, even beyond canning butter. With that said, if your operation is clean...your utensils, counter, jars, etc...then I think there is little likelihood that you'd can contaminated butter. It's not like canning produce that you had to wash dirt off of or something. The butter is already clean. I just like incorporating any extra assurance I can. (no pun intended)
katzcradul 9 months ago
I also have to add that canning jar manufacturers do NOT recommend placing jars in the oven. Not just for sterilizing, but AT ALL. Dry heat can change the glass.
I saw this months ago on the web, when a woman posted a photo of an e-mail she got from a manufacturer when she wrote and asked. I have not written to a manufacturer yet, but the e-mail looked correct, and it was a forum of canners, so I felt it was honest. I'm gonna ask and will let you know.
Sheila6325 9 months ago
@Sheila6325 You're exactly right. I intended to mention that in my video but forgot to. To sterilize jars properly, they should be submerged in boiling water for 20 minutes. Also, canning jars should never be used in the microwave. This too changes the integrity of the glass. Good point. Thanks for bringing it up and for watching.
katzcradul 9 months ago
Hello again, Prepper Awesome! And another excellent job! I like that you and your Mom are really careful...Better safe than dead (or sick,or puking your guts out, or any other nastiness), I always say. Again, thank you!
AnnBearForFreedom 9 months ago
@AnnBearForFreedom Gee thanks! I like the name 'Prepper Awesome'. My mom's a clean freak! Thanks for watching our video. Prepper A (10 years old)
katzcradul 9 months ago
I ALWAYS knew that canning the way some do on youtube was not correct, and I was going to try canning it myself, but I'm SO glad you did it first! I couldn't find anywhere on the web or youtube where anyone actually CANNED butter, just boiled it. Yuck and not safe at all. I just got a new All American and was ready to try it when i saw your video and I am THRILLED to see that someone HAS tried it this way. (true) Canning is the ONLY way this is safe, and it's nice to see someone being so clean2
Sheila6325 9 months ago
@Sheila6325 We are going pressure can our butter in the future like Katcradul recommends, but to say the boil method is "not at all safe" could not be further from the truth. After all it has been done by that method for years and if wasn't "safe at all" my family would all be sick right now as well as the rest of the people on youtube doing the boil method. Just saying...
okieprepper 9 months ago
@okieprepper You know, your right! I think when I said, "not at all safe" in my message, it may have been over the top, however, I did feel that NEWBIES need to know that boiling may not be enough, (as a newbie) and since most feel they want to use the most caution when canning, I believe the TRUE CANNING METHOD is still the safest method for all of us. It's also nice to know that some have had real success with the boil method, I have never heard the results of using that method from anyone
Sheila6325 9 months ago
@Sheila6325 Agreed, I was kinda disappointed when I discovered that we could have pressure canned our butter instead of boiling, but I was just doing what I was told ya know since I am not the Captain in our kitchen. : )
okieprepper 9 months ago
@Sheila6325 A long time ago, I heard someone say something that rang true to me. If I remember correctly, she was talking about parenting, but I think the quote can apply to almost any endeavor, including canning. She said, "You did then what you knew how to do, and when you knew better... you did better!" (Maya Angelou)
katzcradul 9 months ago
Thank you for your wonderful video! Very informative. I can my harvests but never knew you could can butter. What a great idea. Thank you again.
ladychewbacca 9 months ago
Comment removed
ladychewbacca 9 months ago
@katzcradul I was begining to wonder there for a minute, lol. Thank you:)
minbound 9 months ago
great vid...thanks for the info...
dfrancia37 9 months ago
Great info!!!!....now I have a taste for something with butter on it...lol
Those jars did look like they had a nice golden glow to them
fullbushman 9 months ago
@fullbushman When you're simmering this butter, it smells like you're standing at the concession stand at the movies. My whole kitchen smelled like the buttered popcorn you get there. Yum! Thanks for your comment.
katzcradul 9 months ago
I'm pretty certain I said in my carrot video to refer to the Ball complete canning guide:) I have been store up butter to try this process myself, thanks for the great info.
minbound 9 months ago
@minbound Total coincidence, Minbound! I SO wish I would've said, "squash" instead of "carrots". LOL I know you're following the rules for safe canning. Keep up the good work.
katzcradul 9 months ago
Great information. How long does canned butter last? I would think butter would last quite awhile. Thanks for the video.
missouriprepper 9 months ago
@missouriprepper Several years for sure. Store in the coolest place in your house, away from the light. Thanks for watching MP.
katzcradul 9 months ago
You are too kind. I appreciate your support more than I can say. Thank you.
katzcradul 9 months ago
Not only does it look like canned sunshine it taste like it also! Love your videos.
BexarPrepper 9 months ago