Canning Butter

Some people have asked for the instructions, so I am posting them here. They are easy!

I am not going to teach a class on this, simply because it is something we would all have to stand around the stove, and slowly watch,
 and then shake the jars for about an hour. 

Also I can't do a show and tell with a pan of melted butter, jars at various stages, and then the finished product,  because it would simply waste the butter, and set up all separated in the jars before I  could hold the class. 

It is simple to follow the written instructions. This is very easy, and a great project to do with your children or husband. It gives you an opportunity to talk while sitting and shaking.

This may be something you want to add to your storage, but remember... this is an extra the prophet talks about. Not a first step in preparedness. As I keep saying over and over again. You want to get your storage now. Obedience in obtaining your two years supply is just as vital as boarding the ark, or washing in the river seven times. Our Lord and Savior never asks us to do something that is impossible. Yes, it takes sacrifice of our wants and turn our desire to the Lord's, but it is a simple task to do. It is simple and easy to buy just a little more each week. 

When you make out your grocery list, look at the items you have and choose a few to add to your storage. Instead of one jar of peanut butter, buy two. One to put on the shelf in your pantry. The other to go in the food storage room. Instead of one box of detergent buy two. Do that with every week with several items, and you will have built up a supply of foods your family eats all the time, and products you use in your home. At the same time work on getting a years supply minimum of long term storage foods. Sacrifice brings forth the blessings of heaven.

5 Simple Steps to Canning Butter

Use any butter that is on sale. Lesser quality butter requires more shaking (See #5 below), but the results are the same as with the expensive brands.

1. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter is slightly more than one pint jar. I like to heat only about 4 to 6 pounds at once. It is more manageable

2. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least.

I simmer it for about 20 minutes. The longer you simmer the quicker it will set up, and a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

3. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" head space in the jar, which allows room for the shaking process.

4 - Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping", shake while the jars are still warm, but cool enough to handle easily because the butter will separate and become foamy on the top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

5. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important!

Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

If you are using the 1/2 pint bottles it will set up much quicker, and require less shaking. The Pint size bottles will take a long time to keep it homogenized and well set.

Canned butter can be stored for many years on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.