Home Canning Butter product results as with home canning cheese, the better quality product you start with, the better quality end product you will have. Lesser quality will require more shaking at
the end of the process. Using salted real butter is a better product not substitute butter or margarine. Home canning butter is a way to buy butter in bulk on sale and then preserve it for years to come.
Like cheese, about one pound of butter equals a little more than one pint jar of butter. You will need: a stock pot, jars, flats, rings, spatula, knife for slicing or cutting up the butter, spatula or wooden spoon, tongs, a large pot or canner, a kitchen funnel, a roll of paper towels, and a timer.
Preparation For Home Canning Butter
Jars should be washed, rinsed and dried thoroughly. Jars need
to remain hot until they are used. Sterilize the jars and keep them hot in a 250 degree oven for at least 20 minutes. Flats should also be soaking in hot or boiling water until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.
The Process Of Home Canning Butter
Cut butter up in smaller chunks. Melt butter slowly until it comes to a boil. Use spatula or wooden spoon to stir often to keep the butter from scorching. Once boiling, reduce the heat and simmer for at least five minutes. Simmer time is very important and will lessen the shaking time.
Stir melted butter taking care to get down to the bottom of the pot and stir well while pouring the melted butter into your hot jars using the kitchen funnel. Leave about 3/4″ head space in each jar. Wipe the rim of each filled jar. Place a hot flat on the jar, then a ring and tighten down firmly.
While cooling the lids will seal themselves. When they have sealed and the jars are cool enough to handle, but still warm, you will see that the butter has started to separate. Shake the jars to mix the butter. Repeat every few minutes until the butter keeps uniformity.
Place the slightly warm jars in the refrigerator. Continue shaking the jars every five minutes while the home canned butter is cooling and hardening in the refrigerator. This shaking process is critical and should be repeated until the butter has hardened in the jar. Leave in the refrigerator for an hour after it has hardened and you have stopped shaking the jars. Label the jars with the contents and date.
Storage And Use Of Home Canned Butter
Store the home canned butter in a cool, dry place. The butter should stay preserved for at least 2 years. Could stay preserved for much longer. Home canned butter does not melt when opened and left out like normal butter. It does not need to be re-refrigerated after opened unless it will take a long time to use.
See our How To pages for more information on home canning and