Posted by Canning butter may seem unusual since it freezes so well, but there are many great reasons to can butter for long-term storage. Here are a few of the most compelling reasons:
- Power Outages: If the power goes out or your freezer fails, your butter will eventually spoil. Canning it ensures it’s safe from freezer failures and long-term power outages, protecting both your butter and your wallet.
- Convenience: Canned butter is always ready to use. No more waiting for cold butter to soften on your bread – it’s soft and spreadable right out of the jar.
- Extended Shelf Life: Canned butter lasts up to 5 years in your pantry, which means you won’t have to worry about it spoiling quickly.
- Portability: Canned butter is easy to travel with. Whether you’re camping or just heading on a road trip, you don’t need to worry about keeping it cold in a cooler – just bring a jar!
While canning butter isn’t officially approved by the USDA, many people have successfully used various methods. I prefer using a pressure canner because it offers a safer way to preserve the butter. Other methods include oven canning and water bath canning, but it’s important to choose the method that feels safest for you.
How to Safely Can Butter and Ghee
Here’s a step-by-step guide to canning butter or ghee at home.
Equipment You’ll Need:
- Unsalted or salted butter (your choice)
- 1/2 pint canning jars
- A heavy-bottomed skillet or pot
- New canning lids
- Pot holders
- Cookie sheet
- Vinegar (for cleaning the jar rims)
- A pressure canner (recommended for safety)
If you want to make your own homemade butter before canning, you can start with your favorite butter-making recipe.
Instructions:
- Prepare the Butter:
- Unwrap the butter sticks and set them aside.
- Heat the Jars:
- Preheat your oven to 250°F (120°C). Place the jars on a cookie sheet and heat them in the oven. We’ll be using the hot pack method, so the jars need to be warm to avoid breaking when filled with hot butter.
- Melt the Butter:
- In a large, heavy-bottomed pot or skillet, melt the butter over low heat. Stir constantly to prevent the butter from burning.
- Fill the Jars:
- Once the butter is fully melted, carefully fill the hot jars with butter, leaving about 1 inch of headspace at the top of each jar.
- Clean the Rims:
- Wipe the rims of the jars with a clean cloth dipped in vinegar to ensure there’s no butter residue. This helps the lids seal properly.
- Seal the Jars:
- Place a hot lid on each jar and screw on the band tightly.
- Pressure Can the Butter:
- Place the jars in your pressure canner and process them for:
- 75 minutes for 1/2 pint jars (pints)
- 90 minutes for quart jars
- The exact pressure required depends on your altitude, so follow your pressure canner’s guidelines for the correct pressure.
- Place the jars in your pressure canner and process them for:
- Cool the Jars:
- Allow the pressure canner to cool down naturally before opening it. Once the pressure has released, carefully remove the jars.
- Shake the Jars:
- Every 15 minutes while the jars cool, gently shake them to mix the liquid and any solids. This ensures the butter is well-mixed and smooth once it cools.
- Store the Canned Butter:
- Once the jars have cooled completely, wipe them down and store them in a cool, dry place. Your canned butter or ghee is now shelf-stable for up to 5 years.
Storage and Shelf Life:
Your canned butter or ghee will last for about 5 years at room temperature. If you prefer, you can store it in the refrigerator, but it isn’t necessary for long-term preservation.
Safety Tips for Canning Butter and Ghee:
- Use High-Quality Dairy: Start with fresh, high-quality butter to ensure the best results.
- Avoid Additives: Do not add any seasonings, herbs, or other ingredients to the butter before canning. Stick to pure butter or ghee.
- Pressure Canner: Always use a pressure canner, especially if you live at an altitude above 1,000 feet. This is the safest method for preserving butter.
- New Lids Only: Always use new canning lids for each batch to ensure a proper seal.
- Avoid Stacking Jars: Do not stack the jars on top of each other while storing them. Keep them upright to ensure the seals stay intact.