Did you know you can can butter? Yes, you CAN! This recipe is making homemade Ghee, which is shelf stable, but has all the delicious flavor of butter.
Why can butter when it freezes so beautifully? Well, there are about a bajillion reasons, but I’ll share with you some of the ones that are most important to me.
- Power outtages won’t effect the quality
- soft butter is always at hand, and you don’t have to deal with the cold hard butter on bread
- canning butter has a longer shelf life
- taking it camping is much easier, as you don’t have to worry about storing it in a cooler
You get the idea, right? I spent countless hours watching youtube videos, and researching methods. I found that there are as many different ways to can butter as there are people doing it. I didn’t agree with all the methods, such as letting the jars self can, or even water bath.
Is it safe to can butter?
Butter is a dairy product, and very low acid. All low acid foods should be pressure canned for safety against things like botulism. You will have to decide for yourself what is best for your family, however. When you heat the butter and remove the water from it, you are essentially making “ghee”. Ghee is a clarified butter that is perfectly shelf stable. That is what I am canning here.
To make your canned butter, or homemade ghee you will need:
- Unsalted butter
- 1/2 pint jar for every 1 3/4 sticks of ghee you are making
- Heavy bottomed skillet for simmering butter
- new lids
- pot holders
- cookie sheet
Want to start with your own homemade butter? Check out the recipe here.
To make your homemade canned butter:
- Unwrap your butter sticks, but leave on the papers until you are ready.
- Sanitize jars in boiling water for a minimum of 20 minutes to start. This ensures that any food leftover, or foreign objects are boiled off.
- Turn your oven on to 250 to heat.
- Place butter sticks in a large pot.
- Melt butter on low heat.
- Take your jars out of the boiling water, and line on a cookie sheet.
- Place in the preheated oven while you are finishing working with the butter. This will keep the jars nice and hot, and ensure there is no water left inside them. (hot water+hot oil=nasty mess)
- Your butter will begin to foam as it’s boiling. You will skim the white foam off the top and save in a bowl. You can use this as regular butter, on toast, or over popcorn. It’ll harden again as it cools, and can be spread quite easily.
- The finished product in your pot will be your homemade ghee.
- Once your ghee has been all skimmed of the white foam, continue to boil for 5 minutes. Set the timer, as it’s longer than you think while you are standing there, stirring. You will want to continually stir the boiling butter so it doesn’t burn.
- Fill your jars with the hot butter, leaving about an inch of headspace. This is the first “ring” on the jar’s head.
- Wipe the jar rim to remove residue, and place the hot lids on.
- Place the jars in the pressure canner with 2 inches of water (your canner may vary, follow mfr’s instructions, please!)
- Bring up to 10 lbs. pressure, and can for 60 minutes. Once done, let canner cool on it’s own. DO NOT OPEN BEFORE COOL!!!
- Your jars will still be full of boiling butter, and you will need to “shake” the butter every 15 minutes as it’s cooling to mix the liquid back with any solids.
- When completely cool, wipe the jars off to remove any excess oil, and store in a cool, dry place.
This will last for about 5 years. It will be shelf stable, but if you are concerned, you can store your ghee in the refrigerator.
Check out some of our other food preserving posts
Have you ever made home ghee or canned butter before? Will you try this recipe? Be sure to pin this for later, too!