How to get butter into your food storage

Butter food storage options
How to get butter into your long-term food storage

How to get butter into your food storage.
Do you have butter in your food storage? Butter is number eight
on our
list of foods to stockpile and with good reason. Butter is
loaded with Vitamin A, packed with healthy fats, and is a staple
in just about every prepper's kitchen. You need butter to bake,
fry, make sauces and gravies, and butter your muffins and
potatoes. Butter is a staple you can't live without.

Butter is great to have in the prepper's pantry! Below everything
you need to know about your butter food storage options,
including how to dehydrate butter and where to get canned butter
and butter powder...

How to get Butter into your Food Storage
Thinking of home canning butter? Don't risk botulism ~ there's no
reason to risk home-canning butter or dehydrating butter when it
could kill you and there are so many viable options for butter in
the prepper's pantry, like
dehydrated butter powder.

If you want the goodness of creamery butter in your prepper's
pantry, consider these food storage ideas about butter...

Option #1: Freeze your butter.
Did you know you can safely freeze sticks of butter? Freezing is
an excellent method of preservation for butter so that you can
add butter in your pantry to bake or make sauces and gravies.
Buy butter when it goes on sale and freeze for when you need it.

  • Don't thaw and re-freeze butter. The one rule about
    freezing butter is that once you've thawed, it's not safe to
    refreeze. Be sure not to refreeze after you thaw. Use it
    immediately.

Option #2: Order commercially produced and safe
canned butter
.
The easiest way to get butter in your pantry is to order it in the
can.
Red Feather butter from New Zealand is creamy and well
loved by preppers. With commercial safeguards for avoiding
botulism, you can rest assured that you'll have a long shelf life
for this luxury prepping supply.

Option #3: Buy Butter Powder.
Dried butter powder requires no refrigeration and is ideal for
camping, travel, and long-term food storage.  Use powdered
butter to replace all butter applications baked goods (breads,
cookies, cakes, muffins), as well as sauces, and toppings. Butter
powder is a fun addition to
popcorn, too! Just don't expect it to
reconstitute like the fresh creamy butter you'll find from Red
Feather or butter churned.

There are several brands of butter powder on the market:

Option #5: Make your own butter.
You simply won't regret getting a butter churner, and enjoying
fresh home made butter. You can also make churned butter from
powdered milk. The hand-cranking action of your own butter churn
is something your family will truly appreciate. The little ones
especially like to help with this chore. Let them!

You don't have to own a cow to get cream!


Option #4: Consider ghee.
Eat good fat! Ghee is clarified butter, favored by the people of
India. Ghee is clarified butter. The solids are removed from the
butter, eliminating LDLs, or "bad" cholesterol. Best of all, clarified
butter is ideal for cooking at higher temperatures than non-
clarified butter. Clarified butter has a long-term shelf-life. Use it
in any type of cooking, baking, frying, or basting, or popcorn.

Ancient Organics Ghee, pictured right, is a premium cooking oil
celebrated for its taste, nutritional benefits, and medicinal
qualities. Ghee is the complete distillation of butter- the end
result of a long, slow, careful clarification process that removes
all the moisture, lactose and casein, making it completely shelf
stable and a perfect choice for people who are lactose intolerant.

The difference between Ghee and clarified butter lies in flavor and
shelf stability: Ghee is superior on both counts Ayurveda
recognizes ghee as an essential part of a balanced diet and is
considered to be the very best oil one can eat. For centuries,
ghee has been considered a digestive and elimination aid. Ghee
promotes energy, sexual vitality, skin and eye health, and is also
a lubricant for the joints and for alkalizing the blood. Comprised
of full spectrum short-, medium-, and long-chain fatty acids, Ghee
contains Omega 3 and Omega 9 essential fatty acids along with
vitamins A, D, E and K.

Substitute Ghee for olive oil, butter or vegetable oil in or on
anything from soups, potatoes, rice and vegetables, with eggs,
pancakes, oatmeal, smoothies or popcorn.

Option #6: Use Butter Substitutes.
Butter is better than margarine ~ it tastes better and it's natural
and healthy. Butter is loaded with Vitamin A and is an essential
in your prepper's kitchen. Never substitute butter with margarine
in your cooking if you want to stay healthy in crisis (margarine is
bad for your heart).

Below you'll find some acceptable butter substitutes...

  • Cooked Beans. Say what?! How can cooked beans be a
    substitute for butter? According to Food Storage for Self-
    Sufficiency and Survival: The Essential Guide for Family
    Preparedness by Angela Paskett, you can cook beans and
    mash them into a paste to be a substitute for butter in
    recipes.

  • Coconut oil. Forget what you thought you knew about
    coconut oil. Coconut oil is a gift from nature and is indeed
    healthy, despite what you may have read or heard! Loaded
    with natural antibacterial properties, coconut oil is a unique
    fat you can add to your diet. Read more about coconut oil for
    preppers.

Canning butter at home isn't an option.
Yes, you can "can" butter, and you can dehydrate butter, but
should you? The answer is no! The simple reason is
botulism. So
don't believe the church lady who tells you she cans her own
butter. She's playing roulette.

Canning butter at home is unsafe and why should you when there
are so many other butter storage options, including commercially
canned butter, butter powder and more. You can also safely make
butter at home with your food storage.

Want to risk botulism (and pressure can your own butter)?
Warning:
we don't recommend canning your own butter, but here
is the article that gives a recipe for
pressure canning your own
butter. It was the inspiration to the article. Please do not make
your own butter. Why would you when you have so many other
options.

A few other things to note about canning butter:

  • Storing butter in mason jars, not true "canning." If you
    start with butter and melt it in another vessel, this is just
    storage. You're "bottling" it and not really canning. Canning
    butter in the true sense, is  by processes of boiling water or
    pressure canning applied to filled jars. True canning will
    destroy the acid enough to prevent growth of spores
    Clostridium botulinum are deadly.

How to make your own canned butter? Don't. Still not convinced?
Get savvy on canned butter before you make your own.

How to store butter without refrigeration.
The same concept of a zeer pot is used for a French method of
preserving butter without refrigeration using a butter crock.
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Modeled after the original French design, the butter crock above, is
made from durable glazed stoneware or dolomite clays. Available in
a wide array of colors, the crock can match existing dinnerware or
stand on its own to add a touch of color to the table. You'll find the
delicate flavor and freshness of butter will be protected with the
airtight seal of water at the base of the crock. It safely keepsbutter
fresh and spreadable without refrigeration, odors, or spoilage. It
also keeps butter at the perfect "spreading" consistency by
reflecting outside heat while insulating and cooling the butter.

To use, firmly pack one stick of softened butter into the bell-
shaped lid, pour cold water into the base of the crock, and place
the lid upside down back into the base of the crock. Store the crock
away from heat or sunlight, and change the water in the base every
two to three days. Cleaning is easy since the crock is dishwasher
safe.

Here's everything you need to know about how to dehydrate butter
and where to get canned butter and butter powder...

How do you make butter powder?

Can butter be canned?

  • How to can our own butter: Here's how to can your own
    butter: don't do it.

Please note: butter can not be safely home canned! Instead, stock
butter powder for use in baking, candy, soups, gravies and sauces,
entree mixes! Also, know that canned butter exists.

Eight reasons why you don't want to can
butter yourself
Canning butter is a topic that comes up often in prepper circles,
and yet safety rarely gets a hint of mention. There is no reason for
preppers to risk dangers of botulism in canning their own butter
when there are so many other options, including freezing butter,
storing powdered butter, and making your own butter.

It's important to know that it is not safe to can butter! Don't
even try to pressure can butter. Commercially canned butter is safe,
but home canning techniques are too risky. Why risk botulism when
you have so many other options? There simply is no need to take a
risk, when there are many alternatives available.

Stock up on butter. Just don't can it yourself. An important fat for
your food storage in preparedness,
Butter is #8 on the list of 37
foods to stockpile before crisis.

Jars of canned butter are appealing to many do-it-yourself
preppers, but there are many reasons why you won't want to can
your own butter.

  • You're risking Botulism. Think you're being thrifty to can your
    own butter? Well you could be dead wrong! Growth spores of
    Clostridium botulinum are what you risk in canning your own
    butter.

  • It's a costly and not thrifty endeavor. When you factor your
    time, along with the costs of the canning jars, you'll find it
    much more economical to buy commercially canned butter, or
    ghee.

  • It's time-consuming. The prepper TO DO list  is a long one.
    Your time is valuable and canning butter takes time. There's
    melting, simmering, heating and sterilizing, continued heating
    and stirring, then waiting for proper cool times. When you add
    up your time, you'll be in the hole.

  • You'll break jars. Manufacturers don't recommend you use dry
    heat for canning jars the way many "recipes" for home canned
    butter suggest. The process makes jars more susceptible to
    breakage.

  • The doubts will set in. Even if you've consulted many
    resources and double checked yourself every step of the way,
    the doubts will start to set in. Did you do everything properly?
    Will I make my family sick?

  • You're faking it. News flash: melting butter that's on sale and
    repacking it into a jar is not "canning" in the true sense of the
    word!

  • It won't work well in recipes. When you melt and re-harden
    butter, your recipes  may not respond as well freshly packed
    commercial butter.

  • You have so many other options. Below you'll find six
    options for canning butter (so you don't get sick).

On the
butter canning controversy, Clemson University says, "Just
say no to home canning dairy products."

Happy endings...
Butter is actually a low-acid food. While you may think it thrifty to
can your own butter, you could be dead wrong!

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Method to store butter without refrigeration
A practical and beautiful solution for storing and serving butter,
the Butter Bell Crock keeps butter soft, delicious, and spreadable
for up to 30 days without refrigeration...

1. Pour approximately 1/3 cup very cold water into the base of
the crock.
2. Pack ½ cup (1 stick) softened butter into the bell-shaped lid.
3. Replace lid into the bottom of the crock. Water creates an
airtight seal.

Here's how a butter crock works:
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