important information on canning and preserving butter

All About Butter preservation
Important information on making and preserving butter

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.

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!

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.

Butter is number eight on our list of food to stockpile and there
are also eight reasons not to home can butter:

Eight reasons why you don't want to can
butter yourself
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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?
  6. 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!
  7. 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.
  8. 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."

Six alternatives to canning your own butter
Now that you've considered the ten reasons not to can your own
butter, you can see the plentiful options you have.

Option #1: Freeze your butter.
Freezing is an excellent method of preservation for butter. Buy it
on sale and freeze for when you need it. 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.

Option #2: Order commercially produced and safe
canned butter
.
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:
  • Augason Farms butter powder, pictured immediate right
  • Emergency Essentials butter powder, pictured t op
  • Harmony House
  • Honeyville Farms
  • Hoosier Hill preimium butter powder is an excellent everyday
    brand of butter powder

Be sure also to try cheddar cheese powder!














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 #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!


Butter Substitutes:
Never substitute butter with margarine in your cooking if you
want to stay healthy. 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.

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.








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:













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.

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!
Learn about the
risks of botulism.

Related articles...

You also may be happy to read these articles....

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canning butter and butter alternatives for preppers was archived by the waybackmachine.org
and first saved on Sept. 17, 2015. DO NOT COPY. (Linking is okay.
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