WARNING: This is currently NOT recommended by the USDA or the County Extension Offices. You do this at your own risk. I have heard of it done several times over the last few years and wanted to try this. I am posting this as a learning opportunity and option for those who want to be more self-reliant. I am always looking for ways to learn from how things were done in the old days, before electricity and modern Super Markets.
These are videos posted to Youtube by blogger Katzcradul. I liked her video turoral the best. I am JUST now learning how to do this. There are several different bloggers and Youtubers out there who have canned butter. You may want to study up on turning your butter into Ghee which is safe for long term, non-refrigerated storage. Ghee is used all over India and has been in use for thousands of years. After watching their videos and from what I have read I am giving it a try by keeping some things in mind.
1) Everything must be sterilized and as fresh as possible.
2) I added some salt to my butter to help with preservation.
3) I am only going to PRESSURE can my butter. I am treating it just like I would any meat.
4) I melted and then simmered the butter in a large pot on the stove for about 45 minutes to reduce a bunch of the water in it.
5) As the butter simmered, I skimmed off most of the foam as per the videos above. It helps with the appearance of the final product.
6) I will still store it in as cool a location as possible and will not eat it if the lids ever come unsealed.
If you are not a canner, or will not take on this adventure you have other options.
Option #1--buy butter powder in a #10 can.
Option #2--buy commercially canned Red Feather Butter in a small tin can.
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