How I can Butter for the Pantry

hey everyone this is Jenny from homestead corner and today we're canning up some butter this is right off the shelf what you're gonna get some nice delicious butter so let's go ahead and get started [Music] [Applause] [Music] [Applause] [Music] all right so today we are canning up some butter to get into the pantry so we have it stocked on our shelves and you can freeze butter and it freezes very well but it takes up a lot of space in the freezer and we have very limited freezer space so we are canning our butter and I must start this off by telling you this is not something the USDA recommends or they don't condone this practice in any way but this is what I do for my family to help us get through when when we can find butter on a good deal I try to stock up on it I can can it put it in the pantry I know we've got it on hand and this works really well for us so to get started all we're going to do is I'm gonna turn my oven on 225 degrees and I'm gonna put my jar in a pan and we're gonna flip them all over we walk we don't want any water in these jars so instead of boiling them and start to sterilize them I'm just gonna pop them in the oven because they're still a little wet from cleaning them and this way they will be completely dry we don't want the water in there with the butter so that can cause problems you want to make sure your jars are super dry so we're just gonna sterilize them in the oven and I am using these eight ounce wide miles per jars I really like this style because it's straight sided and it's easy to get the butter out and you know just use this for a butter dish so and I like the 8 ounce size that way I can take out what I need it holds you know just a cup 2 sticks easy to measure out when you're cooking with it or anything awesome so we're just gonna get those in there and the ball also makes a widemouth 8 ounce jar but this one it's kind of hard to get the stuff out of these corners so I like to you I like this jar a little bit better I have candid in here but honestly it gets stuck in there it's hard to get out and unless you have a bendy knife I guess that would make it easier but any straight sided jar jelly jars the regular 8 ounce regular mouth also work well for this but I like these squat jars so that's what I'm using today and we're gonna pop these in the oven at 225 degrees while we're getting everything else ready you want them in there for at least 15 minutes probably going to be you know 20 to a half an hour before we're ready to put anything in them so let's get them in the oven okay so next I'm gonna put my lids in a pan with some water and we're just gonna pop these in the oven also that way they're all hot I want everything hot when I get done when I put my butter into the glass jars so I just want everything hot we're just gonna spread these lids out and you wanna make sure you have enough wicks for all your jars and then we're just gonna cover these with water just to keep those seals moist and then we're gonna pop them right in the oven just push him down make sure everything's well we're just gonna pop these right in the oven underneath and they will be nice and warm when the jars are okay so the next thing I'm gonna do is I'm going to put my butter in this stockpot and today I'm doing 6 pounds which is gonna give me 12 jars and 4 8 ounce jar you're gonna get two sticks about two sticks per jar and so you can figure out how many jars you need to get ready and we're just going to open each one of these up I'm using salted butter because that's what I like to cook with and but you can use the unsalted you can use any kind of butter and wha for this really I use a couple different kinds and this I just thought on sale so I figured it was a really good price I thought I'd better put this up so I have some extra because you know nowadays who knows what's gonna happen today one thing is limited at the store and tomorrow it's something else so you don't know okay so we've got all six pounds of butter in here you can see it's heaping full but you could stack it better and make it fit better but I just dumped it in and I'm gonna turn my burner on a medium-high and I just want to get this melted and I want to get it really hot but I do not want to boil this okay so once I've got this all melted and I can't feel any lumps in here I am gonna turn the heat off I want this super hot but I don't want this to boil okay so our jars are nice and hot and they're nice and dry and they're all sterilized so I'm gonna start putting my butter in here and I just I'm gonna give this butter a good stir you can see it starts to separate a little bit you just want to give it a good stir each time before you start before you put it in the jar that way all the solids and liquids are all mixed together we're just gonna fill these up just like you would any jar I'm gonna leave about 1 inch headspace there we go huh sprayed about one inch at space how those jars are not everything is so hot I like to make sure everything is super super hot for this because I don't can it for a long time and if you look around doing research then you'll see that lots of people do this in lots of different ways everybody does it different and it's what they're comfortable with so I'm gonna move this funnel and I'm gonna take a paper towel and I'm going to use I like to use white vinegar if I have any meats or anything that fats in it milk butter any kind of meats or anything if it's got any fats you jump you definitely want to make sure you get this rim super clean so you get a really good seal and then my lids are boiling hot in here and I'm gonna take these and I'm going to shake as much water offsets as I can I don't want I don't want too much water in there I'm just gonna put my mids right on and then rings and I mean that's just finger tight like anything else you don't want to overdo it because these lids can buckle if it's too much so we're gonna take this and we're gonna put these in the canner I've got it heating up so it's nice and hot and you can see the butter in there you're going to put these right in the canner and I'm going to do two jars at a time just to make sure everything is staying super hot [Music] [Applause] [Music] okay so we got all our jars loaded in I decided to melt down two more pounds just to fill up the can or more and make use of my space and I am going to add my lid okay so we're just gonna add our lid and we're gonna get this baby crackin I've got my temperature turned up on high we want to bring this up to get the steam and make sure this is aligned right okay there we go so we're gonna get this lid lock down and then once we start getting a steady stream of steam out of our vent pipe for ten minutes then I'm going to put my pressure on my tenth house of pressure and we can get this baby up to pressure so I'll burn you back okay so we have a steady stream of steam coming out of here we've had for about ten minutes so we're gonna put our weight on and we're going to bring this up to pressure my elevation is only about seven hundred feet so we only use ten pounds here and that's it we're gonna bring it up to ten pounds of pressure right about here and I'll bring you back they are SuperDuper hot you can see they're bubbling and you just want to let these sit for a little bit until you can get a hold of them and handle them a little bit and then I just tighten down these rings if you don't tighten them down they can these these rings get kind of loose so I just tighten them down as soon as I can handle them and then once I can handle them I'm gonna start shape so these are still quite warm but you can see the fats are separating from the solids and you want to shake these about every 10 minutes until they can't shake anymore and that is just going to mix everything together so when it hardens it's all going to be a consistent color if you don't shake them and you let them just get cold and get solidify they are just going to be two different colors and you can mix it back together but this is I like it so it's just all ready to use and I don't have to mess with it so every 10 minutes or so when you're walking by just I just take them and and shake them up give them a good shake in you want to make sure you torque down these covers first because they can start leaking if you don't just give them a nice good shake so I should get closer you notice it takes a lot longer for these to separate out the fats from the solids as you get closer to being done shaking on this one is just about done it's starting to harden we are not shaking this one anymore so we just want to make sure we give these a good shake and you can see this one did really well and it's all the same color from top to bottom so that one's nice and mixed in and it's not shaken anymore this one is just about there you can see when you shake it it makes us so good okay so once it has gotten solid again you're done I just like to leave these to rest for a while I'll take my rings off and wash these up really good label them and get them into the pantry but that's it it's it's really not hard the most difficult thing about butter is you have to keep shaking it and I think they've all sealed and they are good so they're ready to go and you can't see the fats and you can see that the solids are mixed in really good and that's the key to it is to just keep shaking until it don't shake no more that's it if you liked this video give us a thumbs up subscribe we'll see you in the next video bye

Channel: Homestead Corner

Views: 23,668

Rating: 4.9490447 out of 5

Keywords: Homestead, Corner, Homesteading, Homsteader, Maine, food storage, home canning, canning butter, food pantry, save money, prepper, how to can butter, pressure canning, All American Canner

Id: 1-4iEP_YZEY

Length: 14min 46sec (886 seconds)

Published: Sun May 10 2020