Canning butter involves heating containers, melting butter, and shaking it until it hardens. While some regulatory bodies consider it dangerous, proponents argue it’s safe. Salted butter is recommended, and containers must be sterilized before use. Canned butter can last for several years.
Although the butter canning process is becoming more popular in 2011, there are government agencies that consider it dangerous. When canning butter, the chosen containers need to be heated while the butter to be preserved is melted. The melted butter should be carefully placed in the containers and shaken several times until the butter becomes hard in the refrigerator. It’s hard to say specifically how long canned butter can safely last, although several years appear to be safe.
It is possible butter, a number of regulatory bodies do not approve of the practice. For example, the American Food and Drug Administration (FDA) considers canning dairy products to be dangerous. However, proponents of the butter canning process question why it’s acceptable to buy canned butter from stores if it’s such a risk.
As far as butter canning goes, there seems to be little difference in results whether you use expensive or cheaper brands. Salted butter is recommended while margarine is not. Once suitable containers are found, they should be sterilized by heating in an oven at a temperature of at least 482 degrees Fahrenheit (250 degrees Celsius) for 15 to 20 minutes. It should be noted that one pound of butter (454 grams) will require a container over 454 grams because butter is denser than water. In fact, 454 grams of butter will need a container of approximately 523 milliliters (ml) because 1 gram of melted butter equals approximately 1,152 ml.
The butter should be melted in a pot on a stove while the containers are heated. While the butter is melting, it must be carefully watched and stirred, otherwise it will burn and stick to the bottom of the pan. The lids of the containers should be placed in hot water for a few minutes as a means of sterilization.
The containers can be taken out of the oven after the allotted time, and melted butter should be poured into them with a funnel. Since the butter will need to be churned, leave 0.8 inch (2cm) of space between the butter and the top of the container. The tops of the containers should be cleaned before taking the lids out of the water, still hot, and placing them on the containers.
These lids should be tightened and allowed to cool as they seal the container during the cooling process. When the containers are cool enough to handle, they can be shaken to ensure that the texture of the butter in the jar stays the same from top to bottom. Once the process is complete, the containers can be placed in the refrigerator to cool but need to be shaken occasionally as the butter becomes firmer.
The containers must be shaken until the butter becomes hard. Canned butter allows it to remain edible for at least three years, and possibly much longer. Those who store butter this way claim it is safe, healthy, and delicious.
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