T E T : E E B S a 5 R 7 P M 1 a 1 1 M 9 ·

I am a feisty old Pa. Dutch lady who is enjoying retirement. I have 3 Grandchildren who keep me young; I think. I am also an avid reader & graphic designer. One of my greatest joys is a 10-year-old Grandson who loves to garden with Grandma. He plants Zucchini, harvests it, & even makes the Zucchini Bread.

'Canned' or 'Jarred' Butter!!

Before I go on I want to post a portion of what I've written in my 'about' section... "I'm not an expert, but I am a wife, a mother, a grandmother, and a great-grandmother who likes to cook and bake and store up for my family! I'll be sharing some favorite recipes. I will also be sharing canning recipes - methods - and pictures. Some of the canning recipes I share may not be FDA approved or found in the Ball book, I've chosen to can these things after much research, but please be aware that you will be canning them at your own risk. I will let you know when one of the recipes I share is in this category!" Now that you've had a chance to read my disclaimer... This is one of those projects that isn't approved by the FDA. Before I go on I want to post a portion of what I've written in my 'about' section... "I'm not an expert, but I am a wife, a mother, a grandmother, and a great-grandmother who likes to cook and bake and store up for my family! I'll be sharing some favorite recipes. I will also be sharing canning recipes - methods - and pictures. Some of the canning recipes I share may not be FDA approved or found in the Ball book, I've chosen to can these things after much research, but please be aware that you will be canning them at your own risk. I will let you know when one of the recipes I share is in this category!" Now that you've had a chance to read my disclaimer... This is one of those projects that isn't approved by the FDA.

I've done a lot of research about 'canning' butter and this is what I did. I'm not giving you a tutorial because it's not approved by the FDA, I'm simply taking you on my journey.

I unwrapped 5 pounds of butter, put it in a pot and began to melt it at medium low heat, I stirred very regularly to prevent sticking or browning, meanwhile I had my clean jars on a cookie sheet in the oven at 225 degrees to keep them hot and clean - you never want to put hot food in cold jars or cold food in hot jars! I also had my lids in a small pot simmering on a low heat. When the butter was all melted I took my jars out of the oven - I had hot pads on the counter and set the whole cookie sheet of jars there so it would be easier for me to deal with. I filled the jars with my melted butter (using a funnel), wiped the rims of the jars to make sure there was no residue there, put on the hot lid and the band - tightening it as tight as it was comfortable for me to tighten it. Now starts the intensive part... shake the jars.... set them down... wait a few minutes... shake them all again. This shaking process goes on until the butter is blended and begins to set. I even put my jars in the fridge for about 15 minutes - and I still shook them while they were in there. I'm very pleased with the end result!! Beautiful butter that is shelf stable. I did not water bath or pressure can this butter. The lids sealed as the jars cooled. I've talked to people who've done this and had the butter on their shelves for several years and when they opened the jars the butter was as good as the day they canned it. I unwrapped 5 pounds of butter, put it in a pot and began to melt it at medium low heat, I stirred very regularly to prevent sticking or browning, meanwhile I had my clean jars on a cookie sheet in the oven at 225 degrees to keep them hot and clean - you never want to put hot food in cold jars or cold food in hot jars! I also had my lids in a small pot simmering on a low heat. When the butter was all melted I took my jars out of the oven - I had hot pads on the counter and set the whole cookie sheet of jars there so it would be easier for me to deal with. I filled the jars with my melted butter (using a funnel), wiped the rims of the jars to make sure there was no residue there, put on the hot lid and the band - tightening it as tight as it was comfortable for me to tighten it. Now starts the intensive part... shake the jars.... set them down... wait a few minutes... shake them all again. This shaking process goes on until the butter is blended and begins to set. I even put my jars in the fridge for about 15 minutes - and I still shook them while they were in there. I'm very pleased with the end result!! Beautiful butter that is shelf stable. I did not water bath or pressure can this butter. The lids sealed as the jars cooled. I've talked to people who've done this and had the butter on their shelves for several years and when they opened the jars the butter was as good as the day they canned it.

If you do not agree with putting up butter like this that is your right, but please do not chastise or correct me for what I'm doing. I've been very clear that this is not an FDA approved method and any one doing it does it at their own risk. I choose to take that risk, what others do is up to them.

Doing this assures me that whatever comes - storms, power loss, loss of income, societal collapse, etc... my family will have the things they like to eat and cook with.

#HappySandysKitchen #butter #canningbutter #notFDAapproved #yourkitchenyourrules #mykitchenmyrules #enjoy See less

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