How to Can Butter – Part 1
Katzcradul demonstrates her method of canning butter. The video is in 2 parts. The canned butter should be stored in as cool a place as possible, away from s…
25 Responses to How to Can Butter – Part 1
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Katzcradul demonstrates her method of canning butter. The video is in 2 parts. The canned butter should be stored in as cool a place as possible, away from s…
you were so right, the jars need to be boiled. I saw crusty micro bits when
I washed and scrubbed them before doing a dry sterilize in the oven.
Shade Harbour
August 23, 2014 at 9:38 pm
why can butter. what the different freeze when you buy it and freeze it
Renee Lee
August 23, 2014 at 10:36 pm
Can anyone give me info on how to find Katzcradul on her current site she
is posting to?
Susie Q
August 23, 2014 at 11:30 pm
What is the butter supposed to taste like? I made some and it turned out
beautiful but it has a different taste than fresh butter.
Marian Ashton
August 23, 2014 at 11:47 pm
I have tried to pressure can butter twice and both times the butter is
brown and burnt when I remove it from the canner. I live slightly above
4,000 ft. and am using 15 lbs of pressure. Please let me know what I may
be doing wrong.
9095Steve
August 24, 2014 at 12:34 am
i had a question about the funnel..i see it used in almost all canning
youtube videos..and i am very new to canning…is there a need to sterilize
it somehow? as one has to make sure all other things touching or going into
the jar itself and the hands used etc all have to be void of all
bacteria..if the funnel is plastic…do i boil it too? or is it fine as
is… just curious to cover all bases..thank you..=)
Gwyddian Johnston
August 24, 2014 at 12:44 am
There is no need for that language ma! I’m trying to look out for you! Real
butter is not healthy for you! There are other less expensive and healthier
alternatives. God bless you and thanks for the videos!
Knowledge3.1415
August 24, 2014 at 1:22 am
Don’t want to sound rude Katz, but why can butter? It seems to be an awful
lot of hard-work for the same product – nothing added – nothing taken away.
Perhaps freezing could be a lot simpler. Butter prices fluctuate very
little and is freshly available in most places. I can understand canning
seasonal fruit or vegetables but butter? Would appreciate your reply ;-)
Gazgandalf
August 24, 2014 at 1:40 am
I’m wondering if pork lard can be canned like butter?
Linda Finlayson
August 24, 2014 at 1:41 am
I don’t like that grainy feel of the salted butter…but the taste is fine
Julieaism
August 24, 2014 at 1:56 am
Why won’t a water bath work?
DL W
August 24, 2014 at 2:55 am
Ha! GREAT tip about opening the box of canning jars !!! How would have
thought ? Awesome tip !
michael maxamilon
August 24, 2014 at 3:07 am
She should not b eating butter!
Knowledge3.1415
August 24, 2014 at 3:22 am
I tried to can butter for the first time today following your video but
must have done something wrong. Everything looked good going into the
pressure canner but when I took it out after processing, it had large
clumps on the bottom and some jars had black particles along with the
clumps. Any idea what I did wrong? I want to try again but want to do it
right!
S.C.Prepper Ann
August 24, 2014 at 3:47 am
Is it okay to put the sterilized lids and rings into the oven along with
the jars?
Thanks.
Bizzie Bee60
August 24, 2014 at 4:44 am
Can I do this with unsalted butter. Instead of both
annette rumley
August 24, 2014 at 5:17 am
Katzcradul, I don’t know what elevation you live at but I live at about
4000 feet. Would I need to increase pressure to 15 lbs? Love your
videos–very informative and helpful. Thank you.
Ray White
August 24, 2014 at 5:51 am
I love your videos, so far we have only done strawberry jam last summer,
but this year Im getting a pressure canner, will be canning everything I
can get my hands on, and will be looking to you for guidance via your
videos! Thanks for taking the time to make them for us.
LeAnn Lewis
August 24, 2014 at 6:28 am
SO glad you tired this. Thanks for watching and commenting.
katzcradul
August 24, 2014 at 6:39 am
I’ve discussed this many times on my videos. I seldom keep home canned food
more than 4 year and try to rotate through all of it every 2 years.
However, I’ve eaten home canned food that’s more than 10 years old. As long
as the seal is intact, it smells good, doesn’t spew when opened, etc., it
should be safe to eat.
katzcradul
August 24, 2014 at 7:23 am
Mine never turn solid during the summer, unless I refrigerate them. If they
sealed, they should be alright. If in doubt, throw them in the fridge and
use them instead of storing them.
katzcradul
August 24, 2014 at 7:49 am
No, the butter flavor makes not difference. Be sure to check out
HorticultureandHomes video on canning shortening….a great idea.
katzcradul
August 24, 2014 at 8:37 am
since you double stacked your butter, what level of water did you use? Just
up to the rim of the first stack? Thanks.
michelle turner
August 24, 2014 at 9:26 am
You are too kind, but you comment made my day. Thank you very much for your
nice comments.
katzcradul
August 24, 2014 at 10:04 am
Great video’s Kat! I did it this way the second time I canned butter w/o
skimming the salt from the top. Came out nice but the way I did it last
night seems to of worked better. I washed the jars, baked the jars in the
oven at 225* for 20 min, then added the butter, let them separate and then
continued at 225* for another 20 min. These were new jars so I just skipped
the water sterilization this time. If I was using old jars I would of done
that as well. It was also home made butter.
Chris Schmidtkunz
August 24, 2014 at 10:46 am