How I Can Butter - 5 Year Shelf Life!!!

Welcome everyone we're going to the heart of Homestead and today we're canning

butter

so always grab your cameras grab your family supplies with your

butter

grab your jars and let's get this right so before we get into the video go. Go ahead and like the video, don't forget to subscribe and follow us on our journey into agriculture. Okay, we have a lot to share with you all this season, so make sure you stick around, so press on. notification bell so you don't miss a single video that we will be uploading to our channel right now supplies grab your canning stuff I have my dry lip there my little magnet my funnel I have my lids simmering here in this pot here Still I cook my tapas on low heat, I don't care what the balls say and I have my jar in my oven.

I have my bands hanging on my oven door and my oven is set to 225 35 degrees, something like that just to keep the jar as warm as possible. because we're going to be canned in a little bit hot, but okay, let's go ahead and get some butter for them. Let me show you what butter I'm using. Okay, I'm using great value brand name butter. I like to use this brand of butter because it just seems to work best for me. I tried canning the expensive butter lol. I would try it to can that butter and it didn't work, it wasn't good, I mean, it was like I don't know.

It just didn't work, you know? So I said, you know what I'm going to go back to the tried and true, what I've been Canon and that's this great value butter, now you can salt or unsalt or you can do whatever you want. I do this by simply washing an equal amount of each mm-hmm. I'm making six pounds of salt with six pounds of unsalted and the reason is that sometimes salt can get so intense once you put it in the pan that you don't want it to. be too salty and can sometimes be a little grainy if you only have the right salted butter.

I mean, it's still good, don't get me wrong, it's still good, but I like it when I mix the unsalted mm-hmm with the salty one. It gives it a perfect balance, I love it and I already have my last bottle left, but what is the date of this June 8th? It was only salted on June 8, 2015, so this butter is barely five

year

s old and the last one. and I'll probably open it, let me see, oh no, I may not need to open it for another week, you know, but I'm canning more now and you'll see how beautiful it is.

You know, it's beautiful. He's five

year

s old and he still looks as beautiful as the day I made candy, so I'm going to put that aside and move on so we can get started on our agreement, now that we have the hardest part of this process. By the way, okay, as you can see, I have a pretty big pot right here. I bought it at Walmart. It was not an expensive pot, so I bought my pot here. I'm not going to turn it on. I'm going to go ahead and open up all my butter and put it here, okay, almost put it there, let me interrupt the scheduled program to inform you that there is no approved canning recipe for butter on any of the federal government canning sites. or what about national canning, something or other, there are no approved recipes for canning butter, okay, I just want you to know that you won't find it in the ball book canning guide, you won't find it in these candy recipe books , it's okay, however, people have been canning butter for decades and you can go to the supermarket and buy canned butter, yes you can, so if you can, know that you are doing it at your own risk, okay, but no. you worry. because it's easy and I scanned it for years and have never had any problems.

Well, now let's go back to our usual schedule. I already have a lot of butter in the pot and I still have a lot left on the counter, but what am I going to do? I'm going to go ahead and turn the heat to medium-low. I'm actually going to put it on low heat because I want the butter to start melting without burning it and I have my very long wooden spoon here to You'll be able to stir this constantly until the butter is melted enough to add the remaining butter. Now, this will be a long process because the butter has to melt slowly.

Okay, you can't print this, but you're going to burn the butter on who. it wants to burn, but make sure you have this baby at very low and low levels, bring this butter here, it's already starting to melt, so bring this butter here and let this baby do what it needs to do, okay? everyone sees how the butter is starting to melt now everything is starting to melt and I'm just giving it a whirl oh my god I don't have to clean up the dead butter splatters I'm just giving it a whirl and that's just to keep it from melting stick, moving it around, but like I said, my heat is on the lowest setting that will work because I want to be absolutely sure that my butter doesn't stick and as you can see it's melting nicely, but I'm I'm going to stir this and let it keep stirring.

I'm going to let it continue to melt and I'm just going to turn it from time to time so the butter doesn't burn on the bottom and while it's doing that, I'm going to go. Go ahead and start opening up the rest of my butter so I can add it to this pot because it's actually melting at a pretty good rate, just give it a spin so we don't burn, twist so it doesn't burn while this. melting there are two ways you can can your butter okay now some people and I'm going to show you the different places you can stop when it comes to canning and butter but I always go one step further because I like it. to be absolutely sure that the butter is going to be safe for us, okay, so when this melts and starts to simmer a little bit, not boil, not boil hard, but simmer, then it will be sufficiently hot enough to start putting it on. in hot jars, okay, so you can can this butter in a pressure canner or you don't have to can it at all.

The difference is that if I press the barrel, I know it will be fine on my rack for five yards or so. before I was so rudely interrupted I forgot where I was, but what I'm going to do is show you both methods as I get to that step, okay, because I don't want to confuse anyone, so I'll just let you know ahead of time if you don't want to can your butter. , you won't need your pressure canner, you won't need a water bath canner, you won't need a canner at all, okay, but if you want to can it, then you need to get out your pressure canner, okay, but I'll show you those steps once Let's get to those steps.

Okay, everyone stay, okay, my butter is about to melt. I still have a couple of humps and chunks here, but it's still there. melting, so what I'm going to do now is go ahead and turn the heat up to medium because I need this baby now and start simmering a little bit. Well, I needed to warm up because we're about to put this in a hot place. canning jars, so this butter should be hot just before it boils hard or boiling, it should simmer: okay, just before the fetus, stir a little, this is getting hot, this is getting hot everyone , that's exactly what we wanted.

Continue to heat, but we want to come back and stir it from time to time, okay, stirring it, starting to get that foam on top, which is okay. If you want, you can remove that foam. I usually skim the foam off the butter and it's just about to simmer. Now you can wait for this butter to reach a point where it starts to boil and the surface of the foam will break. In fact, it's going to get the foam out of the way now because we're getting really close to being ready to shake. I have the water heating up in my pressure cooker.

I lowered the heat for that because I need the water in the bottom of the pot to be hot, so when I put the hot jars in everything will be nice and hot. Now I'm grabbing a spoon and a bowl and grabbing that phone from above, okay? I'm not going to throw this away hmm, whether you know it or not, once this calms down you'll add this just a little bit, put in a little depression, look at some oatmeal you still have, but again, that's great if They want to leave the foam. you can, it won't hurt your butter, but I think City for me is a better product if I skim the foam off the top and as you can see it's starting to simmer so now we're at that boiling point.

I was talking to you about it's not a boil, it's just a little live boil, okay and it's breaking the surface of this foam, which is what I was talking to you about before, it's starting to break the surface of the phone and that's how you know this. It's ready to be put into jars, okay and here we go. I'm still trying to grab the phone, okay, stir, turn off the heat because this is ready to go in jars, turn off the heat when it gets to that point and I. I'm going to stop right there with the phone, so I have to get this baby into some jars, look at all that, yeah, um, we don't want to, okay, my hot jars are out of the oven, my lids are back here boiling at slow fire.

I'm going to give this more shake it looks good, I don't need that phone anymore, the water in my canner is nice and hot, now we can start shaking this baby too much, okay, everyone wants to put my funnel in my first jar, we're done out. ladle, you're going to need vinegar for this, okay, because you have to clean the edges of these jars with vinegar, it's like doing it with me, you have to use vinegar to make sure the edges are nice and clean, let's go ahead and get this jar. I'm going to leave about an inch of headspace in these jars and then I move on to the next one and once you're filling the jars every once in a while, when you put the ladle back in the pot, make sure you stir it, okay?

The solids in the butter will separate, so you will see that in the jar they will separate, but if you just stir it, you will be able to make sure everything is nice and mixed inside the pot before you put it in the jar. I'm almost done with my last jars here and I have very little left in my heart. Yes, live. I'm going to put it in a bowl and put it in the refrigerator so I have 13 pints of butter here and now. I'm going to go ahead and take my vinegar on my paper towel.

I have to snuggle these babies and take them off, okay, because we don't want grease around what's hot around the edges of these jars, okay, okay, all my rims are clean. I'm going to take this extra vinegar and pour it into my canner. I'm going to grab my lids that have been simmering in this water here, yeah, still nice and hot, and I'm going to lid each one. each one of these is fine, almost done another thing I wanted to add on top of this butter, if you are going to press this butter then you can easily make a delicious garlic butter, all you would have to do is drop in maybe like 1/ 4 of a teaspoon minced garlic minced garlic fresh garlic about 1/4 teaspoon or however much you want, leave it here and then you'll have some garlic butter.

Now I'm going to go ahead and put my bands on this. my handy dandy band holder put them in the canner look at that and they are beautiful now you see the solace at the bottom let's talk about that so since I have 13 jars I need to add another rep on top. from my canner to the top of the jar, something, take the rest of my jars, yeah, I'm going to put the rest in the canner, just sit them right on top, okay, now, if you didn't want to can your butter, you could stop at this point here and all you would have to do is constantly stir the butter like this to keep the solids mixed and then put it back on the counter and then you'll want to come back in about 20 minutes or so because the solids will start to solidify a little bit and then you'll want to shake it again and then set it back on the counter until the jar is completely cool and then you'll continue to mix them like this just to make sure. that your butter looks like this so that the sadhus mix with the butter and don't stay at the bottom, okay, okay, so the camera cut me off, but I think I said I won't stop at this point.

I put mine in the pressure canner and I'm going to can this like I'm canning meat because it's a fat and it has protein so I'm going to can this like I'm canning meat from Canada so this is a pint size jar . and if I were cannon chicken, I'll be a joke-sized jar cannon at 75 minutes and from my altitude that would be ten pounds of pressure, but I'm getting ready to drop this into the pressure canner, turn up the heat. Longo is my leader, so again. this is going to press your can for me 490 Sorry for 75 minutes okay hello it's 75 minutes when you can and meet 75 minutes in my book yeah so I'm going to let this go ahead and process now some people even water .

The bath can last about 15 minutes or so, I think it is, but hmm again, I don't want to ever have to wonder when I open this butter. I know this butter is safe for my family to eat because I know I put it. I put it under pressure beforeput it on my

shelf

and the other thing is if you can't do it and you just do it with that method that I just showed you in the picture, everything solidifies, the jars will seal if you don't do it. You can because it's hot, so the jars will seal the difference is that if you can't, it will last you from six months to maybe a year.

I think some people have kept it like this for two years, but it has fat in it and if it's not under pressure, it can go rancid, that's fine, but if you put it under pressure, I know this will last me a minimum of five years. I'll bring them back when I'm ready to take these babies out of the pressure. camera, I checked you all in, I thought I'd bring you all back real quick to show you the next step in pressure canning our butter, so now that I've got the pot turn the heat up too high to go ahead and start building pressure . and that's exactly what was done and now you're venting your vent and what that means is that outside the vent tube there's a constant flow of vapor that's pushing out all that air, so it's a constant flow of vapor coming in here. and this has To do this step, vent for ten minutes, so I have my timer set after 10 minutes and the timer goes off after 10 minutes.

I'm going to go back and put my pressure regulator on this vent tube here and then Rea will allow this. canner to build up to 10 pounds of pressure once it gets to 10 pounds of pressure I will reduce my heat I will set my timer and it should stay at 10 pounds okay check your altitude to see what your altitude is so I will know what pressure you need to can at or process your low acid foods, so for me it's 10 pounds of pressure and this will be processed after you turn on the pressure regulator and have 10 pounds of pressure.

It will process for 75 minutes, okay, and I'll bring you all back, okay. I'm going to start building up ten pounds of pressure since I put the pressure regulator on it, it won't take long, it'll go up like that and when I get to ten pounds of pressure I'll start my timer for 75 minutes, reduce it to medium heat and then hold I'll keep my eye on the gauge and then I'll make sure it's at ten pounds or if it keeps going up a little bit, I'll turn it down a little bit more until I get to that sweet spot and allow it to hold between ten and eleven pounds of pressure, so that's what What are we doing, okay?

Dry, okay, now we have ten pounds of pressure. I'm going to go ahead and reduce the heat to medium low, go ahead and set my timer for 75 minutes, okay, that's it, my 75 minutes are up. I'm going to turn off MA. now all of you who have been watching my hidden videos already know what I'm going to say and you're a newbie, a new Canada, I'm talking to you, don't touch this camp, okay, let this cannon stay here, so this tanner is still loaded with pressure you don't want to fill that with this and everything goes boom look leave a can alone it's okay, we're all a little like that I think I'll go like this okay when this canner drops in pressure this pressure gate should be on zero there is a nipple in the back that is facing up just when the pressure is no longer high in this canner that nipple is going to drop two things in the foreground the nipple is facing down the gauge is at zero when those two things happen then and only then do you remove the pressure regulator and open this cover.

Okay, the canning process is done. They're already pinging inside the canner. I just need to open this can and put them on the counter. Okay, everyone, let's go. Take them out now, take this off because my meter is at zero and the nipple is down on the back so I take this off okay, not boom-boom, okay, yeah, when you open the lid on all my new canners, when you open the lid. a cannon, you open it away from you so you don't have a stinky face full of steam, that's okay, because I understand that we like to clean our pores, but you don't want to peel the skin, so make sure you open the lid. away from you, okay, you heard that you are really sealing, yes, I will see this button looks so good, I tell you it looks so good, yes, I tell you, yes, this button looks so good, so with my jar is Great, I would pick them up just like I did with my other jars, you know, when I was showing them to you and just give them a chance to mix those solids, that's how and I'll keep doing it until the jars are almost completely. cool and the solids have settled throughout the jar, okay, this was the leftover foam and butter and we've already used someone because putting this on toast to go with spaghetti, okay, anyway, this is all ready and I have 13 pints of butter from 12 pounds of butter right yeah that's basically that's how I can spread but for everything else I use butter for everything that's what I use Mike and butter for so I hope that helps.

I hope that helps. If you found this information useful, don't forget to like it and remember to subscribe to our channel, so that's all for today. Canning butter Willa. Thank you all so much again for watching the Homestand part. Thank you all. from our wonderful new and existing subscribers, we appreciate all your support so thank you again for watching, peace and blessings to each and every one of you and see you in the next video.