Because of my health, I have to eat liver three times a week and I tolerated it until I decided to fry my onions in GHEE that I had canned two years agoWOW!!!! Doing that little change from avocado oil to GHEE made all the difference in the world for the taste and now I can enjoy eating liver three times a week instead of just tolerating it
Hi Donna. I'm glad you are able to enjoy and not just tolerate eating liver! As of yet, I still cannot eat it. I've tried fixing it several different ways over the past many decades and I'm still saying, no thank you. Maybe if my health was at stake and I had to, I would. I'm glad the ghee has helped!
Hi Nydia. That's smart to start small! I really like ghee because of the longer shelf life compared to canned butter and that you can use it in place of butter, including frying with it! 😊
Hi KBR. And the shelf life is sooooo long in comparison to the canned butter. I use it in place of butter for everything and even use it for frying up to 425°F. 😊
I have watched on another channel a woman that does canning as well. She recommended to not leave the rings on the jars once the jars r set. She said keeping them on can create sealing issues later down the road. Is this true? Do u leave u rings on or take them off before during ur long term storage of ur jars? Thk u so very very much for this info I can’t wait to get some of this on my shelves 🥰
Hi SquirrelGirl. I agree with the other canning channel. Generally I don't leave my bands on and if I do, they are on very loosely. I'll do that just to store the bands somewhere besides up in my rafters. The ghee is a different story. I do leave the bands on because if I have a seal failure with the ghee, I'm not concerned about it and I'll put it to the front of my rotation to use. Reason why? Because it's 100% fat. It doesn't have to be sealed. Next time you go to the grocery store look on the shelf, not cooler, for lard. They slap a plastic lid on it and call it good. I've got some 8 pound tubs of lard that are several years old in the pantry and they aren't rancid. I do prefer that my ghee jars stay sealed, but it's not the end of the world if the seal fails. I hope that explains why I do sometimes leave my bands on and why generally I don't. Oh, don't confuse canned butter with ghee. Butter needs to stay sealed. 😊
Cindy, $2.98 lb? *SCORE!!!* I actually recorded this video back when I was able to get butter at $1.98 and $2.29 a pound. The last time I stocked up on butter (my freezer is full of about 30 pounds) I paid $3.29 a pound and I thought that was nuts. I'm glad I did because now the cheapest I've seen it is $4.25 a pound. *You really did find a great deal!* 😊
Hi Diann. Traditional ghee has a slightly nutty flavor to it. I didn't cook mine to that point so I don't notice it and it tastes more like butter. I do stock more canned ghee instead of butter because the shelf life is so much longer and I can use the ghee in place of butter in anything, plus I can fry in it up to 425°. I hope this helps. 😊
Hi Donna. Technically it doesn't have to be sealed because it's 100% fat. I buy lard in 8 pounds plastic tubs that are sold on the shelf and not refrigerated. Some of my tubs are 3 years old and still good. But, if it will make you feel better, you can WB can the jar "as is" for 10 minutes and it should seal. I hope this helps. 😊
Hi Ginette. It depends... if it becomes very warm in the kitchen and the ghee starts to liquefy and I want it in a solid state for spreading on toast or to use in baked good recipes, then I'll store it in the refrigerator. That doesn't happen very often though because generally my home stays cool. Any type of fat will last longer if it's in a cool and dark spot, but it's not necessary to keep it in the refrigerator. I put mine up in half pint jars because I don't go through it quickly. IF you "double dip" into the jar, then I would store it in the refrigerator so the crumbs or particles of food don't start to mold. I hope this helps. 😊
I know I’m viewing this pretty late in the game but I just recently “found you.” I must say your gee is the most beautiful I’ve seen ☺️ I will certainly try my hand at it with your directions. I would like to ask if the milk solids on the bottom of the pot are very difficult to clean up? I thank you for your knowledge and very concise explanation/directions! You are certainly appreciated 🙏🏻
Hi truegapeach. I'm glad this was helpful. The milk solids were easy to clean up. If they do get stubborn, add some warm water to cover the affected area and let it soak awhile. 😊
Third video. Whenever I open kettle canning, I turn the jars upside down for five minutes then back over. I have never canned Ghee but I want to start. Thank you. God Bless and stay safe.
Hi Joey. I'm impressed you knew what open kettle canning is. The only reason I say that is because most people don't. My mama used to turn her preserves upside down after using OKC method. I think I wasn't 100% concerned about the jars of ghee not sealing (I do like to have them seal, don't get me wrong), but since ghee is all fat, I've never had an issue with them just sitting in the pantry even if one didn't seal. Same thing when I buy lard from the store. I buy the 8 pound tubs that are on the shelf. I'm not quite sure why some brands are kept refrigerated when it's not necessary. Anyway, the tubs of lard aren't "sealed" in any way except for a plastic lid slapped on top. I've got some in the pantry that's 3+ years old and it's good. I do can butter besides ghee, but put up more ghee. It has a much longer shelf life and you can use it in place of butter for anything and fry in it. Well, I haven't tried using it in butter cream frosting yet. Hmm, a new video idea. Enjoy your day and God bless. Mickey 😊
Great video! I've made ghee just about every way possible: crockpot, Instapot, oven, and stovetop. I've made up to 8 pounds and as little as 3 pounds. I really like your way of doing it. I just made 3 pounds today on the stovetop and it should last me about a month (it's just me). I remember being so stressed out the first couple of times making it, but now I'm very comfortable with the process. Thanks again for an awesome presentation!
Hello Miss Mickey! I always bought ghee, until recently. It's gotten to be too much..$12-14, depending on the brand. I thought about doing this about a year ago, but the one video I watched made it seem overly complicated. These instructions are very clear and concise. I have about 7 or 8 lbs of butter in the freezer, so tomorrow I am going to make ghee, for the first time. Thanks so much for posting this!
Good morning Judy. I've got more butter in the freezer and plan on making more ghee for the pantry. I do like to have some canned butter, but I like that the ghee has a much longer shelf life and you can use it in place of butter. I have not tried using ghee in place of butter for a butter creamed frosting, so that maybe something I'll try and do a video on. And I like that I can fry up to 425 degrees without it smoking or burning. I was just in Walmart and checked the price of a small jar of ghee and that was over $12. I know butter isn't cheap, but I'm not paying that much for ghee. I'd love to hear your thoughts after you make it. Enjoy your day! Mickey 😊
@@OuttheBackDoor Hello Mickiey! Yes, I haven't purchased Ghee in a little while because it's gotten so crazy high. I even use ghee on toast. That would be an interesting video if it works out for butter creamed frosting! Do you have a video on canning butter? I'd like to can and have that on the shelf also. I told you, I haven't been a subscriber to this channel for all that long, but I am really enjoying going through your videos and learning new things! Thanks again for sharing all your knowledge! 😊
Thank you for the video. I have been pressure canning, my Ghee and I think I will try your method this time. I do have two questions for you. What is the longest amount of time that you have left it on the shelf and then used it? And the other is do you put your clean cheese cloth in the oven to sterilize as well along with the jars.?
Hi Donna. Technically, you do not have to even water bath or steam can jars of ghee. You could use the open kettle method of jarring ghee because it's 100% fat. Think about the plastic tubs of Armor Lard (100% fat) that sit on the grocery store shelves. So, to answer your questions, my oldest jar of ghee in the pantry so far is over 4 years old. I have a lot in the pantry so I may end up with 10 year old or older ghee and I'll use it. Side note: I rendered deer fat into tallow and did open kettle method of jarring it and I used up the end of the 4 year old jars. Here's another technicality regarding sterilizing your jars. If I'm doing open kettle method, I definitely sterilize my jars. If I'm going to WB process something for 10 minutes or longer, you do NOT need to sterilize them. Just make sure they are clean. So when WB canning the ghee, the jars and cheese cloth do not need to be sterilized. The time and heat from processing will take care of that. I hope this helps.
Bom dia Sandra. Fico feliz que você já tenha feito o seu! Eu estou fazendo MAIS em breve. Então eu deveria ter o suficiente na despensa para me segurar por alguns anos. 😊💖
Hi Mickey. I am new to your channel and just love how thorough, clear and concise your videos are. I am getting ready to make more ghee soon because Aldi's has a sale right now for $2.49 a pound. I wanted to comment about salted and unsalted butter when making ghee. The first time I made ghee, I chose to use salted butter thinking I would have salted ghee. I canned 36 pints that turned out beautiful. But when I went to use the golden bits on the bottom of the pan, I was shocked at how salty it was. Apparently, all of the added salt in butter falls to the bottom of the pan with the milk solids. It was unusable. The ghee of course has no detectable salt flavor. Now I am only using unsalted since I want to use the delicious bits on the pan. Again, thank you for your excellent video!
Hi Pamela. I've seen you commenting on many videos, thank you, and Welcome to the channel! Now, I'm going to need to dash to Aldi to see if ours has butter on sale like that! I've got about 25 pounds in the freezer but a person can never have enough canned butter or ghee! 🤣
Hi, when they seal, do you leave the rings on to store? Or remove? I know that you always remove rings from canned items, I'm just double checking with you. Thank you for ALL your knowledge and support. Please know that you are appreciated ❤️
Hi LittlePrepper. This technique is called Open Kettle method of canning. I, myself, leave the bands on _loosely_ when storing them in the pantry. You may remove them if you want! Being this is 100% fat, if a seal fails you don't have to toss it out ( _unless something doesn't look right_ ). It will still be good as long as it's in a cool dark place. I've bought 8 pound tubs of lard from the store and all that's sealing it is a plastic cover. A few of my tubs are several years old and are still good. I'm glad the channel has been helpful and *I truly appreciate your comments and views!* Mickey 😊💖
Hi Kayla. First, it has a much longer shelf life than butter. Next, you can use ghee in place of butter for everything! And you can fry in ghee up to 425°F. Butter can burn at a low temp. I hope this helps. 😊
Hi Munkey! Good job! I would count on mine lasting 25+ years in the pantry, but I think I'll have it used up by then! Maybe I should set one jar aside and check on it every decade! 😊
@@markcumbriauk I agree that cooking it longer does create a nuttier flavor, but being I use it in place of butter for many different things, I don't always want that taste to shine through.
@@OuttheBackDoor its swings and roundabouts, some do, some do not, I do it this way for 2 reasons, 1, it removes all of the milk solids by frying them, and 2 I love the mild nutty flavour, it gives the butter a little something extra, 😁😁
@@OuttheBackDoor That's how my grandmother did tomatoes. I think I'll try 1 pound of salted butter and 1 pound of unsalted butter. Just to try a small amount. Thank you for answering my question.
Hi Sandra! Thank you. I do like to have both butter and ghee in the pantry, but prefer the ghee. I bought more butter on sale a few months ago and that's in the freezer taking up my valuable space again! I'll make another big batch of ghee and then I should be set for a few years. 😂😊💖
@@sandrasstitches Exactly, Sandra! I deliberately plant my gardens according to what's needed in my pantry. I put up large volumes of foods so I don't need to every year. An example would be one year I plant many tomatoes but a smaller amount or no green beans. The following year I plant lots of green beans and a small amount of tomatoes. I try to put up about a 2 year supply at a time so I don't need to do big batches every year. I put up huge batches instead of something every other year. I do enjoy having fresh veggies throughout the season so that's why I'll plant a small amount of something that's not needed in the pantry. I hope that made sense. But like you, I would rather do a big batch and be done with it for awhile! 😊
This will help so many people! I always have a jar of clarified butter on the counter. I use it in place of all the seed oils when I cook. It's great when using cast iron because of the high smoke point, too. I also make a big batch of roux with it and keep that on the counter for thickening sauces. Thanks for sharing this awesome process, Mickey! I hope it didn't take too long to clean up, that pot was was almost as big as you! 😂
Laura, I never thought about making roux to have on hand. Nice! When I first received my stock pot I couldn't stop laughing at the size of it! And I use it so often that I'd be lost without it! 😊
@Out the Back Door it's very practical to have a pot that size; if the grid goes down, you can do your laundry and take a bath in it! 🤣 Having roux made and ready to use is a big time-saver! I made it on the stove and jarred it for years, but Chef Jean Pierre has a video here on UA-cam where he makes it in the oven. Mine would solidify and, if the kitchen was cold, would be difficult to get out. His method makes it crumbly and very easy to use. I highly recommend it!
@@ForbiddenChocolate Well, if the grid goes down, I've got my laundry situation taken care of, including our bathing. I've been prepping for years for ANY type of emergency. Now I'm going to jump on over to Chef Jean Pierre's channel and check out his roux! Thanks for the tip on that!
That's not a stock pot that's a hot tub.
@@UncleDavesKitchen 😅😅😅
I can tell you that once you use ghee you will not want to go without it. It is the most wonderful oil with a smoke point of 450 degrees +.
Hi Godfrey. I do use both so I keep both in my pantry. 😊
Because of my health, I have to eat liver three times a week and I tolerated it until I decided to fry my onions in GHEE that I had canned two years agoWOW!!!! Doing that little change from avocado oil to GHEE made all the difference in the world for the taste and now I can enjoy eating liver three times a week instead of just tolerating it
Hi Donna. I'm glad you are able to enjoy and not just tolerate eating liver! As of yet, I still cannot eat it. I've tried fixing it several different ways over the past many decades and I'm still saying, no thank you. Maybe if my health was at stake and I had to, I would. I'm glad the ghee has helped!
I definitely want to put this on my shelf! Thank you for your teachings and hard work! I truly appreciate it. 💛
@@nanathecanner Hi nanathecanner. Thank you for watching! 😊
Try giving the ghee a little longer to toast it. It turns a darker color and smells like toffee. It's amazing!
Hubby thinks I've burned it when I let it go longer. 😉
Never have made glee..will try with just two pounds to begin with. Thank you.
Hi Nydia. That's smart to start small! I really like ghee because of the longer shelf life compared to canned butter and that you can use it in place of butter, including frying with it! 😊
Thank you. That’s a lot easier than canning butter.
Hi KBR. And the shelf life is sooooo long in comparison to the canned butter. I use it in place of butter for everything and even use it for frying up to 425°F. 😊
I have watched on another channel a woman that does canning as well. She recommended to not leave the rings on the jars once the jars r set. She said keeping them on can create sealing issues later down the road. Is this true? Do u leave u rings on or take them off before during ur long term storage of ur jars? Thk u so very very much for this info I can’t wait to get some of this on my shelves 🥰
Hi SquirrelGirl. I agree with the other canning channel. Generally I don't leave my bands on and if I do, they are on very loosely. I'll do that just to store the bands somewhere besides up in my rafters. The ghee is a different story. I do leave the bands on because if I have a seal failure with the ghee, I'm not concerned about it and I'll put it to the front of my rotation to use. Reason why? Because it's 100% fat. It doesn't have to be sealed. Next time you go to the grocery store look on the shelf, not cooler, for lard. They slap a plastic lid on it and call it good. I've got some 8 pound tubs of lard that are several years old in the pantry and they aren't rancid. I do prefer that my ghee jars stay sealed, but it's not the end of the world if the seal fails. I hope that explains why I do sometimes leave my bands on and why generally I don't. Oh, don't confuse canned butter with ghee. Butter needs to stay sealed. 😊
I just got 6 lbs of butter today 2.98 per lb and I have 2 more in the fridge... thinking maybe its ghee time for me.
Cindy, $2.98 lb? *SCORE!!!* I actually recorded this video back when I was able to get butter at $1.98 and $2.29 a pound. The last time I stocked up on butter (my freezer is full of about 30 pounds) I paid $3.29 a pound and I thought that was nuts. I'm glad I did because now the cheapest I've seen it is $4.25 a pound. *You really did find a great deal!* 😊
Hi sweet lady, is there a taste difference between butter and ghee? Could you describe the taste?
Hi Diann. Traditional ghee has a slightly nutty flavor to it. I didn't cook mine to that point so I don't notice it and it tastes more like butter. I do stock more canned ghee instead of butter because the shelf life is so much longer and I can use the ghee in place of butter in anything, plus I can fry in it up to 425°. I hope this helps. 😊
I had one jar that didn’t seal. What can I do to make it seal so it will last?
Hi Donna. Technically it doesn't have to be sealed because it's 100% fat. I buy lard in 8 pounds plastic tubs that are sold on the shelf and not refrigerated. Some of my tubs are 3 years old and still good. But, if it will make you feel better, you can WB can the jar "as is" for 10 minutes and it should seal. I hope this helps. 😊
once you open a jar, do you have to refrigerate it?
Hi Ginette. It depends... if it becomes very warm in the kitchen and the ghee starts to liquefy and I want it in a solid state for spreading on toast or to use in baked good recipes, then I'll store it in the refrigerator. That doesn't happen very often though because generally my home stays cool. Any type of fat will last longer if it's in a cool and dark spot, but it's not necessary to keep it in the refrigerator. I put mine up in half pint jars because I don't go through it quickly. IF you "double dip" into the jar, then I would store it in the refrigerator so the crumbs or particles of food don't start to mold. I hope this helps. 😊
I know I’m viewing this pretty late in the game but I just recently “found you.” I must say your gee is the most beautiful I’ve seen ☺️ I will certainly try my hand at it with your directions. I would like to ask if the milk solids on the bottom of the pot are very difficult to clean up?
I thank you for your knowledge and very concise explanation/directions! You are certainly appreciated 🙏🏻
Hi truegapeach. I'm glad this was helpful. The milk solids were easy to clean up. If they do get stubborn, add some warm water to cover the affected area and let it soak awhile. 😊
Thank you!
@truegapeach6968 you're welcome 😊
Third video. Whenever I open kettle canning, I turn the jars upside down for five minutes then back over. I have never canned Ghee but I want to start. Thank you. God Bless and stay safe.
Hi Joey. I'm impressed you knew what open kettle canning is. The only reason I say that is because most people don't. My mama used to turn her preserves upside down after using OKC method. I think I wasn't 100% concerned about the jars of ghee not sealing (I do like to have them seal, don't get me wrong), but since ghee is all fat, I've never had an issue with them just sitting in the pantry even if one didn't seal. Same thing when I buy lard from the store. I buy the 8 pound tubs that are on the shelf. I'm not quite sure why some brands are kept refrigerated when it's not necessary. Anyway, the tubs of lard aren't "sealed" in any way except for a plastic lid slapped on top. I've got some in the pantry that's 3+ years old and it's good. I do can butter besides ghee, but put up more ghee. It has a much longer shelf life and you can use it in place of butter for anything and fry in it. Well, I haven't tried using it in butter cream frosting yet. Hmm, a new video idea. Enjoy your day and God bless. Mickey 😊
Great video! I've made ghee just about every way possible: crockpot, Instapot, oven, and stovetop. I've made up to 8 pounds and as little as 3 pounds. I really like your way of doing it. I just made 3 pounds today on the stovetop and it should last me about a month (it's just me). I remember being so stressed out the first couple of times making it, but now I'm very comfortable with the process. Thanks again for an awesome presentation!
Hi Jan. Sounds like you're a pro at making ghee! 👍 I appreciate you watching. 😊
Hello Miss Mickey! I always bought ghee, until recently. It's gotten to be too much..$12-14, depending on the brand. I thought about doing this about a year ago, but the one video I watched made it seem overly complicated. These instructions are very clear and concise. I have about 7 or 8 lbs of butter in the freezer, so tomorrow I am going to make ghee, for the first time. Thanks so much for posting this!
Good morning Judy. I've got more butter in the freezer and plan on making more ghee for the pantry. I do like to have some canned butter, but I like that the ghee has a much longer shelf life and you can use it in place of butter. I have not tried using ghee in place of butter for a butter creamed frosting, so that maybe something I'll try and do a video on. And I like that I can fry up to 425 degrees without it smoking or burning. I was just in Walmart and checked the price of a small jar of ghee and that was over $12. I know butter isn't cheap, but I'm not paying that much for ghee. I'd love to hear your thoughts after you make it. Enjoy your day! Mickey 😊
@@OuttheBackDoor Hello Mickiey! Yes, I haven't purchased Ghee in a little while because it's gotten so crazy high. I even use ghee on toast. That would be an interesting video if it works out for butter creamed frosting! Do you have a video on canning butter? I'd like to can and have that on the shelf also.
I told you, I haven't been a subscriber to this channel for all that long, but I am really enjoying going through your videos and learning new things! Thanks again for sharing all your knowledge! 😊
@@judywein3282 Here you go dear! 😉 ua-cam.com/video/CSyDkbLYiXo/v-deo.html
@Out the Back Door Thanks!!!!
@@judywein3282 Any Time! ☺
Thank you for the video. I have been pressure canning, my Ghee and I think I will try your method this time. I do have two questions for you. What is the longest amount of time that you have left it on the shelf and then used it? And the other is do you put your clean cheese cloth in the oven to sterilize as well along with the jars.?
Hi Donna. Technically, you do not have to even water bath or steam can jars of ghee. You could use the open kettle method of jarring ghee because it's 100% fat. Think about the plastic tubs of Armor Lard (100% fat) that sit on the grocery store shelves. So, to answer your questions, my oldest jar of ghee in the pantry so far is over 4 years old. I have a lot in the pantry so I may end up with 10 year old or older ghee and I'll use it. Side note: I rendered deer fat into tallow and did open kettle method of jarring it and I used up the end of the 4 year old jars. Here's another technicality regarding sterilizing your jars. If I'm doing open kettle method, I definitely sterilize my jars. If I'm going to WB process something for 10 minutes or longer, you do NOT need to sterilize them. Just make sure they are clean. So when WB canning the ghee, the jars and cheese cloth do not need to be sterilized. The time and heat from processing will take care of that. I hope this helps.
Bom dia minha querida parabéns mais uma receita divina. Já fiz a minha. ❤❤❤
Bom dia Sandra. Fico feliz que você já tenha feito o seu! Eu estou fazendo MAIS em breve. Então eu deveria ter o suficiente na despensa para me segurar por alguns anos. 😊💖
@@OuttheBackDoor que bom. Mas com certeza fará.
We did this for the first time at Christmas time. It's amazing
Hi Lisa. I'm glad you liked it! 😊
I need todo this again, free up space in the freezer
Hi Ena. My freezer is full of butter again so I'll be doing more ghee and a little bit of butter. 😊
Hi Mickey. I am new to your channel and just love how thorough, clear and concise your videos are. I am getting ready to make more ghee soon because Aldi's has a sale right now for $2.49 a pound. I wanted to comment about salted and unsalted butter when making ghee. The first time I made ghee, I chose to use salted butter thinking I would have salted ghee. I canned 36 pints that turned out beautiful. But when I went to use the golden bits on the bottom of the pan, I was shocked at how salty it was. Apparently, all of the added salt in butter falls to the bottom of the pan with the milk solids. It was unusable. The ghee of course has no detectable salt flavor. Now I am only using unsalted since I want to use the delicious bits on the pan. Again, thank you for your excellent video!
Hi Pamela. I've seen you commenting on many videos, thank you, and Welcome to the channel! Now, I'm going to need to dash to Aldi to see if ours has butter on sale like that! I've got about 25 pounds in the freezer but a person can never have enough canned butter or ghee! 🤣
Hi, when they seal, do you leave the rings on to store? Or remove? I know that you always remove rings from canned items, I'm just double checking with you. Thank you for ALL your knowledge and support. Please know that you are appreciated ❤️
Hi LittlePrepper. This technique is called Open Kettle method of canning. I, myself, leave the bands on _loosely_ when storing them in the pantry. You may remove them if you want! Being this is 100% fat, if a seal fails you don't have to toss it out ( _unless something doesn't look right_ ). It will still be good as long as it's in a cool dark place. I've bought 8 pound tubs of lard from the store and all that's sealing it is a plastic cover. A few of my tubs are several years old and are still good. I'm glad the channel has been helpful and *I truly appreciate your comments and views!* Mickey 😊💖
@@OuttheBackDoor thank you so much ☺️
@@littleprepper887 you're very welcome 😊
Beautiful. I followed your plan and did this.
Hi Sharon. Nice to hear you did this. Have a wonderful day! 😊
We are just getting in to Canning and I love your videos. 👏
Hi Mr. Papi. Thank you and I appreciate you watching! 😊
Thank you 😊
Hi Susie. 👋😊
I have got to get back to my canning. I love making ghee.
Hi Sue 👋 I've got more butter waiting for me to make more ghee! 😊
I can butter. What is the benefit of do ghee instead
Hi Kayla. First, it has a much longer shelf life than butter. Next, you can use ghee in place of butter for everything! And you can fry in ghee up to 425°F. Butter can burn at a low temp. I hope this helps. 😊
That does look like liquid gold!
Hi Donna. And it tastes wonderful too! 😊
Geeee that's a lot of Ghee about to be made!!!
Hi Cindy. 😂 I don't think I know how to make a regular batch of anything. 😊
Thank you so much ☺️ and yes
Hi Mariia. Thank you for watching! 😊
I just finished making some ghee yesterday, they should be fine in the pantry for years.
Hi Munkey! Good job! I would count on mine lasting 25+ years in the pantry, but I think I'll have it used up by then! Maybe I should set one jar aside and check on it every decade! 😊
@@OuttheBackDoor LOL, when I make My ghee, I let it go a little darker it acquires a slite nutty flavour which I love.
@@markcumbriauk I agree that cooking it longer does create a nuttier flavor, but being I use it in place of butter for many different things, I don't always want that taste to shine through.
@@OuttheBackDoor its swings and roundabouts, some do, some do not, I do it this way for 2 reasons, 1, it removes all of the milk solids by frying them, and 2 I love the mild nutty flavour, it gives the butter a little something extra, 😁😁
Yammi!
Hi Mangold. I agree! 😊
So you don't can the Ghee?
If I can the ghee I WB for 10 minutes. 😉
Hi Lisa. You can if you want. I WB can it for 10 minutes. What I've done in the video is called Open Kettle method of canning. 😊
@@OuttheBackDoor That's how my grandmother did tomatoes. I think I'll try 1 pound of salted butter and 1 pound of unsalted butter. Just to try a small amount. Thank you for answering my question.
@@lisanorris6518 you're very welcome 🙂
Great job! That was a lot of work, but well worth it 👍🏼 I rarely use olive oil when cooking since I started making ghee a few months back. 🧈🫙🙂
Hi Sandra! Thank you. I do like to have both butter and ghee in the pantry, but prefer the ghee. I bought more butter on sale a few months ago and that's in the freezer taking up my valuable space again! I'll make another big batch of ghee and then I should be set for a few years. 😂😊💖
@@OuttheBackDoor As big of a job as it is to do things in bulk, I much prefer to do it that way also = less often 👍🏼🧈🫙
@@sandrasstitches Exactly, Sandra! I deliberately plant my gardens according to what's needed in my pantry. I put up large volumes of foods so I don't need to every year. An example would be one year I plant many tomatoes but a smaller amount or no green beans. The following year I plant lots of green beans and a small amount of tomatoes. I try to put up about a 2 year supply at a time so I don't need to do big batches every year. I put up huge batches instead of something every other year. I do enjoy having fresh veggies throughout the season so that's why I'll plant a small amount of something that's not needed in the pantry. I hope that made sense. But like you, I would rather do a big batch and be done with it for awhile! 😊
This will help so many people! I always have a jar of clarified butter on the counter. I use it in place of all the seed oils when I cook. It's great when using cast iron because of the high smoke point, too. I also make a big batch of roux with it and keep that on the counter for thickening sauces. Thanks for sharing this awesome process, Mickey! I hope it didn't take too long to clean up, that pot was was almost as big as you! 😂
Laura, I never thought about making roux to have on hand. Nice! When I first received my stock pot I couldn't stop laughing at the size of it! And I use it so often that I'd be lost without it! 😊
@Out the Back Door it's very practical to have a pot that size; if the grid goes down, you can do your laundry and take a bath in it! 🤣
Having roux made and ready to use is a big time-saver! I made it on the stove and jarred it for years, but Chef Jean Pierre has a video here on UA-cam where he makes it in the oven. Mine would solidify and, if the kitchen was cold, would be difficult to get out. His method makes it crumbly and very easy to use. I highly recommend it!
@@ForbiddenChocolate Well, if the grid goes down, I've got my laundry situation taken care of, including our bathing. I've been prepping for years for ANY type of emergency.
Now I'm going to jump on over to Chef Jean Pierre's channel and check out his roux! Thanks for the tip on that!