If you are timid about canning maybe you should look into FREEZE DRYING FOOD? Check this out Link: affiliates.harvestright.com/1450.html (This is my affiliate link- it will help out our channel by reserving a small commission and will not cost anything extra to you ! :) More amazing tips: ua-cam.com/play/PL4Ng_HzU8Tt8S5_c9VI63xFJw4TzhQpRy.html A Canning method that some people use that does not require a pressure canner! ua-cam.com/video/VnVXU8lphFE/v-deo.html Thank you everyone for your amazing comments and Input, we appreciate you!
I have all american pressure canner too, can you place jars on top of jars in canner or no? Also have you ever pressure canned half gallon jars? I also am 1000 ft above sea level, how long would you cook meat in half gallon?
In Romania don't have a such "gadget" (pressure canner). Plus I can't afford 75 minutes to burn gas for 8 jars. We make ghee. The water and proteins from butter are removed and remains just fats. Indeed the taste is different. But is good. Keep the good work!
@@bernicejoy3038 at max 20 Celsius degrees I keep ghee aprox. 2 years (when open jar then another 6 months). It's posibile to resist more than 2yrs but I never try it because we eat it. No refrigerator. Remember, I told that I make it at home and know how to do it very well. I learned that from UA-cam years ago from people of India. Thank you clever nation!
Very well done. I've been canning for nearly 40 years, never canned butter, but will be now. I do have one tip for you, since you asked to supply tips. Before putting your lids on, wipe the rim of the jar with either vinegar or lemon/lemon juice, if you got any butter on that rim, the jar won't seal, this should also be done on all canning, especially when fats are involved. I wish you all the luck in the world my friend, prices are rising beyond most peoples reach and prepping up is not to be confused with Armageddon UGH, everyone who's peeked in my lower kitchen thinks I'm a doomsday preper lol, truth is, I'm 100% Italian, we hoard food BAHAHAHA. Good luck
Just having food prepared after a hard day at work. Eating a good home cooked meal. I see chili, red beans and rice and chicken and veggies for chicken noodle soup.😊
I pressure canned 12lbs of butter last night. By the grace of God everything went fine and I tasted it on toast this morning. It was delicious. My son said that was the best mac and cheese he's ever had. With everything that's going on I felt we needed that. That was my first time ever and it was successful.
Very cool! I plan on canning my 30 pounds of butter and plenty of milk before I can’t afford either. Who knows natural gas will probably skyrocket too! Cheers from Commiefornia! FJB!
Haha. I canned some ammo today and put a couple cans in the counter top. My Wife came home and I heard her laughing her ass off. I knew exactly what she was laughing at. Haha….gotta keep a sense of humor when the world is turning to crap. This is definitely my favorite prepping channel.
When your canner is finished and the pressure comes down let your canner cool for a while. If you have something else you need to do in between go ahead. If you don’t want to wait that long, then just slightly open your canner let it sit for about 10 mins for a while to lessen the chance of quick temperature change to your jars especially if your house is cold or you have your A/C running. This is true for any canning product. It’s also good because if you remove them too early one of your jars can explode on you. I’ve had it happen to me, so be cautious. I’ve been canning for 3 years now.
There is a much simpler method . Ghee. Slowly melt butter till it looks clear. It will first bubble. Make sure you don’t burn the butter. Put it into your sanitary jars and seal it. Done!
Some people take things as spreading fear some don’t- fear is not goi g to do anyone any good- be smart and on top of things! Yes we try to give people variety !!! 😁🙌🏽
Drinkin some beers and canning tonight. Sometimes I think im crazy for spending my time doing this on a friday night. Then i think, if anything im kicking inflation in the ass. Will it pay off? I do beleive it will, its a no brainer. God bless us all!
This was my first time on this channel. I had no idea Brad Pitt made teaching videos for the masses. I subscribed and will be back for the info and for the eye candy!!! Thank you.
I've been pressure-canning for a really long time. Your video is exactly how I pressure-can. I have the same All American, and if you & I were canning side-by-side, we would be in total synchronization. If you're really a 'newbie' pressure-canner, you don't seem it. You must be a quick learner, and you did everything straight outta the books...no short-cuts!! Nice job -- gorgeous canned butter, too!
@@holdthelovealways Butter is being canned as a meat. Pressure canning meats require 1-inch headspace and the 75-min or 90-min time. But check the mfr directions for elevations before starting -- elevation affects the pressure canning process.
came across your video and you were 100% on all technical areas to can butter. been doing it 20 years now. if you want to speed up the solidifying process, when jars are cool enough to handle but not HOT, pop them in the fridge and visit them every 5-10 minutes for 30 min - 1 hour shaking them up. this saves a few hours max.
Hi Riverside Homestead life. I know I always comment so much.… Sorry. I hope you can answer my comment above. But I also wanted to tell you how much I appreciate you leaving/filming actual how to videos. I’ve deleted so many people that are just fear mongering. And I don’t believe that’s what you do at all. You actually teach and I’m very appreciative as I know others are. Thank you. God bless you and your family
Thanks so much! Yes we try to have a balance of info / news- and how to- we can’t read all comments but we try as often as possible!! We like lots of comments and discussion- many knowledgeable people in the community!
I canned butter(pressure canner). It came out perfectly. Ate it after three years. It was fine. I was paranoid.. The only thing I would do differently is use non salted butter. Now that times are getting rough I'm happy I learned this. Thanks for posting this.
I do half salted and half unsalted in my batches. I like just a little bit of salt. The flavor is unmatched with canned butter. I also make ghee. I like having the option of using either one. Either way I’m buying as much as I can afford once a month. Thanks for all the tips. Thank you for all you do. Thank you for your hard work and all the effort you put into these videos. It’s appreciated.
@@amiralove3877 Ghee is clarified butter. Once you've pan-heated the butter until it's simmering, cool it. The milk/dairy solids will be on top are easily skimmed off. Voila! What remains is ghee and, once pressure-canned, it will be shelf stable for years and possibly decades.
@@lucy8025 what do you use the butter milk for? We have a daughter qith a dairy allergy so I've only dabbled with making Ghee once but will be due to make it again soon
I have pressure canned butter, but am about to do another batch. This video came up and I couldn't resist watching. I love the way that you focused on some of the aspects that others do not, such as the condition of the rings (that has happened to me, more often with the weaker larger sized rings) and the way that the cover sits - it is easy to get it on a slant. Great to show people the weight jiggling up close too and how often to expect that. Two things that I was dreading when I started canning: as you demonstrate, whether the canner would boil dry and secondly, knowing at what point to start the 10 minute count - that was my worst - as you say, it soon becomes second nature and I agree with you regards the oven dial sweet spot! Great video, really helpful, great advice. Hope you enjoyed the butter!
Nice video. I have canned butter and have some on the shelf currently. 2 years and it still tastes great. I now turn my butter to ghee to get an even longer shelf life out of it, tastes great, and has the extra added variable of cooking with it at higher temps without burning. It is nice to see more people canning these days.
TLynn I have never canned butter but do make ghee and have about 15 jars on the shelf. I love the taste and use it for everything. Is it better to just can butter? Thanks in advance
@@prepper6787 I have substituted ghee for butter over everything except pie crust and it comes out great. Is the best substitute. Pie crust I use shortening but if down to butter or ghee I would use the butter for pie crust.
@@heidigottloeb6311 I have both butter and ghee on the shelf but we do find we use the ghee more frequently. I would jar up whatever you like to use the most. Ghee benefit is it lasts much longer on the shelf.
Put the jars in a cold oven then turn on the oven. It will keep the jars from cracking if the jars are heated slowly. I can butter too. Love it! Good video.
I hate to be the naysayer here, but I would offer my own advice from my own experience with canning butter, which I do. Because it is a 'low acid ' food, it really needs to be pressure canned, for at least the same time you would do meats, 75 minutes for pints, 90 minutes for quarts. This is the best way to protect yourself against botulism spores having a chance to grow. Oven canning period, is not a USDA approved way of sealing things safely. In fact, because they slowed down funding for these types of official tests, most Universities and extension offices never got around to testing anything dairy. So, that is the main reason we are 'told not to'. I realize people have been doing this for a couple hundred years and in other ways before that. (mostly they made cheeses and other shelf stable goods with dairy but I won't digress.) There was also a lot more food borne illness before pressure canners came around. While we have the ability to invest in a pressure canner, I strongly suggest buying one. They are usually $100 or less if you find a decent deal. Mine I got at a local hardware store was actually cheaper than one on Amazon, believe it or not. I know a lot of people who do oven can their dry beans and flour, just so it stays sealed and the insect eggs that are in it cannot continue their life cycle. Yes, nearly all of our food has some insect contamination even if it is processed and considered 'shelf stable'. For those already dry goods, you can probably be just fine oven canning, but I would definitely never do dairy or other low acid foods that way. I hope I explained this well. I just want everyone to be as safe as possible, especially with something so important as the food we eat. This is probably one of my longest comments ever lol. So please excuse me if I see other comments of this nature, I have copied it and will paste it there. I genuinely am not trying to spam!
I keep whipped, salted, sweet cream butter in the container with the lid on it out on the counter all the time. Room temperature under heating or air conditioning, summer, winter, it doesn't matter. The label says "keep refrigerated" but it's pasteurized and besides, if I put it in the fridge, it just gets hard, which means it's not very spreadable. I've never gotten sick from it, nor has anyone in my household. As long as it is handled properly, there is no reason to believe that anyone would get sick from it. Use a knife, spread it on the bread or toast, don't get anything else in it, replace the lid, return it to the counter. No big deal. Most foodborne illnesses are caused by mishandling of food. Don't lick the knife and then stick it back into the butter or anything stupid like that. Teach children how to properly handle food. You should be good. 👍
never refrigerate it either when it is opened. besides that, my doggos love to steal it from the dish when i am not looking, so it never has time to spoil anyways 😂
I keep my stick butter on the counter too but in the winter it's firmer as I don't keep my house above 68. I've never had a problem doing that. What if you don't shake the jars? will it be more like Ghee since the solids are at the bottom?
Bravo for canning! Does my heart good to see men pick the art of canning & become skilled. You did a great job! Glad you mentioned the difference between water bath & pressure canning!! Only one tip: I always take a bit of paper towel or cloth and put a little vinegar on it to wipe the jar rim down in case any butter/grease/fat/ manages to get on the glass jar rim...actually, no matter what I can I do that. If it is left there, it can break the seal & the food is wasted. Just a bit of vinegar wiped over the glass rim before placing the inner seal will keep that from happening. Again: GREAT JOB!! I learned from you as well! Happy canning! Oops!! Just watched again...I saw you mentioned the vinegar wipedown... sorry
Don't forget to remove your rims. Sometimes rims left on jars can make it seem like they still sealed but it could have come loose and only stayed on because of the rim. By removing the rim you'll know right away on the shelf if the seal has been broken because it will not reseal.
@@LarryMarston I think perhaps you're not understanding the purpose of the comment? Yes, we need a proper seal, but we must also be aware that there is such a thing as a false seal, which can create a deadly circumstance in the food that's been canned. If we leave the rims/rings on snugly, the seal can be a false one that releases and re-vacuums tight again simply because the ring holds the lid in place during the off-gassing of the fermentation processes of bacteria. We can not know that it's "properly" sealed when we open it if we've left the ring tightly on the jar. It can very well be, dangerously, falsely sealed.
Thank u ...never saw canned butter..This guy speaks loud enough and clearly and explains every step, with out any other nonsense. He explains details very well...He should make more videos like this, with different or unusual items. Thanks for all the tips...
I really enjoy these videos! I'm learning step-by-step, start-to-finish, the right way to pressure can! My goal is to be as self-sufficient as possible. Thanks for another great (no b/s) video, with all of the right procedures, great tips, tricks, and links ~ Very cool 😎
You can also easily make ghee at home. Take a pound of butter, or more, and put in an oven safe dish. Put in a 250 degree oven for 1.5 hours. Remove and skim off anything floating on the top. The milk solids will have settled to the bottom of the dish. Carefully transfer the butter oil into a clean jar, leaving the milk solids behind in the dish. Put on a lid after it cools and store in a cool place. One pound of butter makes one pint of ghee. It is shelf stable for over a year. The one advantage of ghee is the smoke point…485 degrees vs. 350 for regular butter so when you cook with it you don’t have to worry about it quickly burning and turning brown. You can use it anywhere you use regular butter. It’s easy to make and so expensive to buy. Appreciate all your tips!!
Been canning butter since I was a kid..grandmother taught me.. I only pressure can for 60 minutes.. why you ask.. because the butter buy at the store..its already pasteurized.. so no need in the extra time..been doing it for over 40yrs.. and I'm not 50 yet..
@@RiversideHomesteadLife .. i make ghee as well.. the fda wants us to believe there are things we can't do because ppl wouldn't buy as often.. some rules are ridiculous..the old timers didn't have a government agency tell them how too.. why should we.. like don't can bacon.. I been doing that forever.. keep us in videos.. I thoroughly enjoy them
This excellent video gives you my follow. Thanks for being so thorough! I placed several rings that didn’t screw down like they should in the recycling bin. People don’t realize that little details like this can ruin your canning session! Keep up the good work!❤
I've been secretly watching your videos, SO I finally decided to subscribe. I'm loving the knowledge you provide without making me feel overwhelmed with the current situation. Much love from the UK
🇺🇸 Started watching my Grandma canning when I was like 3-4 years old ! Was my job to help counting the caps sealing. Hate to tell you how long ago that was ! Ya, I'm 63 years old, and I NEVER had any idea that you could can butter, BUTTER, and for a FIVE year self life no less ! Of course, we didn't have the luxury of a pressure canner either ! I had NO IDEA ! How cool is that ! THANKS ! KEEP 'EM COMIN' ! 🇺🇸
So glad I found your videos. I've frozen eggs with my silicone muffin pan, canned pulled pork, chili, taco meat, & lemon pepper chicken breast. I've been worried about butter. So glad you did this one.
Thanks for posting this very useful video. It really inspired me to make room in my freezer. Thank God for my All American 921 which I bought many years ago. I've used it more in the last two weeks than I used it in all the previous years. Keep up the good work.
@@joyful_tanya I just did both. SOOOOOO EASY! I recommend leaving the butter out on the counter overnight to defrost and soften. This sped up the process quite a bit.
I haven’t found a better “butter canning” video yet. Details I would have missed otherwise even if I read my ball book probably. I learn better by watching and working along, Thank you!!
Do you know why you haven’t found a butter canning video because it doesn’t make sense to you. Number one butter is insanely easy to make as long as you have heavy cream which can be purchased at a store or a local for dairy farm. Second reason people don’t can butter is because he’s not counting butter his mouth and get it and put it in a can and pressure cooking it is just melting butter and put it in a jar what happens when you need that butter softened not melted then your shit out of luck with all those cans of butter. Another reason why You don’t see any butter canning videos because literally no one does it and it doesn’t make sense to cause how often are you using butter that you need to can and preserve it. The purpose of canning and preserving was sold that the food that you grew from spring to fall last through the winter and the rest of the year. It’s the purpose of canning butter can be easily made at any time in a couple of minutes that’s why no one bothers to canned butter it’s absolutely stupid to do so.
Thank you. I love that men can can too! Enjoy your videos. I have not canned terribly long, so I appreciate tips and tricks. Thanks for all you do. I canned butter in 2016 and still eating it. Perfectly fine!
I've been learning pressure canning with my All American all summer, and your video is the best explanation I've found . Youre a great teacher, clear, organized and to the point. Thanks so much!
Great tutorial. I will be doing some butter, as I’m not lovin’ the strong flavor of ghee. One comment: you mentioned using recycled lids. I believe you were referring to the rings you were holding at the time. But just to be clear, you can not can with previously used lids. Rings yes, lids no.
@@melissaohlrich2418 same here. I have reused some lids 5 times already. A friend has some that have been used over a dozen times! You just need to inspect them to make sure there is enough "rubber" seal. The older lids work better for resealing than the new ones. I also reuse lug lids from commercial jars when water bathing wih great success. Also with 50+ years of canning experience.
Just a quick tip for newbies. Once you find the "sweet spot" on your stove for the weight jiggler (1-4 times per minute) take a sharpie marker and put a spot near the dial to mark the spot for next time. This saved me all kinds of grief for the first couple years I was learning to can. Remember that every stove is different. Good Luck!
This was truly one of the best canning videos I’ve seen. I pressure can things but have been afraid to do butter. I bought a weight to use but have been too afraid to use it because no one before you actually explained what the jiggle should look like. I LOVE you for that!!!! Thank You 💕
@@RiversideHomesteadLife awesome info... I like the fact that you use plain speak and you are not fancy about what's going on it's not like it's a mystery you're making it look affirdable and easy to do . that's great! thanks again
The butter will melt faster if you cut it up first. And butter can sit out of the fridge. That keeps it softer and wadi to use. I use a covered butter dish.
Tracie Smith, am 66 year old man and grew up helping my grandmother and mother with all sorts of canning and laundry because I was stronger than my older sisters. ( used old wringer washers back then ) I still garden and cann to this day. My daughters and 2 ex wives haven't ever shown any interest. Its lots of work but I enjoy the feeling of satisfaction while eating the fruits of my labor. Best wishes.
@@noway905 DARN! Too bad I'm already married and still crazy about the old coot after over 30 years! We have a thing going, he grows the food and I can it. And cook it (he only grills) and then I wash the dishes, clean the . . . wait, looking for wife #3? I do love me a wringer washer to this day! 😜
Does this still work like butter (as opposed to ghee) for cooking? For example some recipes depend on the fact that butter is an emulsion (combination of fat and water). Beurre Monte for instance. If you heat it too hot, the butter "breaks". I'm guessing the shaking is to reemulsify it?
This is my second time watching this episode. I get caught up doing other things and forget how to do . But I love your videos and the things at 72 I'm still learning. Who said you can't teach an old dog new tricks😂.
Great video. Reminds me of the 1960s when my dad used to can food. He was raised on a farm back in the 20s, 30s, and 40s. I wished he had passed on more of his knowledge.
I love your videos, you make them easier to watch and to understand. I am actually going to use your video when I start to make my first batch of butter. It seems easier than making Ghee. Who knows I might try to make Ghee later once I get this down pat. Keep up the good work.
Thank you. Have been canning about two years and have put butter in shrink bags in the freezer but will sure process some butter this way in the next few days.
Riverside, ideas for your next long term storage/ home canning video. Canning Pinto beans seasoned with Ham bones. You may purchase meaty ham bones from retail baked ham stores such as Honey Baked Ham, Heavenly Hams. My HoneyBaked ham store sells frozen hambones $5.00 after each holiday. Most Preppers may have abundance of dried pinto beans. But what if.... a heat and eat only or a open the jar situation was all that is available. Thank you for your channel, and awesome information.
I use a little bit of oil on the breather tube as well. I had issues with the weight sticking, regardless how clean it was. The oil prevents it from building up too much pressure and stay in the desired range.
Getting ready to do my first run of water glassing eggs - learned about it on your video recently. Just waiting to get the gamma lids and lime in tomm. Took a while to find a source for the unwashed eggs, but hopefully they'll turn out good! Thanks for the great content and for turning me on to this method! Love eggs and can't imagine not being able to have any if (when) things go south
We've done the water glass egg method many times. It helps throughout the winter when the hens aren't laying as much. What we've both heard and noticed ourselves is that it's much better if you can get fresh eggs that have been laid by hens that don't have a rooster in the coop. In other words, sterile eggs. That will make sure you don't get any of those little "blood clot" things next to the yolk, which will cause your egg to rot. Longest I've stored waterglassed eggs is actually 11 months. Granted, the yolk didn't want to stay whole when I cracked it but, smelled right, looked right and tasted right when I'd scrambled them. (I had totally forgotten the last gallon jar between our fridge and outer wall. Keep them there because it's dark and actually very cool)
I just filled my first jar yesterday! Got 10 dozen eggs from local Amish and 25 were clean enough I felt comfortable using. Found a huge pickle jar on curb so I used that. So excited! I pretty much only eat meat & animal fats so I started canning and dehydrating. Raw eggs in low heat dehydrator right now to make egg powder which I vac seal into jars. Also making super dry meats to vac seal in jars and maybe make up my own ready-meals for go-bags So much less anxiety about state of the world now that I’m getting some very important preps in place (I’m late to the party!)
Your channel is fantastic! We’ve learned so much. Bought our first pressure canner and looking forward to a good harvest this season. Keep up the great work and thank you!
Yeah I like that you’re canning butter. But one thing you need to know you can bring butter home from the store and leave it on the counter and six months later it is still good as long as it is not in direct sunlight, like you open the package up and put it on a dish with the sun shining on it it’s not gonna go bad butter if it’s kept in a cool climate 60° or cooler left on the shelf, it can last for five years. If you take your butter put it in a pot and heat it up let the solids separate from the oil pour the oil off and leave the solids that has settled to the bottom out of it it will last in a jar without pressure cooking it 5 to 10 years the solids have the water and the stuff in it that will rot. Most people do not understand butter. I grew up with butter on the table all the time we never refrigerate it or butter when I was growing up. It didn’t go bad, water concepts you’re jumping through a lot of extra hoops that you don’t have to jump through. If you take your butter heat it up and pour the oil off into a jar and water bath it so it pressure seals it ass just sealed up good keep it in a cabinet where it’s not in direct sunlight you can get shoot 15 years out of it. It’s not gonna go bad. You can either buy it in the store like that. They call it Cher. And you don’t have to refrigerate Chee. It will not mold it will not mildew. I hope this information is been helpful to you and I hope it helps you with your food storage long-term food storage do you have a great day. God bless.
Thank you Tim for your info. We also grew up with our butter left out on the table. I was going to pressure can mine, but now I will try your way. I am guessing 20 minutes in a water bath to seal my jars.
This is a great idea. Never knew this could be done. I may even attempt to use my presto pressure canner(for the first time). I have a glass top electric stove and these new ones do not have steady heat it fluctuates and is not good for pressure canning. I’m contemplating getting a portable electric burner so I can pressure can. But again thank you. Loved the video.
One thing I did learn is that you do not want to reduce pressure fast at the end because you can blow up your glass by the pressure dropping to fast so I'd left the pressure go down naturally as possible. you can let it sit and then take the giggler off but let the interior drop temp on its own.
Once you open the jar of butter you DO NOT have to put in refrigerator We keep our regularly used butter on the counter in butter dish just the same way people have doing for 1000s of years, just use clean utensils when using the butter so it doesn't get contaminated which will cause it to mold. Butter will last out on counter at room temps for ar least two weeks, and even much longer when room temps are cooler.
I have been freezing butter to keep ahead, but would be even better to have it on the shelves so I have more room in the freezer. Also if we have a power outage! Then I have to start canning what I can do from the freezer, so there is no loss. I have been teaching some of my friends how to can this year. They have gardens, and it's great that they want to preserve some things for winter. They have really been enjoying it. The best way is to just let them do it and watch them, and talk them through it if need be. They have been taking notes for each thing that they have canned. It warms my heart to see them start looking for new things to do in canning. Again thank you for all your reports. We DO listen! Greetings from Western, N.Y.
kathysiebert6654, You can can on a propane grill side burner, propane camping stove or even a wood fire. Granted the propane stoves are usually smaller and not as convenient as your kitchen stove; and an open wood fire is a real test of your skills, but it can be done.
I love kerrygold butter! In the last year it has gotten so expensive but it is worth it. I am going to give this a try so if the price keeps going up it'll be more affordable
Kerrygold is 85% grass-fed. And that's because in the winter in Ireland there is no grass to feed them. So they do supplement with grain after that. The new Kirkland brand at Costco is 100% grass-fed and so I switched over to that for that reason and also because it is usually cheaper to buy than kerrygold
I purchased an all American like yours (thank you for that, too), sometimes the lid sputters but pressure is good. Do I need to restart the process? And is that okay - to restart?
I can ghee instead of butter. It's more in-depth but worth while. Ever had a ribeye cooked in ghee & rosemary? Only thing that I could see that was a bit off, was the distance your jars were from your pot. Get those things right up next to your pot before you start laddling. 😉 👍🏻
Yes to both of these comments! Ghee is shelf stable pretty much even without being pressure canned, and pressure canning it would make it last even longer! I also wipe my rims with vinegar. 💯
Ok Melodie, maybe you will answer my question please. My first try at it some of the jars never combined and solidified. That was about 3months ago. They are sealed so no be left them but only one jar that never made it into the canner because it was full, did what this showed. It sealed because it was hot so I’ve left it in the shelf. Do you know might have caused this?
@@melodiegasaway3038 we did this for two days, and then some. it never got solid, and some still aren't. It looks ok in the jar. One is a big lump in the enter and some are solid now. Just don't know what we did wrong. I followed the directions and we've been canning for 40 years, just not butter.
Awesome. I've canned lots of weird stuff including hard boiled eggs, milk, mushrooms and poultry bones for dog food. Never thought of butter. Thanks... And I have the same canner you have.
Your channel is awesome. I just bought the All American, the presto canner, harvest right freeze dryer and vitamix. Everything arrived today. Planning on using your channel to get started. Thank you
Ghee is only $7.99 a pint, already done and shelf stable, as long as it is available I will keep adding jars to my prep storage. I have made my on, and it is a good skill to know.
New subscriber here!!! Not only is your video the best I've viewed for canning butter, but you also use exactly the same butter we do! We will buy nothing else but Kerrygold as long as the supply is available, which is why I wish to pressure can as much as I can. I've been stocking up and am running out of room in our apartment-sized refrigerator so it is time to get to work! Not only do we share the same butter brand, the first thing I noticed, behind you on the counter, was your set of Cutco knives!!! I have exactly the same set in the same color block. I was my son's first customer when he started selling Cutco right out of high school 15 years ago. They are the best! Thank you for your clear and concise directions. I am using a digital pressure canner and love it since our glass top stove has heat-regulating issues. I look forward to watching more of your videos!
There are some jars which are made crooked and don't have rim of the jar parallel to the bottom. They will not seal. You can put jars upside down on countertop and spin them. If there is a gap don't use them. You would have to tighten the rings really hard which is not recommended anyway. I love your explanation of the process. I'm doing it only for about six months and planning to can some turkey now
Constructive criticism: You have good information and you present it well. There is no possible way for me to stay and listen with the annoying and distracting background noise. Please stop adding music.
@@TheonewhomJesusloves895 YES! I keep a pad of stickynotes handy so i can cover them up. Sometimes though, they move to different places on the screen. It must be immature kids doing the production/editing.
The butter will melt faster if you cut it up first. And butter can sit out of the fridge. That keeps it softer and easier to use. I use a covered butter dish.
If you are timid about canning maybe you should look into FREEZE DRYING FOOD?
Check this out Link:
affiliates.harvestright.com/1450.html
(This is my affiliate link- it will help out our channel by reserving a small commission and will not cost anything extra to you ! :)
More amazing tips:
ua-cam.com/play/PL4Ng_HzU8Tt8S5_c9VI63xFJw4TzhQpRy.html
A Canning method that some people use that does not require a pressure canner!
ua-cam.com/video/VnVXU8lphFE/v-deo.html
Thank you everyone for your amazing comments and Input, we appreciate you!
We can tomatoes and preserves.
Awesome machine !
I have all american pressure canner too, can you place jars on top of jars in canner or no? Also have you ever pressure canned half gallon jars? I also am 1000 ft above sea level, how long would you cook meat in half gallon?
However you can't freeze dry butter.
@@paularobinson9354 yes you can. Powdered butter is made this way. Give it a try its good but i I do prefer the method used here. Made some more today
In Romania don't have a such "gadget" (pressure canner). Plus I can't afford 75 minutes to burn gas for 8 jars. We make ghee. The water and proteins from butter are removed and remains just fats. Indeed the taste is different. But is good. Keep the good work!
L I pinned a water bath method in comments- often other countries still prefer that method
Thanks!
How long can we preserve ghee if not refrigerated??
I'm from India and we can get ample ghee here !!!
@@bernicejoy3038 at max 20 Celsius degrees I keep ghee aprox. 2 years (when open jar then another 6 months). It's posibile to resist more than 2yrs but I never try it because we eat it. No refrigerator. Remember, I told that I make it at home and know how to do it very well. I learned that from UA-cam years ago from people of India. Thank you clever nation!
HOw do you make ghee
Very well done. I've been canning for nearly 40 years, never canned butter, but will be now. I do have one tip for you, since you asked to supply tips. Before putting your lids on, wipe the rim of the jar with either vinegar or lemon/lemon juice, if you got any butter on that rim, the jar won't seal, this should also be done on all canning, especially when fats are involved. I wish you all the luck in the world my friend, prices are rising beyond most peoples reach and prepping up is not to be confused with Armageddon UGH, everyone who's peeked in my lower kitchen thinks I'm a doomsday preper lol, truth is, I'm 100% Italian, we hoard food BAHAHAHA. Good luck
He did say wipe the jars before putting the lid on.
❤God❤ Bless❤Your❤Soul.❤
You should look up how to refine butter. It is much more shelf stable and lasts longer than five years
You should look up how to refine butter. It is much more shelf stable and lasts longer than five years
Just having food prepared after a hard day at work. Eating a good home cooked meal. I see chili, red beans and rice and chicken and veggies for chicken noodle soup.😊
I pressure canned 12lbs of butter last night. By the grace of God everything went fine and I tasted it on toast this morning. It was delicious. My son said that was the best mac and cheese he's ever had. With everything that's going on I felt we needed that. That was my first time ever and it was successful.
Did it taste like butter usually tastes?
Very cool! I plan on canning my 30 pounds of butter and plenty of milk before I can’t afford either. Who knows natural gas will probably skyrocket too! Cheers from Commiefornia! FJB!
Thanks for your comment Schmoopie, glad to hear you are canning!
2 years later I’m watching this and I can confirm that I had definitely gone up!
Haha.
I canned some ammo today and put a couple cans in the counter top.
My Wife came home and I heard her laughing her ass off.
I knew exactly what she was laughing at.
Haha….gotta keep a sense of humor when the world is turning to crap.
This is definitely my favorite prepping channel.
Glad to hear! yes a sense of humor is always good to have, I appreciate your comment!
I wonder if I should can my kitchen pistol...? Lol 😆
@@charlottesometimes6977
Mylar, dessicant packs….lol.
Be sure to heat up the ammo slowly....!
🤣🤣👍🏻
When your canner is finished and the pressure comes down let your canner cool for a while. If you have something else you need to do in between go ahead. If you don’t want to wait that long, then just slightly open your canner let it sit for about 10 mins for a while to lessen the chance of quick temperature change to your jars especially if your house is cold or you have your A/C running. This is true for any canning product. It’s also good because if you remove them too early one of your jars can explode on you. I’ve had it happen to me, so be cautious. I’ve been canning for 3 years now.
Its been so long since I have canned I forgot about that thank you for the reminder
There is a much simpler method . Ghee. Slowly melt butter till it looks clear. It will first bubble. Make sure you don’t burn the butter.
Put it into your sanitary jars and seal it. Done!
Once again-you don’t miss a detail, makes it much easier for us newbies-appreciate brother, you’d make a great coach.
I appreciate that!
I am impressed, most men won't can. At least not the men I know. Way to go, right on!
Thanks Wanda!
If the men in your world won't participate in food prep and storage, maybe you need to find a better class of man.
I do all of our canning, my wife grows the food, I prep and can it.
My partner is into canning. He prepped and canned beef stew while I was recovering from surgery.
This man cans like a madman. And I do the dishes!
P.S. Love the fact you do not spread fears and actually share how to Prep and Prepare for the future.
Some people take things as spreading fear some don’t- fear is not goi g to do anyone any good- be smart and on top of things!
Yes we try to give people variety !!! 😁🙌🏽
Advocating SAFE techniques removes fears. This is dangerous and people should be afraid of it. We know better.
Drinkin some beers and canning tonight. Sometimes I think im crazy for spending my time doing this on a friday night. Then i think, if anything im kicking inflation in the ass. Will it pay off? I do beleive it will, its a no brainer. God bless us all!
Good mindset Dallas - if anything else you will save money for sure 🙌🏽
Get creative and see if you can come up with beer butter...lol
I do the same thing. Enjoy brewski while canning
This was my first time on this channel. I had no idea Brad Pitt made teaching videos for the masses. I subscribed and will be back for the info and for the eye candy!!! Thank you.
I've been pressure-canning for a really long time. Your video is exactly how I pressure-can. I have the same All American, and if you & I were canning side-by-side, we would be in total synchronization. If you're really a 'newbie' pressure-canner, you don't seem it. You must be a quick learner, and you did everything straight outta the books...no short-cuts!! Nice job -- gorgeous canned butter, too!
Why 1 one inch head space?
Thanks
@@holdthelovealways Butter is being canned as a meat. Pressure canning meats require 1-inch headspace and the 75-min or 90-min time. But check the mfr directions for elevations before starting -- elevation affects the pressure canning process.
He learned from his grandmother, I guess.
@@homesteadgal4143 I assume the required headspace is to ensure adequate exposure to steam?
Any product will siphon if filled to high in the jar.
came across your video and you were 100% on all technical areas to can butter. been doing it 20 years now. if you want to speed up the solidifying process, when jars are cool enough to handle but not HOT, pop them in the fridge and visit them every 5-10 minutes for 30 min - 1 hour shaking them up. this saves a few hours max.
He does this at the end. :)
Hi Riverside Homestead life. I know I always comment so much.… Sorry. I hope you can answer my comment above. But I also wanted to tell you how much I appreciate you leaving/filming actual how to videos. I’ve deleted so many people that are just fear mongering. And I don’t believe that’s what you do at all. You actually teach and I’m very appreciative as I know others are.
Thank you. God bless you and your family
Thanks so much! Yes we try to have a balance of info / news- and how to- we can’t read all comments but we try as often as possible!! We like lots of comments and discussion- many knowledgeable people in the community!
I canned butter(pressure canner). It came out perfectly. Ate it after three years. It was fine. I was paranoid.. The only thing I would do differently is use non salted butter. Now that times are getting rough I'm happy I learned this. Thanks for posting this.
Why non salted?
Some people us a mix of half salted half unsalted. Or a 2to 1 mix.
@@NatureScapesStudio Thank you(I will try that).
@@ascolari It comes out a little gritty.
This is the kind of thing you can do a number of times "safely" until you can't. Please do your research before doing this. It is NOT safe.
I do half salted and half unsalted in my batches. I like just a little bit of salt. The flavor is unmatched with canned butter. I also make ghee. I like having the option of using either one. Either way I’m buying as much as I can afford once a month. Thanks for all the tips. Thank you for all you do. Thank you for your hard work and all the effort you put into these videos. It’s appreciated.
Whatsdifferents between butter and ghee which is better
@@amiralove3877 Ghee is clarified butter. Once you've pan-heated the butter until it's simmering, cool it. The milk/dairy solids will be on top are easily skimmed off. Voila! What remains is ghee and, once pressure-canned, it will be shelf stable for years and possibly decades.
@@lucy8025 what do you use the butter milk for? We have a daughter qith a dairy allergy so I've only dabbled with making Ghee once but will be due to make it again soon
Ghee is not the same as clarified butter. To make Ghee there is an additional step.
1\2 & 1\2 ? great idea thank you
I have pressure canned butter, but am about to do another batch. This video came up and I couldn't resist watching. I love the way that you focused on some of the aspects that others do not, such as the condition of the rings (that has happened to me, more often with the weaker larger sized rings) and the way that the cover sits - it is easy to get it on a slant. Great to show people the weight jiggling up close too and how often to expect that. Two things that I was dreading when I started canning: as you demonstrate, whether the canner would boil dry and secondly, knowing at what point to start the 10 minute count - that was my worst - as you say, it soon becomes second nature and I agree with you regards the oven dial sweet spot! Great video, really helpful, great advice. Hope you enjoyed the butter!
I use a large stock pot, and a smaller stock pot as a double boiler for melting the butter.
You have great content. Thanks for of the tips.
Me too!
Great idea! Thanks.
Nice video. I have canned butter and have some on the shelf currently. 2 years and it still tastes great. I now turn my butter to ghee to get an even longer shelf life out of it, tastes great, and has the extra added variable of cooking with it at higher temps without burning. It is nice to see more people canning these days.
Yes it is - very good folks learning old ways- very valuable
Are you able to bake with ghee (as a substitute for regular butter).
TLynn I have never canned butter but do make ghee and have about 15 jars on the shelf. I love the taste and use it for everything. Is it better to just can butter? Thanks in advance
@@prepper6787 I have substituted ghee for butter over everything except pie crust and it comes out great. Is the best substitute. Pie crust I use shortening but if down to butter or ghee I would use the butter for pie crust.
@@heidigottloeb6311 I have both butter and ghee on the shelf but we do find we use the ghee more frequently. I would jar up whatever you like to use the most. Ghee benefit is it lasts much longer on the shelf.
Put the jars in a cold oven then turn on the oven. It will keep the jars from cracking if the jars are heated slowly. I can butter too. Love it! Good video.
Thanks Lynn
will the lids pop like canned vegetables and meats? answer would be greatly appreciated . nanna and papa.
@@johnnymccann5607 yes
I hate to be the naysayer here, but I would offer my own advice from my own experience with canning butter, which I do. Because it is a 'low acid ' food, it really needs to be pressure canned, for at least the same time you would do meats, 75 minutes for pints, 90 minutes for quarts. This is the best way to protect yourself against botulism spores having a chance to grow.
Oven canning period, is not a USDA approved way of sealing things safely. In fact, because they slowed down funding for these types of official tests, most Universities and extension offices never got around to testing anything dairy. So, that is the main reason we are 'told not to'.
I realize people have been doing this for a couple hundred years and in other ways before that. (mostly they made cheeses and other shelf stable goods with dairy but I won't digress.)
There was also a lot more food borne illness before pressure canners came around. While we have the ability to invest in a pressure canner, I strongly suggest buying one. They are usually $100 or less if you find a decent deal. Mine I got at a local hardware store was actually cheaper than one on Amazon, believe it or not.
I know a lot of people who do oven can their dry beans and flour, just so it stays sealed and the insect eggs that are in it cannot continue their life cycle. Yes, nearly all of our food has some insect contamination even if it is processed and considered 'shelf stable'. For those already dry goods, you can probably be just fine oven canning, but I would definitely never do dairy or other low acid foods that way.
I hope I explained this well. I just want everyone to be as safe as possible, especially with something so important as the food we eat.
This is probably one of my longest comments ever lol. So please excuse me if I see other comments of this nature, I have copied it and will paste it there. I genuinely am not trying to spam!
U let butter settle after melting u can make/get what is clarified butter, it's what's so so good with crab legs etc
I keep whipped, salted, sweet cream butter in the container with the lid on it out on the counter all the time. Room temperature under heating or air conditioning, summer, winter, it doesn't matter. The label says "keep refrigerated" but it's pasteurized and besides, if I put it in the fridge, it just gets hard, which means it's not very spreadable. I've never gotten sick from it, nor has anyone in my household. As long as it is handled properly, there is no reason to believe that anyone would get sick from it. Use a knife, spread it on the bread or toast, don't get anything else in it, replace the lid, return it to the counter. No big deal. Most foodborne illnesses are caused by mishandling of food. Don't lick the knife and then stick it back into the butter or anything stupid like that. Teach children how to properly handle food. You should be good. 👍
Thanks Bruce!
@@RiversideHomesteadLife Thanks for your videos!
never refrigerate it either when it is opened.
besides that, my doggos love to steal it from the dish when i am not looking, so it never has time to spoil anyways 😂
I keep my stick butter on the counter too but in the winter it's firmer as I don't keep my house above 68. I've never had a problem doing that. What if you don't shake the jars? will it be more like Ghee since the solids are at the bottom?
I never frig my butter! We go through it fast too.
Bravo for canning! Does my heart good to see men pick the art of canning & become skilled. You did a great job! Glad you mentioned the difference between water bath & pressure canning!! Only one tip: I always take a bit of paper towel or cloth and put a little vinegar on it to wipe the jar rim down in case any butter/grease/fat/ manages to get on the glass jar rim...actually, no matter what I can I do that. If it is left there, it can break the seal & the food is wasted. Just a bit of vinegar wiped over the glass rim before placing the inner seal will keep that from happening. Again: GREAT JOB!! I learned from you as well! Happy canning! Oops!! Just watched again...I saw you mentioned the vinegar wipedown... sorry
Don't forget to remove your rims. Sometimes rims left on jars can make it seem like they still sealed but it could have come loose and only stayed on because of the rim. By removing the rim you'll know right away on the shelf if the seal has been broken because it will not reseal.
Great info! Thank u!
Yes 🙌🏽
Instead of overcomplicating it like that, adhere to common sense; if it ain’t sealed proper when you go to open it, toss it!
Just found canned Collards with a popped lid. Love that tip to keep family safe.
@@LarryMarston I think perhaps you're not understanding the purpose of the comment? Yes, we need a proper seal, but we must also be aware that there is such a thing as a false seal, which can create a deadly circumstance in the food that's been canned. If we leave the rims/rings on snugly, the seal can be a false one that releases and re-vacuums tight again simply because the ring holds the lid in place during the off-gassing of the fermentation processes of bacteria. We can not know that it's "properly" sealed when we open it if we've left the ring tightly on the jar. It can very well be, dangerously, falsely sealed.
Thank u ...never saw canned butter..This guy speaks loud enough and clearly and explains every step, with out any other nonsense. He explains details very well...He should make more videos like this, with different or unusual items. Thanks for all the tips...
You are most welcome, and thank you kindly!
Awesome. I will do this when the weather cools off. It is still to blame Hot here in GA for me to heat up the house!!!
I really enjoy these videos! I'm learning step-by-step, start-to-finish, the right way to pressure can! My goal is to be as self-sufficient as possible. Thanks for another great (no b/s) video, with all of the right procedures, great tips, tricks, and links ~ Very cool 😎
AWSOME!
🙌🏽😊
You can also easily make ghee at home. Take a pound of butter, or more, and put in an oven safe dish. Put in a 250 degree oven for 1.5 hours. Remove and skim off anything floating on the top. The milk solids will have settled to the bottom of the dish. Carefully transfer the butter oil into a clean jar, leaving the milk solids behind in the dish. Put on a lid after it cools and store in a cool place. One pound of butter makes one pint of ghee. It is shelf stable for over a year. The one advantage of ghee is the smoke point…485 degrees vs. 350 for regular butter so when you cook with it you don’t have to worry about it quickly burning and turning brown. You can use it anywhere you use regular butter. It’s easy to make and so expensive to buy. Appreciate all your tips!!
Been canning butter since I was a kid..grandmother taught me.. I only pressure can for 60 minutes.. why you ask.. because the butter buy at the store..its already pasteurized.. so no need in the extra time..been doing it for over 40yrs.. and I'm not 50 yet..
Very interesting!!!!
@@RiversideHomesteadLife .. i make ghee as well..
the fda wants us to believe there are things we can't do because ppl wouldn't buy as often.. some rules are ridiculous..the old timers didn't have a government agency tell them how too.. why should we.. like don't can bacon.. I been doing that forever.. keep us in videos..
I thoroughly enjoy them
This excellent video gives you my follow. Thanks for being so thorough! I placed several rings that didn’t screw down like they should in the recycling bin. People don’t realize that little details like this can ruin your canning session! Keep up the good work!❤
Thank you kindly and appreciate the sub! Welcome to the group
I appreciate the detail of your videos and actually showing the process of the pressure canning and what it sounds like. Thank you.
😊👍
Make ghee. No canning necessary, it’s shelf stable and last years.
I've been secretly watching your videos, SO I finally decided to subscribe. I'm loving the knowledge you provide without making me feel overwhelmed with the current situation. Much love from the UK
🇺🇸 Started watching my Grandma canning when I was like 3-4 years old !
Was my job to help counting the caps sealing.
Hate to tell you how long ago that was !
Ya, I'm 63 years old, and I NEVER had any idea that you could can butter, BUTTER, and for a FIVE year self life no less !
Of course, we didn't have the luxury of a pressure canner either !
I had NO IDEA !
How cool is that !
THANKS !
KEEP 'EM COMIN' ! 🇺🇸
You have great memories!
We will keep’em’comin 🙌🏽
Do you do water bath
Hell ya! lol homestead heart taught me a while ago, but I definitely enjoyed this one. Thank you!
So glad I found your videos. I've frozen eggs with my silicone muffin pan, canned pulled pork, chili, taco meat, & lemon pepper chicken breast. I've been worried about butter. So glad you did this one.
I am so glad I found you!! Thank you for this detailed video!! I am 64 and just learning so I can pass it on to my 5 kids to know... and pass it on!
I’m also just learning at 65. I absolutely love canning.
Thanks for posting this very useful video. It really inspired me to make room in my freezer. Thank God for my All American 921 which I bought many years ago. I've used it more in the last two weeks than I used it in all the previous years. Keep up the good work.
I bet! Thanks for sharing Linda!
I have so much butter in my freezers. I was going to make ghee but maybe I will can some full butter with the solids too.
@@joyful_tanya I just did both. SOOOOOO EASY! I recommend leaving the butter out on the counter overnight to defrost and soften. This sped up the process quite a bit.
@@chickchoc thank you for the tip!
I haven’t found a better “butter canning” video yet. Details I would have missed otherwise even if I read my ball book probably. I learn better by watching and working along, Thank you!!
Do you know why you haven’t found a butter canning video because it doesn’t make sense to you. Number one butter is insanely easy to make as long as you have heavy cream which can be purchased at a store or a local for dairy farm. Second reason people don’t can butter is because he’s not counting butter his mouth and get it and put it in a can and pressure cooking it is just melting butter and put it in a jar what happens when you need that butter softened not melted then your shit out of luck with all those cans of butter. Another reason why You don’t see any butter canning videos because literally no one does it and it doesn’t make sense to cause how often are you using butter that you need to can and preserve it. The purpose of canning and preserving was sold that the food that you grew from spring to fall last through the winter and the rest of the year. It’s the purpose of canning butter can be easily made at any time in a couple of minutes that’s why no one bothers to canned butter it’s absolutely stupid to do so.
@@Ariadielgaut Your not going to be able to by butter before long and f eat it will need as much as can have on hand.
Thank you. I love that men can can too! Enjoy your videos. I have not canned terribly long, so I appreciate tips and tricks. Thanks for all you do. I canned butter in 2016 and still eating it. Perfectly fine!
So glad to hear that! Thanks Susan!
Men can-can. I love it!
I've been learning pressure canning with my All American all summer, and your video is the best explanation I've found . Youre a great teacher, clear, organized and to the point. Thanks so much!
Great tutorial. I will be doing some butter, as I’m not lovin’ the strong flavor of ghee. One comment: you mentioned using recycled lids. I believe you were referring to the rings you were holding at the time. But just to be clear, you can not can with previously used lids. Rings yes, lids no.
Yes you can, as long as you inspect them for damage and seal consistency. Been canning for over 40 years.
@@melissaohlrich2418 same here. I have reused some lids 5 times already. A friend has some that have been used over a dozen times! You just need to inspect them to make sure there is enough "rubber" seal. The older lids work better for resealing than the new ones. I also reuse lug lids from commercial jars when water bathing wih great success. Also with 50+ years of canning experience.
Just a quick tip for newbies. Once you find the "sweet spot" on your stove for the weight jiggler (1-4 times per minute) take a sharpie marker and put a spot near the dial to mark the spot for next time. This saved me all kinds of grief for the first couple years I was learning to can. Remember that every stove is different. Good Luck!
great advice
This was truly one of the best canning videos I’ve seen. I pressure can things but have been afraid to do butter. I bought a weight to use but have been too afraid to use it because no one before you actually explained what the jiggle should look like. I LOVE you for that!!!!
Thank You 💕
It is NOT safe to can butter at home. Go to the National Center for Food Preservation website.
@@jjlepepe5875 ua-cam.com/video/uA13kqIO3OM/v-deo.html
I agree 100%
Thanks!
Thank u Diana
Cant WAIT to give it a try... going to save me a lot of room in my freezer too! Thank you learning every time I turn on your videos
Excellent 🙌🏽
@@RiversideHomesteadLife awesome info... I like the fact that you use plain speak and you are not fancy about what's going on it's not like it's a mystery you're making it look affirdable and easy to do . that's great! thanks again
I’m just learning canning so thanks for the great directions
I am a garden canner, but just started with meats. Will watch for butter sales and try this for sure! Thanks for a clear, concise video!
The butter will melt faster if you cut it up first. And butter can sit out of the fridge. That keeps it softer and wadi to use. I use a covered butter dish.
I love this.. It's inspiring to watching a man can and putting food up for his family. 💝
Tracie Smith, am 66 year old man and grew up helping my grandmother and mother with all sorts of canning and laundry because I was stronger than my older sisters. ( used old wringer washers back then ) I still garden and cann to this day. My daughters and 2 ex wives haven't ever shown any interest. Its lots of work but I enjoy the feeling of satisfaction while eating the fruits of my labor.
Best wishes.
And he’s so neat and clean!!
@@noway905 DARN! Too bad I'm already married and still crazy about the old coot after over 30 years! We have a thing going, he grows the food and I can it. And cook it (he only grills) and then I wash the dishes, clean the . . . wait, looking for wife #3? I do love me a wringer washer to this day! 😜
Also try to get a stainless steel funnel for loading jars...much better than plastic ! Plastic and hot goods should never mix!
I just did 50 pounds of butter canning.
Awesome! Glad to hear!
That’s a huge amount of butter!
Does this still work like butter (as opposed to ghee) for cooking? For example some recipes depend on the fact that butter is an emulsion (combination of fat and water). Beurre Monte for instance. If you heat it too hot, the butter "breaks". I'm guessing the shaking is to reemulsify it?
This is my second time watching this episode. I get caught up doing other things and forget how to do . But I love your videos and the things at 72 I'm still learning. Who said you can't teach an old dog new tricks😂.
I’m gathering up my materials for canning as we speak. Can’t wait to try.😊
Excellent! Make sure you remove the rims and store them in a cool, dry place. Thanks a bunch Riverside!
🙌🏽💥
Great video. Reminds me of the 1960s when my dad used to can food. He was raised on a farm back in the 20s, 30s, and 40s. I wished he had passed on more of his knowledge.
I enjoy watching your canning sessions. I’ve learned so much about canning. Just bought my first pressure canner. I’m hooked!
So cool
I love your videos, you make them easier to watch and to understand. I am actually going to use your video when I start to make my first batch of butter. It seems easier than making Ghee. Who knows I might try to make Ghee later once I get this down pat. Keep up the good work.
Once again you're the best a teacher that is willing to learn thank you for the knowledge
Doug🙌🏽
Thank you. Have been canning about two years and have put butter in shrink bags in the freezer but will sure process some butter this way in the next few days.
Riverside, ideas for your next long term storage/ home canning video. Canning Pinto beans seasoned with Ham bones.
You may purchase meaty ham bones from retail baked ham stores such as Honey Baked Ham, Heavenly Hams. My HoneyBaked ham store sells frozen hambones $5.00 after each holiday. Most Preppers may have abundance of dried pinto beans. But what if.... a heat and eat only or a open the jar situation was all that is available. Thank you for your channel, and awesome information.
I use a little bit of oil on the breather tube as well. I had issues with the weight sticking, regardless how clean it was. The oil prevents it from building up too much pressure and stay in the desired range.
Great video. I’ve been canning for years and it’s hard to teach canning to someone who’s just learning.
Thank you Gail!
Thank you for teaching me how to can butter. God bless you, your family and loved ones and your food! 😊😊❤❤❤
Getting ready to do my first run of water glassing eggs - learned about it on your video recently. Just waiting to get the gamma lids and lime in tomm. Took a while to find a source for the unwashed eggs, but hopefully they'll turn out good! Thanks for the great content and for turning me on to this method! Love eggs and can't imagine not being able to have any if (when) things go south
I hear ya, we eat eggs everyday! glad to hear you found a source and can store them! Thanks for sharing Drive Strength
We've done the water glass egg method many times. It helps throughout the winter when the hens aren't laying as much. What we've both heard and noticed ourselves is that it's much better if you can get fresh eggs that have been laid by hens that don't have a rooster in the coop. In other words, sterile eggs. That will make sure you don't get any of those little "blood clot" things next to the yolk, which will cause your egg to rot. Longest I've stored waterglassed eggs is actually 11 months. Granted, the yolk didn't want to stay whole when I cracked it but, smelled right, looked right and tasted right when I'd scrambled them. (I had totally forgotten the last gallon jar between our fridge and outer wall. Keep them there because it's dark and actually very cool)
I just filled my first jar yesterday! Got 10 dozen eggs from local Amish and 25 were clean enough I felt comfortable using. Found a huge pickle jar on curb so I used that. So excited!
I pretty much only eat meat & animal fats so I started canning and dehydrating. Raw eggs in low heat dehydrator right now to make egg powder which I vac seal into jars. Also making super dry meats to vac seal in jars and maybe make up my own ready-meals for go-bags
So much less anxiety about state of the world now that I’m getting some very important preps in place (I’m late to the party!)
I'm a newbie canner thank you so much for posting this video. I had no idea you could can butter. Your the best!!!!
You are so welcome!
@@RiversideHomesteadLife where do I find expiration dates on the things I am canning like corn green beans cooked pintos chicken noodle soup etc?
Just finished canning butter for the first time. Easy Peasy!! I followed your excellent instructions and DONE! TY for this video.
Awesome! Thanks for sharing!
you are the first person that shows how to use he pressure cooker step by step. THANKYOU!!!
Your channel is fantastic! We’ve learned so much. Bought our first pressure canner and looking forward to a good harvest this season. Keep up the great work and thank you!
Awesome, glad to hear! Thank you very much!
It's nice to see that you can afford that $10 a pound Kerry Gold butter. I can only afford the Kroger Brand, but I guess it applies to all butter.
Love your video ! Finally a video that shows step by step . This is what I was looking for . Thank you 😊
That irish butter is sold at costco, and I absolutely love it. I freeze my butter and it seems fine for up to a year
Yeah I like that you’re canning butter. But one thing you need to know you can bring butter home from the store and leave it on the counter and six months later it is still good as long as it is not in direct sunlight, like you open the package up and put it on a dish with the sun shining on it it’s not gonna go bad butter if it’s kept in a cool climate 60° or cooler left on the shelf, it can last for five years. If you take your butter put it in a pot and heat it up let the solids separate from the oil pour the oil off and leave the solids that has settled to the bottom out of it it will last in a jar without pressure cooking it 5 to 10 years the solids have the water and the stuff in it that will rot. Most people do not understand butter. I grew up with butter on the table all the time we never refrigerate it or butter when I was growing up. It didn’t go bad, water concepts you’re jumping through a lot of extra hoops that you don’t have to jump through. If you take your butter heat it up and pour the oil off into a jar and water bath it so it pressure seals it ass just sealed up good keep it in a cabinet where it’s not in direct sunlight you can get shoot 15 years out of it. It’s not gonna go bad. You can either buy it in the store like that. They call it Cher. And you don’t have to refrigerate Chee. It will not mold it will not mildew. I hope this information is been helpful to you and I hope it helps you with your food storage long-term food storage do you have a great day. God bless.
Ghee…
What about powdered butter? I bought a lot from a food supplier.
I plan to put it in mylar with oxygen absorbers and put them into a steel barrel.
Don't want to mess this up, do I keep the oil based liquid or the solids and do I have to water bath or anything
Thank you Tim for your info. We also grew up with our butter left out on the table. I was going to pressure can mine, but now I will try your way. I am guessing 20 minutes in a water bath to seal my jars.
I started doing this. Butter in a butter dish on counter. Love it. Soft.
This is a great idea. Never knew this could be done. I may even attempt to use my presto pressure canner(for the first time). I have a glass top electric stove and these new ones do not have steady heat it fluctuates and is not good for pressure canning. I’m contemplating getting a portable electric burner so I can pressure can. But again thank you. Loved the video.
Demonstration was very well done. Thanks!
Thank you Mary!
One thing I did learn is that you do not want to reduce pressure fast at the end because you can blow up your glass by the pressure dropping to fast so I'd left the pressure go down naturally as possible. you can let it sit and then take the giggler off but let the interior drop temp on its own.
Once you open the jar of butter you DO NOT have to put in refrigerator
We keep our regularly used butter on the counter in butter dish just the same way people have doing for 1000s of years, just use clean utensils when using the butter so it doesn't get contaminated which will cause it to mold.
Butter will last out on counter at room temps for ar least two weeks, and even much longer when room temps are cooler.
Thanks for the info mapbike!
I have been freezing butter to keep ahead, but would be even better to have it on the shelves so I have more room in the freezer. Also if we have a power outage! Then I have to start canning what I can do from the freezer, so there is no loss. I have been teaching some of my friends how to can this year. They have gardens, and it's great that they want to preserve some things for winter. They have really been enjoying it. The best way is to just let them do it and watch them, and talk them through it if need be. They have been taking notes for each thing that they have canned. It warms my heart to see them start looking for new things to do in canning. Again thank you for all your reports. We DO listen! Greetings from Western, N.Y.
Good thinking. However, if there is no electricity or gas, how would you save the frozen produce? Won't be able to can anything, right?
kathysiebert6654,
You can can on a propane grill side burner, propane camping stove or even a wood fire. Granted the propane stoves are usually smaller and not as convenient as your kitchen stove; and an open wood fire is a real test of your skills, but it can be done.
@tarnishedknight730 THANK YOU! I do have a wood burning/gas fireplace in the living room.
kathysiebert6654,
Sounds great. Now all you need is a lifetime supply of S'mores.
I love kerrygold butter! In the last year it has gotten so expensive but it is worth it. I am going to give this a try so if the price keeps going up it'll be more affordable
It’s our fave too 😊
@@RiversideHomesteadLife in the old days they never refrigerated real butter, is it necessary to keep this in the fridge after you open it?
I used to buy that brand, but it was found out it's not actually grass fed cows.
Kerrygold is 85% grass-fed. And that's because in the winter in Ireland there is no grass to feed them. So they do supplement with grain after that. The new Kirkland brand at Costco is 100% grass-fed and so I switched over to that for that reason and also because it is usually cheaper to buy than kerrygold
Kerrygold is on sale this month at Costco!
I just canned 10 lbs of Kerrygold butter. Thank you for showing us how. 🙏🏻
🙌🏽
I purchased an all American like yours (thank you for that, too), sometimes the lid sputters but pressure is good. Do I need to restart the process? And is that okay - to restart?
I can ghee instead of butter. It's more in-depth but worth while. Ever had a ribeye cooked in ghee & rosemary? Only thing that I could see that was a bit off, was the distance your jars were from your pot. Get those things right up next to your pot before you start laddling. 😉 👍🏻
I also wipe my rims with a vinegar dampened paper towel.
Yes to both of these comments! Ghee is shelf stable pretty much even without being pressure canned, and pressure canning it would make it last even longer! I also wipe my rims with vinegar. 💯
Awesome video, you covered so many details a lot of people miss. Pro canner totally impressed
I have been canning butter for a few years so nice to know I have it no matter what happens at the stores
Such a sense of security!
@@RiversideHomesteadLife Sure is please keep this up on your videos so many people still don't understand
Ok Melodie, maybe you will answer my question please. My first try at it some of the jars never combined and solidified. That was about 3months ago. They are sealed so no be left them but only one jar that never made it into the canner because it was full, did what this showed. It sealed because it was hot so I’ve left it in the shelf. Do you know might have caused this?
@@NatureScapesStudio after canning while still hot shake the jar up every few hours it helps a lot
@@melodiegasaway3038 we did this for two days, and then some. it never got solid, and some still aren't. It looks ok in the jar. One is a big lump in the enter and some are solid now. Just don't know what we did wrong. I followed the directions and we've been canning for 40 years, just not butter.
Good detailed tips. I liked adding 2 tbsp. of vinegar to the canner water.
Awesome. I've canned lots of weird stuff including hard boiled eggs, milk, mushrooms and poultry bones for dog food. Never thought of butter. Thanks... And I have the same canner you have.
Glad to hear, thanks for sharing Leah!
Just wondering, can half and half be canned? And if yes, would you know how long in half pint jars? Thank you.
Boiled eggs❓😳
Your channel is awesome. I just bought the All American, the presto canner, harvest right freeze dryer and vitamix. Everything arrived today. Planning on using your channel to get started. Thank you
That awesome! thank you, and more how to videos to come!
Try Appalachia Homestead too!
Ghee is only $7.99 a pint, already done and shelf stable, as long as it is available I will keep adding jars to my prep storage. I have made my on, and it is a good skill to know.
Good skills are key
@@RiversideHomesteadLife “OWN” LOL… I need to improve my spelling skills!
You must have more $7.99’s than me. I’ll keep making my own.
but is ghee shelf stable for 5 years?
@@terineedham7967 Yes. The cream is removed so it is quite shelf stable.
New subscriber here!!! Not only is your video the best I've viewed for canning butter, but you also use exactly the same butter we do! We will buy nothing else but Kerrygold as long as the supply is available, which is why I wish to pressure can as much as I can. I've been stocking up and am running out of room in our apartment-sized refrigerator so it is time to get to work! Not only do we share the same butter brand, the first thing I noticed, behind you on the counter, was your set of Cutco knives!!! I have exactly the same set in the same color block. I was my son's first customer when he started selling Cutco right out of high school 15 years ago. They are the best! Thank you for your clear and concise directions. I am using a digital pressure canner and love it since our glass top stove has heat-regulating issues. I look forward to watching more of your videos!
Simmer longer take out milk solids turn it into ghee aka clarified butter very shelf stable with a nutty flaver
Hmmm
@@RiversideHomesteadLife Rosered homestead has a video on making ghee. She's amazing!
There are some jars which are made crooked and don't have rim of the jar parallel to the bottom. They will not seal. You can put jars upside down on countertop and spin them. If there is a gap don't use them. You would have to tighten the rings really hard which is not recommended anyway. I love your explanation of the process. I'm doing it only for about six months and planning to can some turkey now
Have not tried butter, yet.
Saturday was 2nd batch of kielbasa sausage, though. So good.
Sounds good, thanks for sharing Angela!
Actually did my butter--12# outta my freezer! Go me! 🏆
Wow cool. I’ve bought everything but haven’t tried it yet. We did a big garden and I’m planning on canning. Wish me luck ❤
I really enjoyed watching this.
Thank you!
Just now pressure canning my first 12 pints from 4 1/2 pounds grass fed butter. THANK YOU!
Constructive criticism: You have good information and you present it well. There is no possible way for me to stay and listen with the annoying and distracting background noise.
Please stop adding music.
The other thing i cant stand is the way so many channels put the words across the screen..ugh so annoying 😩
@@TheonewhomJesusloves895 YES! I keep a pad of stickynotes handy so i can cover them up. Sometimes though, they move to different places on the screen.
It must be immature kids doing the production/editing.
You are an excellent teacher. I am a pro canner, and you are spot on Great Job!
I’m starting to really like this channel
Ahh shucks 😊
The butter will melt faster if you cut it up first. And butter can sit out of the fridge. That keeps it softer and easier to use. I use a covered butter dish.
Thanks for the tip!