The Only Way to Can Butter Safely. SHTF Food Prepping for Long Term Storage. 5 Year Shelf Life.
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- Опубліковано 6 жов 2024
- Showing you how to can butter for long tern food storage in a manner that will be safe to eat years from now.
Presto 23-Quart Pressure Canner and Cooker
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Canning Kit
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This is the first time I’ve seen your channel. You are absolutely NOT a bumbling idiot! Please don’t say that about yourself. I found you very pleasant to listen to.
Donna
You are absolutely right about sterilization when canning & using a pressure canner. There is no need to pre-sterilize jars if you pressure canning. The minimum pressure for 5 pounds is already at the temperature that kills bacteria, etc. Don't let anyone in the canning field tell you otherwise - many have just followed what grandma did and that's fine. Their methods work as well, but I do my canning the way you do and its less work. The only thing I don't do is use vinegar to clean my jar rims; especially on a dairy product because one teeny drop that could fall into your jar will change it. You can use a very damp paper towel and it works fine. Great job on the video! Your wife should be very proud and thankful to have a husband like you. God bless.
I agree about the vinegar.
Thank you. I agree.
A chemist even said vinegar does nothing. I think it’s just companies and govt acting like they know something you don’t.
@@rats2themoon Thank you for saying something. I looked into it after reading your comment. I plan to just use hot water from now on.
The vinegar cuts any grease that may be on the rim of the jar. You do NOT have the paper towel soaking wet with vinegar just damp with vinegar. Water is not going to cut any grease on the jar.
I love the way you talk. I am a chef and own a place in gearhart Oregon. Canning is my new hobbie. Butter is my favorite food group lol
Thank you for a great informational video on how to safely pressure can milk for long term storage. I can my butter similarly. I have also canned ghee but, I do prefer the taste of real butter. Only difference I do, is actually not the butter itself but, my pressure caner. I also have a 23qt Presto caner. Same model as you have.
When I grew up and was learning how to preserve food. Our pressure caner was of the old type that only had the jiggler and NOT the pressure gauge in the middle. Of course it had the pop up thingy as well as the rubber nipple in the lid, that IF you did somehow manage to get to much pressure in the caner, it would pop and let the pressure out.
As an adult, I was still using the old type pressure caner with only the jiggler. Unfortunately, when I moved over to northern Scandinavia, where I still am. I had to leave my pressure caner behind, thinking I could buy a new one over here... NOPE... They don't use that system here. They only use water bath and more or less only use it for jams, preserves and maybe pickles... I had to buy my 23qt Presto through Amazon in the US and yes, it did cost me an arm, leg and my firstborn with shipping and custom/duty fees... Next problem was finding jars that could withstand the heat and pressure, hopefully from within the European Union, so I wouldn't get slapped with the crazy custom/duty fees. Finally manged to find good quality jars, which I could use the Ball type lids and rings on. Something that made me VERY happy...
Back to my pressure caner... Since I for so many years was used to only the jiggler, that pressure gauge in the middle was driving me totally bonkers!!! I read up on the Presto caner and found out that I could use the different weighted jiggler on the caner and totally ignore the gauge!!! Hallelujah!! I'm back to enjoying caning again!!! 😁
You’re not a bumbling anything. Just found you today and want to learn how to can. Like your style and just subscribed.
Hope you haven't given up on your channel. Am really enjoying your videos.
Me too
Hey man, do not put yourself down, you are a winner, my wife will tell you the same, bc she is a major home canner!
Subbed, too. Great job! My wife is planning to can butter, you r the second one to show canning butter.👌
You explain so much better than alot if the ones I hve watched.
First time watching your channel. Such a down-to-earth presentation. No hype, no music blaring, just you doing your thing! I can't wait to can some butter! Thank you so much, and I will be watching your videos!
Very thorough video. I enjoyed!!
The white stuff in the bottom is the milk solids. That is what gives butter its flavor and why I prefer it to ghee. The main reason I at least wash new jars and lids is to remove the oils used in the process of making them. After that, I don't worry about sterilizing them when pressure canning, just clean. I have a 16 qt and 23 qt Presto pressure canner/cooker and an All American 921 1/2 pressure canner/cooker. My preference is the All American, of course.
Also, please make sure the water temp in the canner is similiar to that of the filled jars. Putting hot jars in cold water can crack the jars due to temperature shock. Putting cold jars in hot water can cause the internal product in the jars to not get as hot as is needed to properly process it.
You’re doing great and I hope your channel takes off! Not many of us have these skills and it’s great for the newcomers to learn! I grew up knowing how to can but never thought about canning butter! Thank you from a new subscriber! ❤
My husband made ghee and it calls for the foam completely removed. I didn’t see any difference in taste. It’s supposed to be shelf stable for a long time. Your method works for me. We will be doing this shortly. If the power goes out for a long period then the butter will be safe.
Great instruction on how to use the Presto, and on a flat surface unit! Thank you!
Just found your channel. Subscribed too. You teach canning butter so much better than other videos I have watched. Thank you.😊
Just discovered your channel. You are a very good teacher. I’m encouraged to can some butter!
I have the presto and i enjoyed your instructions on how to use the presto.
New subscriber. Enjoy your style and your content..you’re precious!
Doing a great job
Yes spot on about the safety concerns. The little pop up locks the top from opening.
Nicely done. Thank you.
This is extremely helpful! Thank you for not only showing your method but explaining why you do it that way! I’ve got my butter melting now!
Guess i will be canning butter, i never thought you could do this
I'm so glad YouTuvbe recommended your video to me. You're great! I hope you come back to your channel and upload some more videos for that tractor money. Just in case you are monetized, I'm going to start at the first video in your uploads list and let my TV run through them all.
Great video! Great teaching! Thank you!
I put about 2 tbls of vinegar in the water. If you have hard water this helps from getting water marks on your jars and looking dirty. Thank you for the video. I need to do something with all the butter I have in the freezer.
Yes but!!! If the jars siphon, you don’t want that vinegar IN your butter! I use cream of tartar in mine with better results! Vinegar doesn’t keep my platform from discoloring but the cream of tartar does!
I've done that dance where the hot lid water dribbles on my toes, lol
Awesome video. New subscriber from Arkansas 👍🏻💛🙏🏻🇺🇸
Pressure canning may be the safest way but canning was going on way before pressure canning was invented and didn't kill massive amounts of people.
this video is very good and simple. thank you
❤ you are doing a great teaching job 👍🏽
Every day is a school day - never knew you could can butter. Definitely going on my to do list - thanks for the lovely video 😆
New subscriber here, your video showed up in the feed. Great video! You’re doing great and this video answered a few things I’ve been concerned about. I just got my first Presto Pressure Canner and I’m just waiting to have the time to do this!
I hope you are going to still make videos. You’re very good.
I am new to your channel been camping for a while but I have never done better I was going to do ghee but I ain't done that yet either but I'm getting around to it when I get to feeling better thank you for the video I enjoyed it
Wait 24 hours till the jars seal
Then you can shake jars next morning several times
If you shake soon as they come out of canner you might cause some butter to get under the seal and cause a false seal
This is imo and other Prepper’s whom I have watched do it
God bless you and your family 🙏♥️🙏
Very interesting!!!
Just found your channel and really like how you explain the steps and what you are doing. I just subscribed!
You are doing great.
Well thank you so much. I appreciate you watching my videos
I’m very new at canning, my presto is unopened from Amazon sitting in the floor. So glad you showed everything about the entire process! This is the information I was looking for. I must of watched 4 hours of how to can butter yet none were exactly what I needed, till now! I’m happy to hear about the disinfecting of the jars, lids and butter. While in the canner! Thank you
I have to agree with the other comment. I have watched so many videos on canning butter; all of the sterilizing jars and lids and skimming the milk fat from the top. You make a lot of sense. Thanks for the video.
Don't get more comfortable. You're adorable just as you are. I think I'll be canning some butter! BTW -The editing on this video is nice too, with the ASMR preserved.
Just saw this video! I want to try this instead of freezing my butter. When I freeze it it tends to pick up a freezer taste. I have tried double bagging it and putting it in the freezer. I don’t even like having it in the fridge in the boxes they come in because it picks up a funny taste from the fridge. But of course my fridge doesn’t stay spotlessly clean.😬
Thank you, from CANADA
Making my first batch this weekend. 😊
I think you have a great channel. Keep ut up!!
I don't know if anyone else has said this, but when the butter separates, the top part is the fat, and the bottom part is the milk solids, not fat.
Great video. Going to can me some butter.
Great. Let me know if you have any problems.
Just found your channel and really enjoyed it so I subscribed and liked.
Thanks, good video
Thank you, I learned alot!
Great video 📼 Thank you 😊
I find that it is a lot less work to melt the butter in the jars. Just keep putting knobs of butter in there till it's not quite full. All other aspects are the same. Oh, and I do not use vinegar to clean the rims on any dairy product.
Buy an adjustable weight, you will be so glad you did.
You're doing alright mate, from Australia 😊
I canned butter for th first time this August watching a video on UA-cam. I also water Bathed some food. It takes 3 hours to water bath If you are lower in altitude than 1,500 feet. If you are higher in elevation, it takes 6 hours to can your jars. So using the pressure canner is safest at high altitudes. I had to throw out 18 jars of food because I was at higher altitude. Also, I don't recommend putting Vinegar into your pinto beans. I did this and that also is a large mistake. No vinegar. Just salt and not to much. Then use the Pressure Canner not the Waterbath if you are at higher altitudes. One more Mistake to Avoid is that when the pressure pops up, do not turn off nor turn down the heat. Let the heat remain stable on medium boil , then start your timer and let it go the Full Recommended Time. Once there, only then, turn off your stove and let the Pressure Canner cool slowly down. give it another half hour before you open the Canner. This will keep you safe. Then open the lid Away from you not towards you.
I enjoyed. Your video . My first time watching
You are Good. I am Clutzy. Don't worry, you're fine. I understood everything. You are not a Bumbling Idiot.you are very Knowledgeable.
Keep Going.
Thank the the Canning Lesson
Would it be possible to flavor the butter during the canning process? For instance maybe make garlic butter!
Absolutely!
Thank you for this video, liked, subscribed 👍🙏
The weight that came with your Presto pressure canner is a 15 psi weight.
I can my butter this same way. I can it like you do meat. I cringe when I see how some people can butter(often Ghee, not even "real" butter). I want that butter fat. I want SAFE. I have eaten our butter after 4 years(never any fails). The only reason for 4 years is because it's so good we run out! Thank you for posting.
i never subscribe, but you I feel, deserve it. A gas stove is a LOT easier to can on then a glass top that you have. You have done a GREAT job in my opinion.
Just ran across you. Love the channel name!!
Thanks for the video, very helpful.
Good Information, thanks.
You are just fine
I would feel more comfortable a year canning butter. My opinion smaller canning jars use one serving my dam opinion
I was told by a deer friend to use salted butter with unsalted because otherwise will be too salty!
That looks like a chicken pen battle wound on your arm. I am all too familiar with them. Great tutorial, thank you.
Winston is cleaning up his Daddy's butter mess on the floor 😊
I thought canning butter was not recommended by the USDA!?
New sub,thanks for sharing
Fixin to can me some butter 😊 thank you for your video
Great video sir! 👍❤
Nice video! I am in Kentucky. You accent sounds like us. What state are you in?
I have this same canner, and had no idea there was a fill line…Here I’ve been guessing all this time😂😂😂
Manufacturers recommends 3 quarts
I really hate to tell you this but next time but a towel over the crack of stove and counter. I think you are dripping butter in between the stove and the cabinet.
However, Thant you for the sharing. I did not know you could pressure can butter. I was always worried about the sterilization the way other people do it. I may try this. i am a new subbie.
I more the hot pan onto a "warm" surface on the worktop (wooden board, towel) and keep the mess away from the cooker completely. I'm a messy jar filler! So I get the jar and pot as close as possible and have a work area that is spill proof
How long have you been canning better like this? This is pretty interesting. I save this video for future reference for when I do it. And you might’ve said it in the video but I missed it how long will this last on the shelf?
He said up to 5 years.
He said butter keeps for 5 years.
You should really heat the jars first so the shock of hot butter doesn't crack them
Just found you and subscribed. Are you getting close to getting your tractor?
Thanks so much. Been trying to get my courage to try my new canner. Love you simple calm style. After the butter is finished what is the method for storing? How long have you storred yours successfully?
Cool, dark place…low humidity…as for all canned items. I canned butter for the first time 2 years ago and cracked open one the other day. DELISH!! One lady said she was finishing up her supply she canned FIVE years earlier and repeatedly said it will last AT LEAST 5 Years.
I am new to your channel... really enjoying it... what state are you in? I'm in Virginia. :)
My canner don't work ,that gage an the pop up never works .is my pot broken
How much issubscription. I have enjoyed caning butter todat
I think you should stir it everytime you go to fill. Just saying...
❤
Does shaking the jars while hot create a false seal?
No. Just be sure to crank he ring down tight after they come out of the canner before you shake the jars. If you don't shake them, they'll be separated & harder to mix when you use them.
Why did 4 of my 20 half pints remain liquid?
I would like to know your source for how to safely can butter. As far as I have been able to learn from the National Center for Home Food Preservation (they are the ones who set the standards for safety and quality for home canning) there is NO SAFE WAY to can ANY dairy products including butter. So my question again is where is the data to show that your method of canning butter is safe? Thanks.
If you want to do it, do it. If not, then dont. No one is forcing you to. Im guessing you've never eaten at an Amish table. Lol. The Amish and generations of non-Amish families have used canning methods other than what the government dictates as safe and have come out no worse for the wear, with negligible incidences of food poisoning. It's up to each canner to decide what works for their family.
@piggyacres the NCHFP makes recommendations, not laws, and even they didn’t set the last standards, the University of GA took it on bc, after several staff retirements, the govt could not afford to restaff that division. This fellow has done a fine job explaining the process.
I really enjoyed your video and clicked your subscribe button!! See ya soon
New subscriber 🙋🏻♀️
New subscriber. 😊
Do you have to use a pressure canner? Im new to canning but dont have the pot yet. They are expensive.
I’ve done over 300 mason jars pressure canning, no problem.. today , I’m doing the butter. Did what you said exactly, but once I put weight on, after it was ready to do so, the pressure cooker started making a really loud high pitched tone, like your house fire alarm does. What happened, I immediately turned off cooker, moved to cool burner, waiting to cool down to open it to see what’s going on. Any help would be appreciated Thx.. panicking😳😫
Thank you! I just finished my first 6 pints. Only had 1 that didn’t seal. Question: my next batch tomorrow, could I clean the jar and re-pressure can it?
Check rim.of jar for chip. If fine, wipe rim, replace lid and recan. Save lid to reuse fir jam or jelly.
WHY is everyone including you, says it lasts "up to 5 years" ? Did you have the butter canned this was go bad after 5 years ?
Please let me/us know :)
Did you put your jars in the oven to heat up?
Didn’t look like it.
Thats not the correct way, you have to remove the milk solids and the water component..
Like number 368👍🏻
So I tried your method with processing 75 min and my milk solids have browned. Have you run into that issue?
Reduce to 60mins
Question, isn't butter low acidic? How can I be sure I won't make people sick that eat it. I tried canning some. Its been e days and the butter is still liquid. I'm scare I made a big mistake
If you pressure canned it for 75 minutes at 11 lbs pressure. Did not let it dropped under that it is safe.
@@robinholbrook8296 thankyou
Are you in a hot climate? If you are like I am I believe the butter will stay liquid in our jars. I have not canned any yet but want to. I just can’t find anyone that has done this in the south like Florida where it’s always hot. I live in the Bahamas and we never get “cold”
Are you there????? Need help asap!!!🙏
He talks too much. And I don't have such a pot.