Canning Butter In A Pressure Cooker Recipe 455
CANNING BUTTER IN A PRESSURE COOKER RECIPE - (4.5/5)
Provided by AuntieLo
Number Of Ingredients 6
Steps:
- Step 1 - Set your oven to 250°F and let it warm up while you prepare your jars on a baking sheet. Heat the jars at 250°F for at least 20 minutes to sterilize. You can use the boiling method or dishwasher method if you prefer. Boil some water in a small pot and lower heat to simmer the lids. Step 2 - Prepare your canner as recommended by the canner manufacturer Step 3 - Cut your butter into smaller chunks so it will melt faster. Add butter to the pot over low/medium heat as you cut it to allow for it to melt while you continue working. Step 4 - while stirring your butter continuously bring it to a boil. Once it has boiled for a few minutes you can reduce it to a simmer. Simmer it for 20 minutes while continuing to stir so it does not scorch. Step 5 - You will get a foamy white layer on top of the butter. Scrape the foam off. You can save it for recipes or discard it but I like to keep it and use it very sparingly when I want salt and butter in something. It is very salty so you may want to give it a try before you decide what you want to do with it. Step 6 - Once you have skimmed your butter and it has simmered 20 minutes begin quickly ladling it into the jars leaving a 1 inch head space. Step 7 - Once the jar is filled up to the proper head space make sure to wipe the rim clean with your vinegar dampened towel. With the fat in the butter if you do not get a clean rim you will not get a good seal and your efforts will be wasted. Step 8 - If you have a large enough canner you can double stack the jars and get them all in one batch but if not your will have to process them in two batches. Step 9 - Process the butter for one hour at 10 pounds of pressure (please adjust for your elevation). Step 10 - Once jars are processes and canner depressurizes remove jars from the canner and let them sit until completely cooled. Once they start to cool you will want to shake the jars gently to marry the milk solids and the ghee back together. Shake gently one every 15 minutes until it looks like butter again. **Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again. And, I watched Starry Hilder youtube video https://www.youtube.com/watch?v=8KaUR79w6uQ
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- Set Lids to Simmer. It is not necessary to sterilize jars due to the heat in the pressure canner. It is not recommended either due to the water causing issues with canning your butter. Add butter to a large pot and slowly melt.
- Once melted, heat to a roiling boil (not a fry). You have enough butter that it will roll instead of sizzle.
- Fill jars with melted butter to 1/2" headspace. Make sure to add some white milkfat to each jar as you fill. CAREFULLY whip the rim of each jar with white vinegar making sure that you do NOT get any vinegar into the jar. Doing so will cause that jar to curdle as it's a dairy product.
- Process in a pressure canner for 75 minutes. Use 10 lb pressure for a weighted gauge canner or 11 lbs for a dial gauge. When time is up, turn off heat and allow pressure to release naturally.
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