What are the best tips for canning butter?

Although the butter canning process is becoming increasingly popular in 2011, there are government agencies that consider it dangerous. When preserving butter, the chosen vessels should be heated, while the butter to be stored is melted. The molten butter must be carefully placed in containers and shaken many times until the butter in the refrigerator is hard. It is difficult to say specifically how long canned butter can stand safely, although it seems that it is safe for several years. For example, US food and drug administration (FDA) believes that canned dairy products are dangerous. Yet, the advocates of the canned butter process wonder why it is acceptable to buy canned butter from shops if it is such a risk.

For butter canning, there seems to be a small difference in the results, whether expensive or cheaper brands are used. Salted Butter is recommended while margarine is not. Once suitable containers are found, they should be sterilized by heating in the oven at temperaturesAt least 482 degrees Fahrenheit (250 degrees Celsius) for 15-20 minutes. It should be noted that one pound of butter (454 grams) will require a container of more than 454 grams, because the butter is thicker than water. In fact, 454 grams of butter will need a container of approximately 523 milliliters (ml) because 1 gram of melted butter equals about 1.152 ml

butter should be melted in a pot over the stove while the containers are heated. When the butter of melting, it must be carefully monitored and mixed, otherwise it will burn and stick to the bottom of the pot. The container lid should be placed in hot water for several minutes as a means of sterilization.

containers can be taken from the oven after the assigned tija and the melted butter must be poured with funnel. Since the butter will have to be shaken, it should be left between butter and the upper part of the container 0.8 inches (2 cm) of the space. The peaks of the containers shouldBe erased before the lids are removed from the water, still hot and placed on containers.

These lids must be tightened and left to cool down because they seal the container during the cooling process. When the containers are cool enough to be able to handle, they can be shaken to ensure that the consistency of the butter in the container remains the same down. When the process is completed, the containers can be placed in the refrigerator to cool down, but should occasionally be shaken as soon as the butter is stronger.

containers must be shaken until the butter is hard. Canned butter allows you to stay edible for at least three years and perhaps much longer. Those who store butter in this way say it is safe, healthy and delicious.