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More if than when
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So I have seen canned butter mentioned a few times. Does anyone have any info on the product? Brands, prices, shelf life, taste, how to make your own and so on? Is there such a thing as dehydrated or powdered butter?

Any info at all appreciated, thanks.
 

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Mama don't take no lip...
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There is powdered butter sold in #10 cans....I just noticed it today while browsing the Sam's website. Seems like each can had somewhere around 170 servings or so. Hope this is helpful to you!
 

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Free Mason
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I home caned some about two years ago. It seemed to go rancid. Did not make me sick but did not taste right either. I need to check the rest of my stock.
 

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I canned some about a month ago. It is supposed to have up to a 3 yr. shelf life without refrigeration. It was easy to do and I have used some already. I put garlic in a few of them. Next time I might add some herbs in a few.

I have read 2-3 yr. shelf depending on different sites. I also store in a dark place, temp. in the 70's. I would prefer cooler for long term storage but just don't have it available.
 

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There is powdered butter sold in #10 cans....I just noticed it today while browsing the Sam's website. Seems like each can had somewhere around 170 servings or so. Hope this is helpful to you!
Here is a link to our Butter Powder:

Provident Pantry Butter Powder from Emergency Essentials



We also sell Red Feather Canned Butter.



We are hoping to do some videos soon that show some different ways that you can use these products. Just check out our YouTube channel every now and then. Thanks.
 

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Super Moderator and Walking Methane Refinery
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I've tasted the canned butter and it's really good. Supposedly it's good for many years in the can. I also use powdered butter. It's not quite the same, but it's useable in recipes and such.

I intend to can my own butter one of these times. There are tons of how to threads here about it. I just can't find a good enough deal on butter locally to motivate me to do it yet.
 

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Here is the recipe I have:

How to can butter

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while
in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.


6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

I forgot which website I got it from.

Suzanne
I did this for about 50 lbs of butter, then read about botulism here

http://www.uga.edu/nchfp/questions/FAQ_canning.html#33

"Should I use directions for canning butter at home that I see on the Internet?
Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars. Some directions say to put the jars in the refrigerator as they re-harden, but to keep shaking them at regular intervals to keep the separating butter better mixed as it hardens. This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf.

Additionally, when you consider the economics of the process (energy costs involved with heating, cost of jars and lids, etc.), even if the butter is bought on sale, it may not be economically viable to prepare butter to store for years in this manner. Good quality butter is readily available at all times, if butter is needed for fresh use. If the concern is about emergency food supplies, there are dry forms of butter that can be purchased and stored, oils that can be used in an emergency, or commercially canned butter in tins (although we have only seen this for sale from other countries). Melted and re-hardened butter may not function the same as original butter in many types of baking anyway.

There are a few issues with the common directions circulating on the Internet at this time (Spring 2006):

1. Physical safety and food quality: In the provided directions, the jars are preheated in an oven (dry-heat), which is not recommended for canning jars. Manufacturers of canning jars do not recommend baking or oven canning in the jars. It is very risky with regard to causing jar breakage. There is no guarantee that the jars heated in this dry manner are sufficiently heated to sterilize them, as we do not have data on sterilizing jar surfaces by this dry-heating method.
2. The butter is not really being 'canned'; it is simply being melted and put in canning jars, and covered with lids. Due to some heat present from the hot melted butters and preheated jars, some degree of vacuum is pulled on the lids to develop a seal. It rarely is as strong a vacuum as you obtain in jars sealed through heat processing. The practice in these 'canned' butter directions is referred to as 'open-kettle' canning in our terminology, which is really no canning at all, since the jar (with product in it) is not being heat processed before storage.
3. Although mostly fat, butter is a low-acid food. Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. It is not clear what the botulism risk is from such a high-fat product, but to store a low-acid moist food in a sealed jar at room temperature requires processing to destroy spores. A normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar. In the absence of that, given that it is low-acid and that fats can protect spores from heat if they are in the product during a canning process, we cannot recommend storing butter produced by these methods under vacuum sealed conditions at room temperature.
4. Some other directions do call for 'canning' the filled jars of butter in a dry oven. This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids.

In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home-canning process, let alone for storing butter at room temperature for an extended period. We do know that the methods given for preheating empty jars, or even filled jars, in a dry oven are not recommended by the jar manufacturers or by us for any food. Aside from the physical safety and quality issues, and the fact that it is not canning at all, if there happened to be spores of certain bacteria in there, these procedures will not destroy those spores for safe room temperature storage."
.


I now have about 50 jars of food I will not eat... :confused:
 

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Canned butter at Meijer:
It's in a jar in the ethnic food aisle, in the Indian section. About $8 for one jar. Even if opened it doesn't need refrigeration (I think).
 

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I have the canned Red feather 48 cans stocked away. It is excellent and has no expiration date. We do not use it now just store for later. I purchased one can on Ebay and tried it. It is excellent. Kingfish
 

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I did this for about 50 lbs of butter, then read about botulism here

http://www.uga.edu/nchfp/questions/FAQ_canning.html#33

"Should I use directions for canning butter at home that I see on the Internet?
Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars. Some directions say to put the jars in the refrigerator as they re-harden, but to keep shaking them at regular intervals to keep the separating butter better mixed as it hardens. This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf.

Additionally, when you consider the economics of the process (energy costs involved with heating, cost of jars and lids, etc.), even if the butter is bought on sale, it may not be economically viable to prepare butter to store for years in this manner. Good quality butter is readily available at all times, if butter is needed for fresh use. If the concern is about emergency food supplies, there are dry forms of butter that can be purchased and stored, oils that can be used in an emergency, or commercially canned butter in tins (although we have only seen this for sale from other countries). Melted and re-hardened butter may not function the same as original butter in many types of baking anyway.

There are a few issues with the common directions circulating on the Internet at this time (Spring 2006):

1. Physical safety and food quality: In the provided directions, the jars are preheated in an oven (dry-heat), which is not recommended for canning jars. Manufacturers of canning jars do not recommend baking or oven canning in the jars. It is very risky with regard to causing jar breakage. There is no guarantee that the jars heated in this dry manner are sufficiently heated to sterilize them, as we do not have data on sterilizing jar surfaces by this dry-heating method.
2. The butter is not really being 'canned'; it is simply being melted and put in canning jars, and covered with lids. Due to some heat present from the hot melted butters and preheated jars, some degree of vacuum is pulled on the lids to develop a seal. It rarely is as strong a vacuum as you obtain in jars sealed through heat processing. The practice in these 'canned' butter directions is referred to as 'open-kettle' canning in our terminology, which is really no canning at all, since the jar (with product in it) is not being heat processed before storage.
3. Although mostly fat, butter is a low-acid food. Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. It is not clear what the botulism risk is from such a high-fat product, but to store a low-acid moist food in a sealed jar at room temperature requires processing to destroy spores. A normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar. In the absence of that, given that it is low-acid and that fats can protect spores from heat if they are in the product during a canning process, we cannot recommend storing butter produced by these methods under vacuum sealed conditions at room temperature.
4. Some other directions do call for 'canning' the filled jars of butter in a dry oven. This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids.

In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home-canning process, let alone for storing butter at room temperature for an extended period. We do know that the methods given for preheating empty jars, or even filled jars, in a dry oven are not recommended by the jar manufacturers or by us for any food. Aside from the physical safety and quality issues, and the fact that it is not canning at all, if there happened to be spores of certain bacteria in there, these procedures will not destroy those spores for safe room temperature storage."
.


I now have about 50 jars of food I will not eat... :confused:
Oh my gosh. I am going to throw that recipe out the window. I wonder if you boiled the jars in water if that would help?

I am so sorry about posting that recipe. I'm going to remove it NOW.

Suzanne
 

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Suzanne, I did boil my jars. I am too paranoid about botulism to eat the butter, but wish I didn't have to throw it out. May be a good thing to keep to offer to zombies post-*HTF?
 

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Free Mason
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Suzanne, I did boil my jars. I am too paranoid about botulism to eat the butter, but wish I didn't have to throw it out. May be a good thing to keep to offer to zombies post-*HTF?
According t Jacky Clay at Backwoods Home Magazine butter has lactic acid that will prevent botulism. I do not know. I did leave butter in the butter dish in my SC home for 10 months. I did not eat it but it smelled and looked fine.
 

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According t Jacky Clay at Backwoods Home Magazine butter has lactic acid that will prevent botulism. I do not know. I did leave butter in the butter dish in my SC home for 10 months. I did not eat it but it smelled and looked fine.
As with most things, people should sift the evidence and decide for themselves. I could not, in good conscience, feed the stuff I have here to my grandchildren. :(
 

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Non semper erit aestas.
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Suzanne, I did boil my jars. I am too paranoid about botulism to eat the butter, but wish I didn't have to throw it out. May be a good thing to keep to offer to zombies post-*HTF?
How about using it for frying or baking?

After weighing things up, and reading about botulism and the statistics on it, I'm cool with open kettle canned butter (OK, depends on who does it) but I do understand some folks not liking the idea. Botulism bacteria die at boiling temp, the spores themselves die at 240 F.

http://stason.org/TULARC/food/prese...-absolutely-positively-sure-that-those-s.html

So, I'm thinking that baking with it, or frying with it should give you a use for it and keep your mind at ease?
 
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