Although the process of canning butter is becoming increasingly popular in 2011, there are governmental agencies that see it as unsafe. When canning butter, the chosen containers need to be heated while the butter which is to be stored is melted. The melted butter must be placed into the containers carefully and shaken on many times until the butter becomes hard in the refrigerator. It is difficult to say specifically how long canned butter can safely last, though several years does seem to be safe.
It is possible to can butter, a number of regulatory bodies do not approve of the practice. For example, the American Food and Drug Administration (FDA) believes that canning dairy products is dangerous. Yet proponents of the process of canning butter wonder why it is acceptable to purchase canned butter from stores if it is such a risk.
For canning butter, there seems to be little difference in results whether expensive or cheaper brands are used. Salted butter is recommended while margarine is not. Once suitable containers have been found, they should be sterilized by heating in an oven at a temperature of at 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 butter is denser 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.
The butter should be melted in a pot over a stove while the containers are being heated. As the butter is melting, it needs to be carefully watched and stirred, or else it will burn and stick to the bottom of the pot. The lids of the containers should be placed in hot water for a few minutes as a means of sterilization.
The containers can be taken from the oven after the allotted time and the melted butter must be poured into them with a funnel. As the butter will need to be shaken, 0.8 inches (2 cm) of space should be left between the butter and the top of the container. The tops of the containers should be wiped clean before the lids are taken from the water, still hot, and placed on the containers.
These lids must be tightened and allowed to cool as they will seal the container during the cooling process. When the containers are cool enough to handle, they can be shaken to ensure that the consistency of the butter in the jar stays the same from top to bottom. After the process is completed, the containers can be placed in the refrigerator to cool down but should be shaken occasionally as the butter becomes firmer.
The containers must be shaken until the butter becomes hard. Canning butter allows it to stay edible for at least three years and, perhaps, a lot longer. Those who store butter in this manner claim that it is safe, healthy, and delicious.
