Best 5 Canning Butter Recipes
Are you looking for a way to preserve your fresh, homemade butter and extend its shelf life? Look no further! Canning butter is an easy and effective method for preserving this delicious dairy product, allowing you to enjoy it for months to come. In this article, we present a step-by-step guide to canning butter using simple and straightforward instructions. Additionally, we offer a collection of delectable butter recipes that showcase the versatility of this culinary staple. Whether you prefer a classic butter recipe or are looking to explore exciting flavor combinations, our diverse selection has something for every palate. Join us on this culinary journey as we delve into the art of canning butter and explore the boundless possibilities it offers in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
HOT PEPPER BUTTER (MUSTARD) FOR CANNING
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
Provided by CrazyCyndi
Categories Low Protein
Time 5m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
APPLE PUMPKIN BUTTER - CANNING RECIPE
This apple pumpkin butter makes a wonderful gift for your Thanksgiving hostess...or serve it with warm biscuits on Thanksgiving morning to the entire family. This recipe will have you stocking up on canned pumpkin so you have it all year long. Look for unadvertised sales on pumpkin right after Thanksgiving.
Provided by Robin Spires
Categories Other Appetizers
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Combine the applesauce and pumpkin puree in a large pot. Bring to a gentle simmer and then reduce the heat. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
- 2. After the first hour of cooking, stir the sugar, lemon juice and spices into the butter. Stir and continue to cook over low heat, until the butter is thick and spreadable, about 30 to 45 minutes.
- 3. When the butter is done, remove it from heat and ladle into freezer-safe jars. Butter can be kept in the freezer for up to 1 year.
CANNING BUTTER
I like real butter, but it takes up a lot of room in my freezer,. Because it's always better when you can get it on sale. When i found out how to can it, that really freed up some space in my freeze.And the best part is that the butter will keep for years using this method.
Provided by Pepper Harris
Categories Other Side Dishes
Time 2h
Number Of Ingredients 1
Steps:
- 1. Use any butter that is on sale. I like to use 1lb of unsalted butter for every 1lb of salted butter. It just seems to taste better.Lesser quality butter requires more shaking, but the results are the same as the expensive brands.1 lb of butter more then fills a one pint jar, so 11lbs requires 12 pint jars.I like to use wide mouth 1/2 pint jars, it's just the two of us so it's more practical for us.
- 2. Heat clean wide mouth pint jars in a 250 degree oven for 20 mins, without rings and lids.Put lids and rings in a pie tin,place in oven last 5 mins of simmering time. Just to warm the rubber gasket.Or if you prefer put them in a hot water bath,I don't just so the there isn't any water getting into my butter.
- 3. While the jars are heating melt butter slowly until it comes to a slow boil. Using a spatula, stir bottom of pot often to keep the butter from scorching. Reduce heat and simmer for 5 mins no less, a good simmer will lessen the amount of shaking that is required.Ok now your ready to start filling your jars.
- 4. Now place a towel on your counter and with a kitchen towel remove a jar out of the oven.Stirring the melted butter from the bottom up to the top with a soup ladle,and using a canning funnel pour butter CAREFULLY into heated jar.Leave 3/4" head space,which allows room for shaking process.
- 5. CAREFULLY wipe off the top rim of jar, then get a warm lid w/ ring tighten securely. Lids will seal as they cool.Listen for the "pop" of the lid Shake the still warm but cool enough to handle jar.Set jar back on towel, in a few mins shake jar again and repeat until butter retains it's consistency throughout the jar.Now while still slightly warm, put jars in frige. While cooling and hardening, shake again melted butter will start to become firm and look like butter. the final shake is very important! Check every 5 mins and give it a shake until it don't shake noo more.Leave in frige 1 hour.
- 6. Now your done! Canned butter should store 3 yrs or longer if stored properly,in a cool dark place.Canned butter does not "melt" again when opened, so it does not need to be refrigerated, provided it is used up in a reasonable amount of time.Enjoy and happy canning!
SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)
Thick and deep red, this makes a great topping for pancakes or ice cream, as well as a fat replacement in muffins, according to "The Complete Book of Small-Batch Preservation". You can make this with frozen or fresh cranberries.
Provided by zeldaz51
Categories Berries
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
- Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 383.7, Fat 0.4, Sodium 14.9, Carbohydrate 99.7, Fiber 9.2, Sugar 78.6, Protein 0.9
HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)
Provided by cwyorkiex3
Number Of Ingredients 8
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
Tips for Canning Butter:
- Select High-Quality Butter: Use unsalted butter with at least 82% butterfat content for the best results.
- Prepare Your Equipment: Make sure your canning jars, lids, and rings are clean and sterilized. You'll also need a large pot, a canning rack, a jar lifter, and a canning funnel.
- Melt the Butter: Melt the butter slowly over low heat, stirring constantly to prevent scorching. Remove the butter from heat as soon as it is melted.
- Fill the Jars: Carefully pour the melted butter into the prepared jars, leaving 1 inch of headspace at the top of each jar.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings until they are fingertip tight.
- Process the Jars: Place the jars in a large pot filled with boiling water. The water should cover the jars by at least 1 inch. Bring the water back to a boil and process the jars for the recommended time (typically 10-15 minutes).
- Cool and Store the Jars: After processing, remove the jars from the pot and let them cool completely. Once cooled, store the jars in a cool, dark place for up to a year.
Conclusion:
Canning butter is a great way to preserve this versatile ingredient and extend its shelf life. By following the tips and steps outlined in this article, you can safely and successfully can butter at home. Enjoy your homemade canned butter on toast, in baked goods, or as a spread for your favorite dishes!
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