This was given to me by my friend Donna Lee. I'd never heard of such as thing as bottled butter, but it suddenly opened up a whole new way of living off one's year's supply!
BOTTLED BUTTER
Warm canning jars in oven at 200 and boil canning lids and rings. Melt butter in microwave or over low heat in a large saucepan or double boiler. Pour completely melted butter in warm canning jars 1/4 inch from the top and place hot canning lid and canning ring on jar to seal. The heat will seal the lid within a few minutes. ...Melted butter naturally separates and needs to be shaken to be thoroughly combined as it solidifies. When jars are at room temperature, place in refrigerator. Shake every 10 minutes during the solidifying process for the first hour. Once butter has completely solidified it will not separate. Place jars on storage shelf and use as needed. Refrigerate after opening. Butter has an "official" shelf life of 2 to 3 years. However, we have cases of bottled butter that is six years old and is still perfect.
1 lb. of butter fills 2 half-pint jars (with a little extra).
10 lbs. of butter fills 24 half-pint jars
"THE ESSENTIAL FOOD STORAGE COOKBOOK:
Combining Food Storage with Everyday Ingredients for Delicious Food"
by Tami Girsberger and Carol Peterson
5 comments:
never heard of this before-
wow. i'd never have thought of that. cool.
interesting, have you ever tried it?
Haven't tried this yet; want to do a few bottles together? :)
I would love to try this out sometime!
Post a Comment