Food Storage Canning Butter

[@BexarPrepper]

You don't have to put it in the fridge and it last for years so in case life take you down a path you weren't expecting food won't be something you have to worry about. Prepare for all of life's little storms. Blessings!

[@nancycoy9510]

I never saw someone can butter very interesting! You are a good teacher!

[@BexarPrepper]

What if you loose power for an extended time. Canned butter can sit on your shelf for years. Purchase on sale and can. Blessings!

[@RepublicTX]

Yes! Ghee (clarified butter as shown here) is commonly used in Indian and Middle-eastern cooking and makes fabulous pastry. Use just as you would fresh butter. Think of the process like rendering animal fat into lard. All the impurities (things that would immediately spoil unless chilled or frozen) are boiled out of the final product, making it shelf-stable. That's why you see lard in the stores with the dry pantry items. Same goes for ghee.

[@silverwolfcreek]

Love your videos and down to earth teaching. My husband is from Texas and I was a GA girl transplanted to Texas. You are such a blessing to many of us who are learning to be able to weather whatever comes along. Again thanks so much for doing the videos. Love and Blessings to you BexarPrepper!

[@normamead4511]

Thank you 😊 I don't even remember how many videos I washed until I found one that made sense to me most wanted me to used a pressure

[@railrubyroad]

That's a great way to make ghee last for years, I'm going to try this out soon. I do have to say that the residue that was left is something that Indian's call 'khoya', if you don't want to throw it, whisk it with some sugar or jaggery and it becomes a delicious sweet treat.

[@BexarPrepper]

That's where I learned to make it when I lived in Greece. Just love that butter. Blessings!

[@Xtrocki]

I love ghee, and I make it all the time. I didn't know you could can it. This is awesome! Because, as you pointed out, the price of butter just keeps going up and up. One of the great things about ghee is it has a higher smoke-point than butter. So, you can fry with it and such. Nice, nice! As always, thanks for sharing such valuable information!

[@BexarPrepper]

I store mine for 5 Years. In optimal storage should last 10. Blessings!

[@robinconkel-hannan6629]

Those milk solids are not nasty.. They make great flavoring for veggies and sauces, especially if they are browned.. Like you said, they are a natural part of butter and good for you.. Of course they are also good for dogs and cats, too..

[@PetPrepper]

Awesome. Was worried about the beads in the butter I canned a couple months ago. I'm gonna have to try this method. Thanks

[@LisasBlessedLife]

I am working on a second session now! What I made last time lasted me a month. This time I am canning more! I love this much better than just butter and so does my hubby! Thanks for sharing.

[@JannaLRodriguez]

I bet your kitchen smelled like heaven on butter day!

[@TheBluePepper]

Always the best videos from seasoned preppers.

[@jamietaylor941]

Thank you for your awesome video and lessons. I was just talking about learning how to do this the other day. I'm still a beginner canner but watching your videos gives me the confidence to try new things. Thank you so much and I hope you have a wonderful day.

[@bapekar02]

@BexarPrepper Thank you so much for the fast reply. I'm glad I only canned 5 jars the other way. I will be doing my butter YOUR way next. Thanks again!

[@gailaustin1817]

I just did my first bunch of butter. 8 lbs. Worked great! I was surprised at how easy it was. Thanks.

[@MsZoohaus]

I am going to have to try that. The finished product sure is beautiful. Thank you for sharing how to do this.

[@johnhenryholiday4964]

You are loved.... Its been years since your last video.... Thank You for all you have done and continue to do.... May your life be easy, your future bright, may your pathway have many friends and acquaintances.... Doc.....

[@2SpideyCents]

Hi I am just learning about canning. I don't have many girlie skills as I raised myself. I sure appreciate you and I like how you cook a meal with your preps too. I wish you were my mom. Love to you and your family! Blessings to you back! April

[@samgarofalo5788]

I am doing a low-carb lifestyle & I use ghee almost exclusively. Thanks for the video. I'll be buying butter to make ghee & can it! Ghee is like $10 per litle pint at the store.

[@cannonmusic1]

Thank you for this information. My daughter and I are going to try this when I go visit her this fall.

[@sylvialmartel]

I think I would use an old coffee pot to pour with to prevent all the drips as well as a funnel so add the butter to the coffee pot, and a funnel on my jars, but then that is me, each to his own...love this video thank you so much and Blessings to you and yours ♥

[@sallywasagoodolgal]

I brown the butter like this all the time (on purpose) to put over cooked rotini, with some grated cheese. Asiago is my favorite. Fast, filling, cheap, and yummy.

[@missmamtube]

Shalom! Thank you very much for sharing with us "How to make Gee" and can it. Thank you and blessings to you and yours!

[@silverwolfcreek]

Well actually did this and only problem was poor planning on my part - didn't have enough jars set up lol. I didn't think I could get so many jars with just 6 1/2 pounds of butter. I have another lesson learned : ) but it was really fun and pretty darn easy thanks to your video.

[@barbaranelson5177]

OMG I just canned this today I only did 4lbs of butter because well it is my first time canning butter it turned out wonderful, wonderful, wonderful, and I found the butter for 1.79 a pound I have canned all my life but never butter I am taking this to our camper because you cannot depend on the electric there

[@BexarPrepper]

Sweet great job! Blessings

[@barbaranelson5177]

Thank you for all you cannig Ideals I use them a lot

[@BexarPrepper]

Thank for breaking down the process of what we are creating. Although in the huge quantity we do for canning a double boiler would take you forever to process that much butter. Blessings!

[@loves2spin2]

This is brilliant! I've run into lots of online chatter, worrying about botulism in home canned butter... well, since you don't process it, it is not anaerobic and so the botulism couldn't grow anyway. Ghee keeps well at room temperature. Thank you! Thank you!!

[@dorothyking387]

How long does canned butter keep unopened?

[@annettehachey7909]

Who ever thought of putting butter on their finger?. Remember the old saying that butter is good for burns 🙂. Thanks for sharing. Blessings!

[@cathyanderson8197]

butter is good for your skin, i always use it on my hands when i'm cooking with it.

[@bbfreetube]

1st batch complete and it is so pretty...thanks for this detailed explanation and yes, I used unsalted. One jar did not seal, will freeze it. Blessings to you!

[@BexarPrepper]

Thank you so much for your kind words. Blessings!

[@BexarPrepper]

Very valuable information for what may come. Thank you for sharing. Blessings!

[@marionstrader8496]

Love this video from all the other wonderful videos on canning butter that I have watched I want to can mine this way. Thank you for sharing. 😊

[@prepperpat]

I've never seen butter done this way. I always did the shake method only using salted butter and yes it is grainy. I will definitely be trying your method soon as prices are going up so fast I'll need a second mortgage to buy the butter! Thanks so much!

[@montanacooks6105]

I LOVE Indian food and to get clarified butter ( ghee ) at the food coop is about 5 dollars or more for a little 8 ounce jar. This is the best way I've seen to make ghee-style butter that'll save me tons of money. Thank you so much!

[@BexarPrepper]

Wonderful and thank you for my coffeepot last year. The kids were glad you liked the pumpkin cookies and peanutbutter chocolate cocoa. Blessings!

[@TreasuresOfFaith]

LOL....I just saw your affirmative answer to Aseedofwisom! I'll be doing this soon! Butter was one of our sad-to-have-to-do-without when SHTF...so glad we will not only NOT have to do without, but have homemade high quality at the same time! WOOT!! Be Blessed!

[@BexarPrepper]

I agree butter is good. Just remember salt free or you'll hate the hard grains of salt. Blessings!

[@easein]

You're a national treasure and a Godsend. Thanks so much for the tips and lessons. Peace.

[@BexarPrepper]

@prepperpat I agree the prices are only going higher hunt for the sales or buy one extra everytime you shop. Blessings!

[@jmh5651]

I used to can when my children were young, I think I am going to get back in the habit. Thankyou for reinspiring me

[@runsontrails1]

I make caramels and I just started canning. I may try this but one item I received as a Christmas present is the OV GLOVE! I have three now and use for canning. Steam resistant ones too. Saves your burns.

[@BexarPrepper]

@loganv0410 You are correct I have never had any issue with my butter going bad even stored out in a shed and it taste just like the butter straight from your fridge. Blessings!

[@positivepath1]

the way you share your knowledge.. makes this doable for us THANKS.. all appreciated :)

[@mgrg40]

I have to say thank you for posting this! Great info. Also, your accent makes me homesick. :-) Just subscribed to your channel! Blessings to you.

[@jimmyjones982]

Watching your video's it's obvious you know EXACTLY what you're doing. Thanks so much for sharing your vast knowledge on canning? One question I do have is, until your butter and cheese has been opened do you leave your dairy products canned un-refrigerated? Not asking you for a recommendation, just simply asking what you do, as I understand the objections of the FDA. Thanks again for helping us novices understand the food preservation techniques of our forebearers. God bless.

[@ralphcoley1416]

Thank You I was wondering how to do butter because that is something you will always use along with milk.

[@ctn14250]

Just for poops 'n giggles....I use vinegar, dipping my rag or towel in it (water/vinegar mix) then, wipe the mouth of my jars. It not only acts as a sterilizer, but cuts through any grease , so much easier without worry. "Blessings" !/! PS: I likes they way ya can...others are good. But you are more articulate.

[@FawnThurston]

Hi BexarPrepper. Just a little note for HOT and burns. If you put ammonia on any burn it will stop it from burning immediately. I have tried this numerous times considering I have a wood stove that I cook on all the time.

[@mach2262]

Thank you so much for the butter preserving video and the skin softening bonus at the end. Love you and God bless :)

[@LuvHealthNConception]

okay so i need to now learn about dehydrating lol i will do that after i watch some more of your vids and get back to you your a good prepper teacher thank you.

[@seaotter1975]

When skimming the foam off; have you tried a de-fatter cup? I was just wondering if that would allow for the liquid part to sink and the foam to stay afloat allowing you to pour the liquid back into the pan while keeping the foam in the de-fatter cup. Just wondering if you tried that and if so... did it work? For some reason; I have a craving for some buttery popcorn. :) Thanks for the vid!

[@gallowayprepper]

Woman you are the bomb. We enjoy your videos.

[@BexarPrepper]

@HomeDistiller I guess I just prefer my way and have had great luck with it not going bad in my storage conditions. Thank you for the information though I'm sure my subs will appreciate the additional choices. Blessings!

[@BexarPrepper]

I only use high heat while I get the foam to break then low the rest of the time. It takes longer to cook but prevents burning. I hope you try again. Blessings!

[@abuelita23xxx]

When you get down to the point were you touched the side of the pot, could you pour the ghee from the large pot, through a sieve with cheesecloth, into another, smaller vessel and be free of the milk solids? Great videos btw. Love all of your stuff. Thanks for your time and effort.

[@wifigrannyl.1354]

Beautiful product!

[@Damali0812]

Ok so i was skeptical when i clicked this video. But after watching it all im convinced! I will have to do this on a cold day when they kids are at school so i have no distractions ^_^

[@BexarPrepper]

As bea said no question is ever silly. The biggest advantage is long term storage on the shelf. No refrigeration required until after it's opened. Also purchase when it goes on sale in quantity then 3 years from now so your eating today at previously low prices. Blessings!

[@BexarPrepper]

@jdolani I keep mine in a shed and it does great there without spoilage. Blessings!

[@BexarPrepper]

@ardith11 So glad you tried that for all of us. It sounds wonderful will have to give it a try. Blessings!

[@donnarichey144]

Do you not seal by baking in the oven? You were just sanitizing your jars? So this is ghee, I thought you had to put it through cheesecloth? Thank you so much. I enjoyed the video.

[@BexarPrepper]

Good to see you bet you have been busy with the garden. Blessings!

[@robinc8903]

Butter burns are just as bad or severe as oil burns..I work as a nurse in a hospital and Ive seen some pretty bad ones so when your canning butter be extremely careful.

[@javamomof2]

Can you add salt to the butter in the end or will that cause the crystals? I just put up my first jars of green beans,carrots,veg soup, and chili. I got my pressure caner last week. Thanks for all your great vids!

[@contreeman]

THANKS BEXAR I LEARN SEVERAL THINGS TODAY HOW TO CAN BUT ALSO IT GOOD FOR COOKING,Ghee is ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils. GOD BLESS

[@rchopp]

Great video Bexar, I've made Ghee before but have never canned it I'll have to give it a try I know once you get all of the solids out it has a much higher frying temperature before it burns and all the flavor. Thanks for sharing it's very helpful.

[@BexarPrepper]

@AseedofWisdom I noticed the same thing with homemade butter. I think we just don't press it enough to get all the water out. yes you can use fresh butter and get the same results. blessings!

[@kantwinnada]

Thanks for sharing. Does canning it change the flavor or texture much? I LOVE butter not margarine.

[@alenahughes2143]

Thanks for answering. I'll check one in a couple days.

[@sandrareis4297]

Dumb question: I've been reading comments from others. What is "ghee"? I've never heard of this. Is that what canned butter is? Or is it made by the cooking process/ timing? What is the difference between canned butter and ghee, if there is a difference. Thank you so much for all these idea's, I can not wait to try your process.

[@maryjane-vx4dd]

Gee is the Indian name for clarified butter. My daughter spends about 8$ a pound for this so I make my own

[@cindykeele377]

Hi... enjoyed the video. So what you have here is clarified butter... am I right? I love this. I am sort of new to canning and am working diligently to get my pantry in good order. I do tons of baking and doing the butter like this I think would be an excellent idea. Thank you for the video... it has been so very helpful!

[@BexarPrepper]

Yes it's clarified butter or some call it ghee. Blessings

[@bezalelex31]

It's called ghee

[@bezalelex31]

Melt left over float and pour into cube trays then freeze. Then into freezer bags. Use as needed. 😉

[@kellinobelly1230]

William Galindo I love that idea!

[@Wyldyflower]

...i didn't even know people canned butter. How cool!

[@retusaforce]

Awesome videos....what is the shelf life when you are done? Thank you.

[@vond7495]

Why won't people bring our jars back. :(

[@BexarPrepper]

You need to do what I do. I tell them I would love for you to try such n such but I needs my jars back first lol. Blessings

[@vond7495]

I have one guy saying he's going to go buy him a case of jars....lol....I've not seen them yet. :)

[@kamiko70]

a friend of mine took me and a friend Blackberry picking when i was 14, we had an amazing time that summer. she told me to ask my mother for jars, and knowing we had a baby in the house, she said baby jars were just fine! so i left the jars with her, and the next day she called me over to collect my goodies! she gave us jars of Blackberry jam, and Blackberry mini pies! Noms! we had a blast devouring our homemade goodies we helped pick the fruit for, and she never lost a single jar!

[@NolaGB]

Unless it's a gift, I make folks "promise" to return my jars and that I'd clean them. Only a couple didn't return my jars and those few didn't get any more. LOL

[@Pluscelamemechose]

I just bought 2 cases of jars, and a canning accessory kit. I have a foodi, and plan to do this on low.

[@BexarPrepper]

@Xtrocki I didn't know that about the higher temps thanks for the information. Blessings!

[@kajwojones]

Your so cool...new fan here❤

[@BexarPrepper]

As long as the seals remain intact. I rotate every 5 year's. Blessings!

[@BexarPrepper]

It will store longer in the house then in my shed the cooler the storage location the longer the shelf life. Blessings!

[@momkatmax]

Didn't think to ask, what do you think of canning oil like olive or peanut oil? Olive has a low smoke point, but peanut might be more do-able. I am thinking of an experiment to a small amount of peanut, 2-3 pints like yours, any thoughts?

[@moncher2797]

I think it’s all good butter. You know, milk fats and all. Why do you call this canning? Canning is when you process it in a H2O bath or pressure cook it. You should call it "Making ghee & storing in jars". Hey, I just thought of something, if you have a jar that doesn’t seal, you could vacuum pack after the ghee is solid. I do have a question, if you put your jar in the fridge for a day, is the ghee soft or hard when it’s cold?

[@jdolani]

Awesome! I always keep ghee in my house. It doesn't spoil like butter. Indians( India) use ghee and just keep it on the shelf.

[@kquitberg4297]

This is so beautiful I want to take a bath in it. Forget just a finger! I really like your explanation about why you want unsalted butter. Who wants to take a bath in grit? I do have a question tho. You’re re-introducing water with your lids. Which you turned upside down so not just water on lid. Can you put your lids in oven at 200 degrees with your jars for a few minutes so you don’t re-introduce water? This is really a serious question, so if you see this please answer 💕 because I’d really like this in my long term food storage.

[@TheDenisedrake]

Thank you SO much for the video! Why do you can ghee instead of whole butter? Is it for safety reasons to take out the milk solids? Is the texture better?

[@patsytownsend368]

I do because it becomes shelf stable. No need for electricity to store it.

[@billnott5811]

Has anyone verified the indefinite shelflife claims of ghee ? As in , they made some years ago , and then years later it's still good to go ? I'm looking to make and can several hundred pounds if I am convinced it truly is in definite shelf life , Thanks so very much for any help ! =)

[@tonyamosig5775]

Watch videos on heritage European butters. That will help you

[@BexarPrepper]

It's actually ghee and no longer butter but taste wonderfully. Blessings!

[@twopeasinapod123]

I enjoy watching your vids, and I want to try this. But I do not have a shed. Can you store the canned food in the house or do you need a cool place to do so?

[@jodiwilliams70]

i tried to do this over the weekend and i burned it... i turned the stove off but i didn't move it off the burner {duh} i felt so silly but it was olny 4 lbs i'm glad i didn't use all of my butter i will try again soon and pay a little more attention... thanks !!

[@BexarPrepper]

@keehonor08 you need a pressure canner for everything but fruits and pickles which are high acid foods. Blessings!

[@BexarPrepper]

@abuelita23xxx Maybe don't really know never tried it. You would have to make sure the cloth was very very clean. Blessings!

[@heismyhightower]

This video is just great. im going to watch it again closly before attempting this. I have a question - What is the shelf life of this butter? God bless

[@CoyoteLight]

Thanks for the video. Just have a question. Is it the milk fat in the butter that settles to the bottom and gets skimmed from the top? What is it that I'm removing when I do this?

[@deborahstegall6651]

Thank you. Excellent. Want to try it soon.

[@itstheblessing]

I was watching your video of canning cheese . Ref. to pressure canning you said you always pressure can the cheese and butter . In this video of canning butter you said you don't pressure can the butter /ghee . I canned some butter without pressure canning . Want to make some more but wanted to check with you on the method . Pressure canned or not ? Thank you . I love your video's . Linda

[@BexarPrepper]

@stymye if you want it to store well when the power goes out then yep . Blessings!

[@BexarPrepper]

I hope you love it as much as I do and glad to save you some money. Blessings!

[@beasweetie59]

Heather P.= No honest question is Silly!! I am glad you asked, I also wanted to know!! LOL! I LOVE the answer & the Video!! Thank You for such a Great way to store Butter, NO refridge necessary!! BexarPrepper--You give me hope!