Canning Butter For Survival Food Storage Using This Method

  • Butter is not getting any cheaper so if you find a good deal at the supermarket buy it up and can it for use later down the line. You can even can your homemade butter using this method. teresatronierphotography.blogspot.co.uk shares an excellent canning method for canning and storing butter.

    One evening at church one of the ladies mentioned that you could bottle butter and store it for 3 year. I hadn’t seen so many women interested in a comment about preserving food in a long tim. I received the instructions from her and have been bottling butter for my food storage ever since.

    Items you need:

    12 – 8 oz. jelly jars, lids, and rings (clean and sanitize bottle prior to bottling butter)
    5–¼ pounds butter or margarine (5 pounds + 1 stick)
    1 cookie sheet (optional)
    1 cooling rack (optional)

    Getting started:

    Sterilize your jars and lids. (I wash my jars in the dishwasher on the sanitize setting and boil my lids like normal. I am into machines doing most of the work.)

    Place your twelve jars on a cookie sheet. (This makes it much easier to handle the jars; instead of putting the jars in the oven and then taking them out individually.)

    Preheat oven to 225°F.

    Phase One:


    Open up twelve sticks of butter and cut each stick into two – three tablespoons sections and one – two tablespoons section.



    Drop the two – three tablespoons sections in the bottom of the jar length wise.


    Then very carefully place the one – two tablespoons section in the middle on top. The butter will stick up a little above the rim.


    (Do this with all twelve jars.)


    Put your jars in the oven at 225°F for 15 to 20 minutes.

     

    Find more directions for canning butter here…

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