How to Can Butter

The instructions:

1. Any butter can be used but the higher quality butters will be easier to work with. There won’t be as much separation.

2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.

3. First clean your jars thoroughly and put them in an oven at 200 degrees F for about 15 minutes. Put your rings and lids in a small pot of water (being sure they are covered completely) and simmer for ten minutes.

4. Next melt the butter completely on low. Once totally melted, slowly bring to a boil. Reduce the heat and simmer for five minutes. Stir the whole time to prevent the butter from burning. (Be sure to keep it at a full simmer...it helps it to set up more evenly with far less shaking.)

5. Pour the melted butter into the hot jars. Make sure you keep the butter stirred if doing a large batch so that it doesn't separate and go in unevenly.

6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.

7. When you hear the ping of the jars sealing (or you can't push the tops down anymore), start shaking them every 5 minutes (don't shake before this...wait for a good seal). Continue until the mixture stays uniform between shaking. Then refrigerate and continue shaking every 5 minutes (take turns with your husband and kids!...the batches that I sufficiently simmered were easily done within 3 hours....others took up to 5 and were not so fun).

8. Smile, label, and put them in your storage. They should keep for 3 years.

*Note:

Make sure you do not burn the butter. I did this and it took forever to solidify. Luckily I have a burnt butter cookie recipe that I will be using this jar for.

*If you have any questions just write me a comment or an email and I will help you out.

Original post that these instructions are taken from is here.

Mini Food Storage Seminars

As a follow-up to the food storage Saturday we had at the church a few weeks ago, I will be offering mini food storage seminars in my home once a month.
What exactly are these you may ask? Well, let me tell you.
They will be held on the 3rd Wed. of every month in my home.
They will take no longer than an hour.
They will focus on one small area of food storage to help you get started or over a bump in the road.

The first one will be February 18th at 7pm at my house.
Topic: Canning butter
Time requirement: 30-45 min.
Come and have a good time!

Authentic Mrs. Fields Cookie Recipe

Cream Together:

*1 lb. butter
1 ½ cup white sugar
2 cups brown sugar

Add:

**3 Eggs – 4 if small
2 tsp. vanilla
1 ½ tsp. salt
1 ½ tsp. baking soda
6 cups flour

Beat 3-4 minutes (batter may be dry)

Add:

1 ½ cups oatmeal
4-5 c. chocolate chips (you can add any combo you want – milk, dark, white, etc.)
2 cups nuts or raisins/craisins

Preheat oven to 350 degrees. Place parchment paper on cookie sheet and form golf ball sized balls with the dough. Bake for 8-11 minutes. Cookies may not look completely done. Makes 6-8 dozen.

Do not halve this recipe or it will not turn out as well.

*For food storage recipe, replace butter with white beans – cup for cup. For this recipe that would be 2 cups. Use already cooked beans and whip to butter consistency or ground beans, adding water to get to butter consistency.

**For food storage recipe, use 1 tsp. unflavored gelatin dissolved in 2 Tbsp. + 1 tsp. boiling water and 3 Tbsp. cold water. This amount will equal 1 egg.