You CAN can butter! : LUSENET : TimeBomb 2000 (Y2000) : One Thread

Reprinted with permission from another forum. Disclaimer: haven't tried this yet, but thought I'd pass it along FYI.

Blessings...Mercy ++++++++++++++++++++++++++++++++++++++++++++++++


1. Use only highest quality butter (Land O Lakes or equivalent).

2. Heat jelly jars in 250 degree oven for 20 minutes, without rings or seals.

3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes.

4. Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar.

5. Add lid and ring and close securely. They will seal as they cool. Shake jars a few times during cooling to prevent separation, although this step is optional.

6. Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.

-- Mercy (, February 18, 1999


Hello Mercy,

Thanks for the info. Did it say (in the other forum) where these instructions came from?

-- Scarlett (, February 18, 1999.


Thanks! Butter was one thing I thought would really come in handy if post-Y2K didn't turn out pretty. Butter, hot sauce, and japanelos can make the difference for making beans & rice palatable.

Any ideas on storing cheese?

Thanks, Texan

-- Texan (, February 18, 1999.

WHOA, holdon!! This is NOT a safe method of canning butter, and you are risking botulism poisoning if you attempt it! Butter is a low-acid food that requires a pressure canner to safely can. Hell, this method doesn't even use a water-bath canner! If you are going to store it in the refrigerator only, maybe, just maybe, you can get away with it, but in a cool place? HOW cool?? Additionally, the advice to shake the jars is certain to get butter on the rim/sealing lid, where it can ruin the seal.

Please, don't use any method of canning a particular food unless it is USDA-approved, or set forth in a reputable canning book like the Ball Blu Book.

-- Why2K? (, February 18, 1999.

I had heard you can "can" butter too, but we are reluctant to try it..for safety reasons. An alternative I heard is that you can buy the little packs of margarine or butter like they give in restaurants. These, someone not need refrigeration. Anyone know if this is true? Heard you can get these at Sams or Costco too.

-- jsj (, February 18, 1999.

I know that by heating butter, letting the solids fall to the bottom, and saving the liquid, you can make "ghee", which is supposed to store indefinitely...

I wonder what canned butter tastes like?

Got olive oi

-- jgj (, February 18, 1999.

Scarlett- Here is the answer I got from the other forum. I'll inquire further as where the original "recipe" came from, i.e. a book, etc. per Why2K's post, which makes a very good point. Geez, hold on everyone, don't be poisoning yourselves! I'll get back to you.

Ghee, however, I can also post how to make if anyone is interested.


Thanks for all responses and safety precautions which are well taken.

PS ...Texan, have heard nothing about cheese except how to make it and how to order cheese powder. Sorry.


-- Mercy (, February 18, 1999.


Here is the URL for canning butter.


-- Mercy (, February 19, 1999.

Clarified butter (ghee) keeps for years. People have been doing this for thousands of years in India. It has many healing properties. And none of the cholesterol of butter! It is solid butterfat but zero cholesterol. You gently boil saltless butter till all the water content evaporates and the solids (cholesterol) have first foamed up and then fallen to the bottom of the pot. Turn off heat when solids are golden, before they burn. Let cool a bit and then pour into glass jar, being careful not to include any of the solids. (You can use cheesecloth.) Keep covered and out of light. Eat ghee instead of butter or margarine now, and improve your health. Do not put it in the refrigerator or it will get hard. You can read more about ghee in books about Ayurveda, the world's oldest natural health system.

-- Shivani Arjuna (, February 20, 1999.

Moderation questions? read the FAQ