I'm new to canning, so if it's not in the Ball Blue Book, I'm at a loss! The steps to canning butter.....please! Also, I just finished canning ground beef and stew beef. The ground beef has a about a one-inch layer of fat in the jar. Is that okay?

-- Jill (jdance@mindspring.com), July 11, 1999

Answers

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=000wUa

Link for canning butter

-- Mumsie (Shezdremn@aol.com), July 11, 1999.

Jill, I've been canning ground beef, chicken, roast beef, pork, vegetable soup base, spaghetti sauce, you name it -- if it's meat, I've been canning it! WHEW! Have many, many, many jars. For me, it's smarter for me to spend my time/money/effort on canning meats, as I have a very reasonable source for commercially canned veggies and fruits. Based on my experience of several years, yes, you *do* want the fat in the jar. The fat will help give the canned beef a better flavor when you use it. Fat is what gives meat it's flavor, so don't drain it too much. I strive for a half inch of fat (sometimes a little less - depends on the meat) for optimum eating later on. If you ordinarily drain your meat well, you can still do so after you've 'fried it' or boiled it for the requisite 10 minutes before eating. (Note: Be SAFE! ALWAYS make it a point to boil/cook at high temperature any home canned foods before tasting. Even though my technique is down 'pat', and I've got years and years experience, keep my canning kitchen scrupulously clean, etc., botulism is something I do not want to chance, especially if conditions are such that medical care is difficult to come by!!)

I've got quite a few 'tips' that I will put in a post here on the prep forum in a few days; my grandkids have been over here more than usual, and I've just not had the uninterrupted time to do so.

-- Wilferd (WilferdW@aol.com), July 11, 1999.

Here's a link to the preparedness nuggets, canning butter is in number 17. Preparedness Nuggets

-- Mommacares (harringtondesignX@earthlink.net), July 11, 1999.

Thanks Wilferd! I'll be watching for those tips!

-- Mumsie (Shezdremn@aol.com), July 12, 1999.

Add 1 cup to start with of plain salt[not Iodized salt] to 1 gallon of warm water. Dissolve salt completely. To test brine- place a fresh egg in brine if egg floats ,brine is strong enough,If egg sinks add moor salt.Fill a glass,plastic, or stoneware container 3/4 full with the salt water. add butter to brine and store in a cool place. [salt will not penetrate or change the tast of butter]. --- Boil lids & rings ,let dry.Use about 3.25 sticks of margarine or butter in each pint jar. [DO NOT USE MARGARINE THAT'S BEEN WHIPPED.IT MUST BE MARGARINE OR BUTTER THAT REMAINS SOLID AT ROOM TEMPERATURE]. Melt butter and fill room temp jar 3/4 full.Put lid & ring on snugly as if canning any product. set jar in a pan in case jar ooze a bit.[this is ok if they do] .Set into a 225 degree oven for 25min .There should be movement in the jar as though bubbling.If not leave in oven for 10min longer.This means the jars have bilt up enough int ernal pressure to seal your lids. {THIS IS IMPORTANT} [DO NOT REMOVE FROM OVEN UNTIL THEY HAVE COOLED . LET SIT OVERNIGHT. store in cool dry place. --- Only Land-O-lakes butter or other high quality brand.heat mason jarsin oven @ 250 for 20min {not the rings or seals}.While jars are heating melt the butter slowly till it comes to a boil.reduce heat to simmer and cover for 5min. Pour melted butter in hot jars.Add seal and ring. They will sealas they cool.Shake them gently a few times durning cooling to keep butter from looking separated.Once cooled put in refrigerator to harden butter.Then remove and store is cool dry place.Will keep for 3 years.

-- HD (home_dad@yahoo.com), July 12, 1999.