Did you remember adding some fat to the list? No? Well, what are you going to put on your toast, lantern oil?
How about butter? Just think about all the things you use butter in. It can be stored just like other items. And when the SHTF and supply chains get disrupted, you’ll be glad you took the time to do it.
Storing and Canning Butter is easy!
It’s a good idea to purchase butter when it’s on sale—no need to buy anything fancy.
You’ll need some one-pint Mason jars, rings, and domes. One pound of butter will more than fill a one-pint Mason jar. Ten pounds of butter will require eleven jars.
Thoroughly wash and dry the jars.
Heat the oven to 250 degrees and place the jars inside to kill microbial nasties.
Simmer the lids in a pot of water on the stove.
Now, melt the butter in a large pot. Bring it to a boil, and stir it occasionally so it doesn’t scorch on the bottom. Simmer the butter for a few minutes. Keep stirring, though it will tend to do so; you don’t want it to separate.
Next, use a ladle and a canning funnel to fill the jars. Be sure to leave an inch of headspace so that you can shake the jars as they cool to keep them homogeneous.
Wipe the jar rims, and seal them with the domes and rings.
As your jars cool, the tops will pop down, indicating a proper seal.
Now, every few minutes, shake the jars well to keep the melted butter’s consistency even throughout. Again, it will tend to separate.
Once the jars have cooled to just slightly warm, place them in the refrigerator for 5 minutes or so. Shake again, and keep shaking every five minutes until the butter is firm.
That’s it; you’re all finished! Store your new prep in your pantry. Stored in a cool, dry place, your canned butter will last for years.
Use canned butter just like you would regular butter. It’s great over pancakes, cream of wheat cereal, toast, waffles, rice, potatoes, eggs, and more. You may want to make more than you think you’ll need, as it can also be a valuable barter item.
