Canning butter in the oven

Canning butter is a great way to stock up when it goes on sale, and preserve it long-term without taking up freezer space.

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…

Canning butter is a great way to prep for a future without access to your cow in a survival situation and butter will make an excellent bartering item in a

Preserving food is a fun and economical way to make fresh foods available year-round. Learn how to preserve your seasonal glut of fruit and veggies here.

Use any butter that is on sale. I like to use 1lb of unsalted butter for every 1lb of salted butter. It just seems to taste better.Lesser quality butter requires more...

Canning allows you to store dairy products without refrigeration, making them an excellent option for emergency preparedness or off-grid living.

Butter is a staple ingredient for many of our kitchens, but like all foods it has an expiration date. I am sharing how my family preserves butter through canning.

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…

Oven – set to 250* F – This is for heating the jars. You don’t have to heat your jars in the oven, but if you use water, you will need to dry out the jars...

Butter is a low acid food, and not often recommended to be canned. BUT, you CAN make it shelf stable by making into ghee first. Here's how.