I make ghee about every 1 1/2 years, it keep very well if put into hot jars with canning lids. Seals up nicely, and keep in a cool dark place. I’m using the last jar I made in the summer of 2018, smells as fresh as the day I made it. Also a prepper lady on another forum told how she cans butter, I tried it and it works. She said it works for cheese too, but I never did try it. If anyone wants know what about those or how to make ghee the easiest and best way (I’ve done many) let me know.
I would love to know how to can butter. I just canned a bunch of bacon, and that’s another one the FDA says we’re not supposed to do. I just opened my last jar that I canned about 5 years ago and it’s just fine. I have a bunch of powdered butter but it doesn’t have that oiliness that is necessary in some dishes. Just the flavor. In a prepping situation when we are working hard and limiting what we are eating, fats will be important.
I’ve noticed that when I melt butter for cooking or baking, that when it resolidifies, it gets grainy.
Dos the pressure canned butter get like that?
Please ping me for any butter canning info.
Thanks.