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.
Yes, Azure has really grown in the last few years.
I’ll see if I can find her exact directions in my (insanely disorganized) files. If not, I know how to do the butter as I did it, and rememeber the cheese. Very easy actually.
The canned butter doesn’t taste the same on toast or bread, but is fine for cooking/heating up food and I think in hard times would be just fine on toast! I think I kept mine a year to see how it worked, it was fine. Just cannot get one drop of moisture in canned ghee or butter.
How do you can bacon?
I never heard of that.
How did you do the bacon? I love bacon.