Is this safe? (Canning butter)

16 years ago

Someone posted this on another forum I frequent (non-canning) and I was wondering if you've ever heard of this and if it's safe...

http://www.endtimesreport.com/canning_butter.html

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Comments (5)

ruthieg__tx
16 years ago
link

Here is a link that might be useful: link
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ksrogers
16 years ago
Nope.. Only frozen, but well wrapped to prevent odor absorbtion.
0
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There used to be approved canning recipes for pumpkin butter but they were pulled several years ago. When further testing was done, the NCHFP came to realize the water level and pH of pumpkin varied so greatly there was no way to arrive at an assuredly safe processing time for BWB (which is what the recipe called for). Bernardin (the Canadian branch of Ball) retained a more acidified recipe, one with orange juice for a while, but then they pulled that one also. There just is no way to be assured what acidification would result in a safe product and, obviously, over-doing it on acid compromises the flavor as well. Nor can PB be pressure-canned as the same pH and water level issues apply plus it's a dense product that presents the same challenges as plain pumpkin puree, which is also no longer approved. So freezing or refrigeration is your best option. Squash and pumpkin keep well in cold storage and butter can be made in small batches as another alternative. Sorry to be the bearer of bad tidings. Carol
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I didn't see a Mustard Pickle in So Easy to Preserve though I may have missed it. NCHFP may have one online. The new Ball Complete Book of Home Preserving has two thickened mustard-pickle recipe. Both call for ClearJel. Interestingly enough, the newest anniversary edition of the Ball Blue Book still has a flour-thickened mustard pickle. I thought that one would be gone in the new edition. The Ball Complete Book of Home Preserving has four canned seasoned mustard recipes, for those interested in trying one. I was speculating that the flour in the recipe above does not present a particular danger, despite the high pH, because mustard and vinegar are such inhospitable environments for bacteria. However, that is mere speculation, not science. I still would not can the mixture but would refrigerate, freeze or reduce batch size, as I originally recommended and as other members said. I also wanted to mention a secondary not food-safety related issue. I don't think I would can any mustard, even those offered by Ball. I'm sure commercial processors have ways around this problem but I've heard from boutique canners who preserve small-batch items for sale that the heat of home canning is not friendly to mustards. It can unfavorably alter the flavor and consistency. Carol
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What types of fruit butters are safe to can?
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Pumpkin butter - no. In canning, since it is low acid, it is treated more as a low acid vegetable like a member of the squash family. Any of the acidic fruits are fine but not bananas, not figs, not windfall apples, not mangoes, not melons or avacadoes, apricots are borderline, not papaya, etc. In those cases the safety would depend on the amount of added acid, not the fruit pH itself. Apple Butter is by far the most common of course. There are some plum butter and pear butter recipes posted here too. I have seen some peach butter and prune butter recipes and a couple of mixed fruit butter recipes but never tried any of them. Personally I can't imagine making a citrus butter but some may do it. The link below gives you all the various fruit pHs. Dave Here is a link that might be useful: USDA Foods pH
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First, I'm going to point out that the question was asked 16 years ago, so the original poster probably doesn't care any more. The most recent post before this particular exchange was 8 years ago, and I dislike the way Houzz drives old posts back to current time like it happened yesterday. Like Lucille, I don't pay attention to conspiracy theories. That doesn't address whether canning dairy products is safe. The Amish community I know does many things I don't care to do, such as doing without electricity, driving horses instead of cars and holding clothing together with pins in lieu of zippers. Oh, and they don't post on the internet either. Frankly, it may be safe or it may not be, but since it hasn't been tested I can't say one way or another. I have been known to take some risks, after evaluating them, but I want to know what the risks are, and not just from anecdotal "evidence". Putting babies in the back seat in a basket used to be done all the time, and they didn't all die, (including me) but I still put my kids in car seats because sometimes it's actually a good thing to catch up with modern inventions and modern knowledge. Because there is no law or requirement that you should avoid such activity, if you want to can dairy products, go ahead. I think the quality would suffer as it reaches higher temperatures, but that is also conjecture. I do have a couple of recipes that I can and add dairy to when I heat the product for consumption. It takes no extra time, since I'm heating the product anyway. Annie
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Linda_Lou
16 years ago
No, it is not safe. No dairy of any kind is safe to can.
You put yourself at a risk for botulism.
0
readinglady
16 years ago
The NCHFP has a page with a thorough discussion of "canning" butter, including not just food safety issues but also the economics of it. Since butter is easily available year-round, is often available around baking holidays (i.e. Christmas and Easter) as coupon specials, the NCHFP doesn't feel jarring butter offers good value unless you have your own dairy and limitless amounts of cream.

If it's an issue of long-term storage, I'd head for an Indian market and buy ghee, which is basically clarified butter. Indian markets sell it in quart jars for a very reasonable price. It doesn't require refrigeration because the protein solids have been strained out. I'm sure it can be mail-ordered too and you wouldn't need much to be adequately supplied.

Carol

Here is a link that might be useful: NCHFP on Canning Butter
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melva02
16 years ago
If butter is that cheap, you can make it into ghee yourself, but you would need to make sure you get all the solids out. I keep mine in the fridge anyway, just to make sure it lasts. If you google "make ghee" you'll find a lot of information. I can't remember which site I used for guidance when I made it.

Another option would be to just keep it in the freezer for long-term storage. Then if your power went out, you could keep the butter at room temperature for quite a while before it went bad. Some people keep their opened sticks of butter at room temperature anyway.

In any case since butter takes on other flavors and its own flavor changes over time, I think it's tastier to buy butter in small amounts so it's always fresh.

Melissa
0

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Is this safe? (Canning butter)

Comments (5)

ruthieg__tx

ksrogers

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Linda_Lou

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