I have heard of this but have never done it. I plan to as soon as butter goes on sale!
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
Sunday, September 26, 2010
Tuesday, September 21, 2010
Tomatoes
This is one of the most handy methods. I love tomatoes and have done this several times now. It works great!
Ingredients:
2-3 lbs tomatoes per a quart size jar
Bottled lemon Juice
Utensils:
Water Bath Boiler
Jars and Lids
Large Sauce Pan
Ladle
To prepare the jars and lids, put the lids in a small sauce pan and bring to a boil. Wash the jars and put in hot water, or boiling water if you prefer to sterilize them as well. Fill the water bath half way full and bring the water to a boil.
To prepare the tomatoes to be canned, they need to be washed and peeled. The easiest way to peel them is to dip them in boiling water for 30-60 seconds (their skin will crack) and then place them in cold water. The peel should come off fairly easily. If you want them halved or quartered, do that now. To prevent browning in each jar add 2 tablespoons of bottled lemon juice for a quart size jar or 1 tablespoon for a pint size jars.
Raw-Pack Method:
Place the tomatoes into the jars (they should be warm). Fill in as best as you can leaving a 1/2 inch space at the top. Ladle in hot water to cover the tomatoes, still leaving a 1/2 inch space at the top. Get out the air bubbles by using the handle of the ladle. Push down the side of the jar between the glass and the tomatoes, it will make the tomatoes move a little and hopefully allow any bubbles to rise. Add more hot water if necessary. Wipe the top of the jar clean and place the lids on top.
Put the jars in the water bath for 40 minutes if using pints and 45 minutes if using quarts. Take the lid of the boiler and let stand for 5 minutes. Then remove and place on a towel or a heat proof spot. Let cool completely before storing. The top of the jar should no longer move up and down. Repeat the water bath boiler process if it still moves.
Ingredients:
2-3 lbs tomatoes per a quart size jar
Bottled lemon Juice
Utensils:
Water Bath Boiler
Jars and Lids
Large Sauce Pan
Ladle
To prepare the jars and lids, put the lids in a small sauce pan and bring to a boil. Wash the jars and put in hot water, or boiling water if you prefer to sterilize them as well. Fill the water bath half way full and bring the water to a boil.
To prepare the tomatoes to be canned, they need to be washed and peeled. The easiest way to peel them is to dip them in boiling water for 30-60 seconds (their skin will crack) and then place them in cold water. The peel should come off fairly easily. If you want them halved or quartered, do that now. To prevent browning in each jar add 2 tablespoons of bottled lemon juice for a quart size jar or 1 tablespoon for a pint size jars.
Raw-Pack Method:
Place the tomatoes into the jars (they should be warm). Fill in as best as you can leaving a 1/2 inch space at the top. Ladle in hot water to cover the tomatoes, still leaving a 1/2 inch space at the top. Get out the air bubbles by using the handle of the ladle. Push down the side of the jar between the glass and the tomatoes, it will make the tomatoes move a little and hopefully allow any bubbles to rise. Add more hot water if necessary. Wipe the top of the jar clean and place the lids on top.
Put the jars in the water bath for 40 minutes if using pints and 45 minutes if using quarts. Take the lid of the boiler and let stand for 5 minutes. Then remove and place on a towel or a heat proof spot. Let cool completely before storing. The top of the jar should no longer move up and down. Repeat the water bath boiler process if it still moves.
Saturday, September 18, 2010
Peaches
Peaches Peaches Peaches! I'm weird I don't like fresh peaches, but I loved them canned. Here is one of many ways to do it.
Makes 8 Pint jars or 4 Quart Jars
Ingredients:
8-12 lbs of of fresh, ripe peaches
5 Cups water
3 1/4 Cups Granulated Sugar
Utensils:
Water Bath Boiler
Jars and Lids
Paring Knife
Large Sauce Pan
Ladle
To prepare the jars and lids, put the lids in a small sauce pan and bring to a boil. Wash the jars and put in hot water, or boiling water if you prefer to sterilize them as well. Fill the water bath half way full and bring the water to a boil.
To prepare the peaches to be canned, they need to be washed, peeled and pitted. The easiest way to peel them is to dip them in boiling water for 30 seconds and then place them in cold water. The peel should come off fairly easily. Using a paring knife cut the peaches in half and remove the pit. Make sure you scrape the fibrous inside out as well. Once the peaches are peeled and pitted they need to be treated to prevent browning. There are several ways to do it. I find it is easiest to use Fresh Fruit (it is found in the supermarket) There is also ascorbic acid, lemon juice and water, and a salt/vinegar combination that can be used. All will keep the fruit from turning brown.
To make the syrup the peaches are in, (in the jars) bring the 5 cups of water to a boil. Add the sugar and stir until it is completely dissolved. Make sure the syrup does not boil down.
Hot-Pack Method:
Take the peaches and layer them into the hot syrup over medium-low heat until they are heated through. Add a minute per a layer of peaches. Place the peaches into the jars (they should be warm) with the cavity facing down. Fill in as best as you can leaving a 1/2 inch space at the top. Ladle in the syrup to cover the peaches, still leaving a 1/2 inch space at the top. Get out the air bubbles by using the handle of the ladle. Push down the side of the jar between the glass and the fruit, it will make the fruit move a little and hopefully allow any bubble to rise. Add more syrup if necessary. Wipe the top of the jar clean and place the lids on top.
Put the jars in the water bath for 20 minutes if using pints and 25 minutes if using quarts. Take the lid of the boiler and let stand for 5 minutes. Then remove and place on a towel or a heat proof spot. Let cool completely before storing. The top of the jar should no longer move up and down. Repeat the water bath boiler process if it still moves.
Makes 8 Pint jars or 4 Quart Jars
Ingredients:
8-12 lbs of of fresh, ripe peaches
5 Cups water
3 1/4 Cups Granulated Sugar
Utensils:
Water Bath Boiler
Jars and Lids
Paring Knife
Large Sauce Pan
Ladle
To prepare the jars and lids, put the lids in a small sauce pan and bring to a boil. Wash the jars and put in hot water, or boiling water if you prefer to sterilize them as well. Fill the water bath half way full and bring the water to a boil.
To prepare the peaches to be canned, they need to be washed, peeled and pitted. The easiest way to peel them is to dip them in boiling water for 30 seconds and then place them in cold water. The peel should come off fairly easily. Using a paring knife cut the peaches in half and remove the pit. Make sure you scrape the fibrous inside out as well. Once the peaches are peeled and pitted they need to be treated to prevent browning. There are several ways to do it. I find it is easiest to use Fresh Fruit (it is found in the supermarket) There is also ascorbic acid, lemon juice and water, and a salt/vinegar combination that can be used. All will keep the fruit from turning brown.
To make the syrup the peaches are in, (in the jars) bring the 5 cups of water to a boil. Add the sugar and stir until it is completely dissolved. Make sure the syrup does not boil down.
Hot-Pack Method:
Take the peaches and layer them into the hot syrup over medium-low heat until they are heated through. Add a minute per a layer of peaches. Place the peaches into the jars (they should be warm) with the cavity facing down. Fill in as best as you can leaving a 1/2 inch space at the top. Ladle in the syrup to cover the peaches, still leaving a 1/2 inch space at the top. Get out the air bubbles by using the handle of the ladle. Push down the side of the jar between the glass and the fruit, it will make the fruit move a little and hopefully allow any bubble to rise. Add more syrup if necessary. Wipe the top of the jar clean and place the lids on top.
Put the jars in the water bath for 20 minutes if using pints and 25 minutes if using quarts. Take the lid of the boiler and let stand for 5 minutes. Then remove and place on a towel or a heat proof spot. Let cool completely before storing. The top of the jar should no longer move up and down. Repeat the water bath boiler process if it still moves.
Wednesday, September 15, 2010
Whole Fruits
Canning whole fruits is really easy, some fruits require more time and effort, but it is still very doable!
When it comes to canning fruits, they are either done as a "Hot-Packed" or a "Raw Packed" method.
I'll post an entry for each of the methods. I will describe using peaches for the "Hot-Packed" method and tomatoes for the "Raw Packed" method. Almost all fruit fall into either of these categories. If it does not, then it probably needs to be dehydrated and vacuum packed.
When it comes to canning fruits, they are either done as a "Hot-Packed" or a "Raw Packed" method.
I'll post an entry for each of the methods. I will describe using peaches for the "Hot-Packed" method and tomatoes for the "Raw Packed" method. Almost all fruit fall into either of these categories. If it does not, then it probably needs to be dehydrated and vacuum packed.
Friday, September 10, 2010
Magic mix
Magic mix
4 cups nonfat dry milk
1 cup flour
1/2 cup oil
Mix with blender until it reaches a corn meal texture
Lasts 1 week in the refrigerate
This is great because it can be used to make condensed soups, popsicles, practically anything!
everydayfoodstorage.net has lots of useful recipes with the magic mix. Just do a search for magic mix!
4 cups nonfat dry milk
1 cup flour
1/2 cup oil
Mix with blender until it reaches a corn meal texture
Lasts 1 week in the refrigerate
This is great because it can be used to make condensed soups, popsicles, practically anything!
everydayfoodstorage.net has lots of useful recipes with the magic mix. Just do a search for magic mix!
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