My DH and I were just talking about that. There is a site on the internet for it. When he gets home from work, I will have him find it and I will post it for you.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult. - E. B. White
I have done it (quite some time ago) cheese too. I clarified it first and then since butter is an acid product you can it by water bath canning. It works well..not like fresh but very useful in cooking...and nice to have on hand.
Isn't clarified butter a non-perishable in its own right? I always thought that was why it was used in India and the middle east. What benefit would canning have over clarifying alone? I am very curious.
Catherine Farmgirl #1370 City Girl By Birth, Suburbanite By Location, Farmgirl at Heart
sherry
bend in the high desert
oregon
USA
3775 Posts
Posted - Oct 02 2010 : 07:26:57 AM
i am anxious to learn more on the butter. i have the cream. i am also curious about canning clarified or freezing butter. i think when the solids are out and its clarified its stable. canning i would think would be like canning cooking oils. will watch this post to see what others think. happy days sherrye
the learn as we go silk purse farm farm girl #1014
Canning Butter
Posted - Sep 30 2010 : 07:54:11 AM
