This was the butter freshly canned.
Hello to all, on this beautiful and blue sky, North Florida day. It is also quite windy, which is very nice. I hope that your day goes well!
This canning butter is just the way that I do it for my own use! You do not have to believe me or follow my directions on this canning post.
But, as for me, I am loving it! I did follow the Blue Book canning rules for 30 years so I know the rules. But alas, I just had to learn more and will keep ongoing learnings for my future. As I said, you do not have to follow my journeys.
Ok, I used pint jars and if I had more jelly jars then I would have used those instead for a better size jar. I also used salted butter, which I would not choose for my next batch, if I ever run out out of butter, so I can! I would choose unsalted as the butter flavor and taste intensifies in the jar.
I put my pressure canner on the burner with hot water in it, up to the bottom line on the pot. 2 inches or 3. As the melted butter will be hot, I have the burner on low. # 3 setting.
Okay, I used a tall pot and gently melted all my butter. I did 7 lbs of butter! I just stirred it well and ladled it into my clean and hot jars and cleaned up the rims of the jar, and then put the lid on finger-tight as the air has to escape from the jar.
I added all my jars to the pressure canner and turned up the heat to #6 and put the lid on the pot. ( I did not put the pressure valve weight on the lid). Once the steam starts shooting out for 10 minutes, they say. I do mine for 2. Then put the weighted valve on the pressure pot lid and begin watching the number dial as it is going up to 11 lbs of pressure (For Fl.) Altitude. Google this for your area.
At the 11 lbs of pressure, I set the stove timer for 75 minutes for pints and, then I turned the stove dial down to #3 and waited to see if it held at the 11 lb pressure reading. I checked every ten minutes on the poundage of the pressure and adjusted it by going to #4 if under 11 lbs and #3 if over 11 lbs. Keeping it at 11 lbs of pressure is the safe cooking level.
When the timer goes off, turn off the stove and walk away! Only come back, later when the pressure has dropped to ZERO. (This is the safe pressure canning rule). Take the lid off carefully and facing away from you as the steam is very hot! Put the lid at the sink.
Have a folded dishtowel very near the stove and canner. Use tongs and a thick potholder to remove the jars and put on the towel. I use 2 thick pot-holders as I seem to drop the jars with my jar-lifter.
Now, listen to the pinging jar sounds as each jar seals and leave sitting on the towel until the next day. Then wash up each jar gently with soapy water and remove the bands from the jars. This will be a 5-year storage of butter for me. Once a jar is opened then it has to be refrigerated!
I just thought that I would share some of my crazy learnings with you for today,s post. Thank You for visiting and do come back for more. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
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