Something a million other women and men have done but I had not, was canning butter.
I didn't know if it was going to work out or not, but I wanted to try and thanks to good sale at our local membership warehouse, my freezer food storage had some 'extra' butter I could do a trial run with and not be too upset if it didn't turn out.
You can find many tutorials online and at youtube for canning butter. That's not my post.
My post today is the 'AFTER' of pressure canning butter.
My butter was canned in October 2020. I wanted to wait to do the first taste test and seal test at about 6 months.
I had to work hard to get that seal off. That was the first good sign.
When I opened it, it smelled like... butter. There wasn't much of a scent at all - which is good.
It was just... butter. That sounds almost too simple but there you go. It was just... spreadable, creamy, real butter.
It had good, even color. It had a light, fresh, 'buttery' smell.
I really wanted to smear it on some homemade bread - that would have been heavenly! But because we are primarily low carb and sugar free, I don't have homemade bread on hand so I used it on what I did have at that moment - which was some fresh asparagus I had made.
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(Tiny update the next day... I made another 18 jars yesterday. Finished the 'shaking' during solidifying process last night around 9:15 pm. What a great feeling to see the fruits of your labor!)
2022 UPDATE
Yesterday I grabbed a can of butter out of the 'longer term' storage and decided to test it. Canned in October, 2020, it's now February of 2022. The color was still a beautiful 'butter yellow' and the seal tight. I opened it and found it to be no different at all from the 6 month mark.
I tasted it straight from the can and yum. It was a nice sweet butter taste and I promptly used a bunch in the sauce I was making for dinner. I'm thrilled with it. Simply thrilled!
