Canned butter and cheese

[Sniper-T]

From Idahobob's mentioning about Canning Butter and cheese, I gave it a whirl on the weekend...

[Sniper-T]

In case anyone missed Bob's post...

OK....here goes:

Butter

Heat butter in pan until almost boiling.
Fill jars to head space line.
Put on warmed lids and rings.
Shake each jar vigorously, about every minute or so.
As the butter cools, it will start to solidify.
When it completely cools the jars will self seal.
Store in a cool dark place, preferably in a basement, root cellar or cold room.
Yield: one pound of butter per pint jar.

We tried some that we canned 3 years ago, and it was just fine.

Cheese

Cut your cheese up into chunks, about 1 inch square.
We have used Medium Cheddar, it seems to get sharper with age.
Put jars (we use 1 pint size) into pan of water. You want the water to come up to the head space line.
Slowly heat up the water, with the jars in it.
Start adding cheese into the jars, letting what you have in it melt, and then adding more on top of it.
When you have melted cheese up to the head space line, remove the jars from the pan of water.
Put on warmed lids and screw down the rings fairly tight.
Put your jars on a rack and as they cool, they will self seal.
Store the same way as the butter.
Yield: about one pound per pint jar.

It is a bit of a tedious process, but if you are like I am, you will get a lot of self satisfaction out of putting butter and cheese up by yourself and not paying exorbitant price for already canned butter and cheese.

Bob
III

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It went about as slick as he implied that it would. I'm going to start a round of testing on these to see how they keep (for me), and continue with some more, in a month or so, if they do well.

Thanks again Bob!

[idahobob]

You are very welcome!

Bob
III

[slowz1k]

Outstanding post!!!! Will stay tuned. Thanks!

[Evolver]

Looking forward for the update and don't forget that we have a resident volunteer food tester (guinea pig) with us for the lone term tests... Izzy.

[bacpacker]

Nice job T. I think that will be getting a shot here before long.

[helomech]

Can you do this with margarine/parkay, or only real butter?

[Willie51]

You are very welcome!

Bob
III

Bob, Approximately, how long will the butter and cheese keep?

[idahobob]

Bob, Approximately, how long will the butter and cheese keep?

So far.....4 years. I cannot see any reason for them to go bad since we keep ali of ours in a cold room that does not get above 70 degrees, even when the outside temp hits 100.

I would prefer keeping it and all of our other LTS food in a root cellar, but that will not work out in our current living situation.

Sigh.

Bob
III

[xusualsuspectx]

We are definitely going to try this. Thanks for posting!!