I get asked frequently what my opinion is on storing butter for long term use and people are shocked when I say I don’t. I keep it in my freezer because it will store for 6 months, but yes, if there was an emergency where we had no electricity we wouldn’t have butter and I’ll tell you why…powdered butter can be hard to use and is most definitely more expensive than fresh butter, which makes it hard to justify using every day. And since you can use peanut butter or jam on toast and beans as a fat substitute in cakes, brownies, quick breads, and cookies and you can use shortening (I know, I know….alot of people are against shortening….but that is why you can use the beans! 🙂 To me, the powdered butter isn’t worth the money. I’d rather use beans and get the extra fiber, protein, nutrition, and vitamins that come along with it for a MUCH CHEAPER price tag.
Now for the home “canning” of butter. I’ve seen a lot of recipes circulated around for “canning” butter, well actually it’s just melting butter and putting it in warmed bottles from your oven to create a seal and letting it firm again. I was really interested in this idea so I researched it more and found the bad news! It isn’t safe to “can” your own butter. It can make your family sick, and not the throw up sick, like the hospital could die sick. It can cause botulism (the same thing you can get from eating foods from dented cans) that can kill you. Even the National Center for Home Preservation has spoke out against home canning of butter. Here’s why in their own words…
“Should I use directions for canning butter at home that I see on the Internet?
Indeed, there are some directions for ‘canning’ butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars. Some directions say to put the jars in the refrigerator as they re-harden, but to keep shaking them at regular intervals to keep the separating butter better mixed as it hardens. This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf.
Additionally, when you consider the economics of the process (energy costs involved with heating, cost of jars and lids, etc.), even if the butter is bought on sale, it may not be economically viable to prepare butter to store for years in this manner. Good quality butter is readily available at all times, if butter is needed for fresh use. If the concern is about emergency food supplies, there are dry forms of butter that can be purchased and stored, oils that can be used in an emergency, or commercially canned butter in tins (although we have only seen this for sale from other countries). Melted and re-hardened butter may not function the same as original butter in many types of baking anyway.
There are a few issues with the common directions circulating on the Internet at this time (Spring 2006):
Physical safety and food quality: In the provided directions, the jars are preheated in an oven (dry-heat), which is not recommended for canning jars. Manufacturers of canning jars do not recommend baking or oven canning in the jars. It is very risky with regard to causing jar breakage. There is no guarantee that the jars heated in this dry manner are sufficiently heated to sterilize them, as we do not have data on sterilizing jar surfaces by this dry-heating method.
The butter is not really being ‘canned’; it is simply being melted and put in canning jars, and covered with lids. Due to some heat present from the hot melted butters and preheated jars, some degree of vacuum is pulled on the lids to develop a seal. It rarely is as strong a vacuum as you obtain in jars sealed through heat processing. The practice in these ‘canned’ butter directions is referred to as ‘open-kettle’ canning in our terminology, which is really no canning at all, since the jar (with product in it) is not being heat processed before storage.
Although mostly fat, butter is a low-acid food. Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. It is not clear what the botulism risk is from such a high-fat product, but to store a low-acid moist food in a sealed jar at room temperature requires processing to destroy spores. A normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar. In the absence of that, given that it is low-acid and that fats can protect spores from heat if they are in the product during a canning process, we cannot recommend storing butter produced by these methods under vacuum sealed conditions at room temperature.
Some other directions do call for ‘canning’ the filled jars of butter in a dry oven. This also is not ‘canning’. There is not sufficient, research-based documentation to support that ‘canning’ any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today’s home canning lids.
In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home-canning process, let alone for storing butter at room temperature for an extended period. We do know that the methods given for preheating empty jars, or even filled jars, in a dry oven are not recommended by the jar manufacturers or by us for any food. Aside from the physical safety and quality issues, and the fact that it is not canning at all, if there happened to be spores of certain bacteria in there, these procedures will not destroy those spores for safe room temperature storage.”
http://www.uga.edu/nchfp/questions/FAQ_canning.html#33
The Utah State Extension service also agrees, saying…
“What NOT to Store…Home Canned Butter, especially unsalted, canned butter. (Why – unsalted canned butter has NO protection from botulism, slated, home canned butter has no science-based process to can safely)”
http://extension.usu.edu/foodstorage/htm/what-not-to-store
AND…
“Cautions Issued for specific foods, Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.”
http://extension.usu.edu/juab/files/uploads/FCS/Common%20Canning%20Mistakes.pdf
If that isn’t enough, I spoke with a woman from the Utah State Extension service who said that she has had many people come to her to find out why their family got REALLY sick from eating home “canned” butter. You can purchase safely canned butter in a tin can from emergency stores for a VERY HIGH price and again, I don’t think it’s worth it when you can use beans, other oils and shortening as substitutes for oil in your baked goods and jam or peanut butter on your toast.
Here are a few links on using beans for oil from my blog: COOKIES, BROWNIES, CAKE. There is also more information in my book about how to use them in your own recipes…just please, don’t can your own butter! 🙂
I’m so glad you did this post. I was really excited about canning butter when I first heard about it. Thank goodness for modern day science to help us prepare for harder times safely.
I’m so glad you did this post. I was really excited about canning butter when I first heard about it. Thank goodness for modern day science to help us prepare for harder times safely.
I can understand if you are simply melting the butter that it might not be safe. However, many directions include boiling the butter for at least 10 minutes which should kill any spores which might be present. I think it is strange for all our government agencies to simply denounce the practice without any testing whatsoever. It wouldn’t be hard for them to try a few methods and then test to see if it is safe.
Yes, I know that this post is old, but I’ll reply anyway. Unfortunately it isn’t just the government telling us something because they feel like it. I read and sometimes discard official advice on canning, but only because I’ve been doing it for a long time and understand the sciences behind it all. Some of their advice IS too cautious. Perhaps that is a good thing. Perhaps not. With butter and anything else high in fat, botulism spores become insulated by the fat and can’t be killed as easily if at all. However, I tell everyone that if they want canned butter for a good price to buy ghee from an international food store. Make sure it is a good quality one. I’ve found SWAD to be a great brand for this. Or if you want something more healthful, I think Tropical Traditions has some grass-fed ghee for sale. (could be wrong, could be another company). Thing is, ghee is clarified butter and professionally canned by a company. The milk solids which help insulate the botulism spores are removed, leaving the butter oil behind. Ghee is shelf stable on its own, even if it isn’t packaged. From medieval times forward it was used as a topper to preserve home potted meats. The meat would be mashed up and mixed with strong spices, then put in containers and covered with an inch or two of clarified butter. It would keep well in a cool, dry place for over a year because it was sealed against bacteria. Ghee doesn’t taste as good as straight butter on toast, but it’s wonderful to fry an egg with or use in a recipe. Sometimes, you really just want butter!
I can understand if you are simply melting the butter that it might not be safe. However, many directions include boiling the butter for at least 10 minutes which should kill any spores which might be present. I think it is strange for all our government agencies to simply denounce the practice without any testing whatsoever. It wouldn’t be hard for them to try a few methods and then test to see if it is safe.
Jannalee,
I see what you’re saying. From the research I’ve done it’s not just the spores that are the problem but that the butter is high in fat (fat goes rancid quickly, that is why most powdered milk is non-fat so that it doesn’t go rancid) and low in sugar and acid (things that also help it from going rancid).
Jannalee,
I see what you’re saying. From the research I’ve done it’s not just the spores that are the problem but that the butter is high in fat (fat goes rancid quickly, that is why most powdered milk is non-fat so that it doesn’t go rancid) and low in sugar and acid (things that also help it from going rancid).
Better safe, than sorry. My husband is a food scientist and you won’t believe how many food regulations there are out there. This is a good thing, becaue you also wouldn’t believe how many different food illnesses there are. “All of our government agencies” know what they are doing when it comes to food safety.
Better safe, than sorry. My husband is a food scientist and you won’t believe how many food regulations there are out there. This is a good thing, becaue you also wouldn’t believe how many different food illnesses there are. “All of our government agencies” know what they are doing when it comes to food safety.
And I’ve felt guilty because I’m not storing any powdered butter–for the same reasons you mentioned. Thanks for putting into words my own philosophy about the butter dilemma. That’s one reason why it’s a good idea to practice baking with beans and fruit purees and other oils–for when my freezer supply of butter isn’t enough. Thanks for the great info!
And I’ve felt guilty because I’m not storing any powdered butter–for the same reasons you mentioned. Thanks for putting into words my own philosophy about the butter dilemma. That’s one reason why it’s a good idea to practice baking with beans and fruit purees and other oils–for when my freezer supply of butter isn’t enough. Thanks for the great info!
In most cooking or baking, oil can be substituted for butter and is healthier. Only things like cookies may not work as well, but they will work with beans or shortening! I agree that there’s no reason to store butter.
In most cooking or baking, oil can be substituted for butter and is healthier. Only things like cookies may not work as well, but they will work with beans or shortening! I agree that there’s no reason to store butter.
Thank you for getting the word out. I have known this for awhile and do just as you by freezing butter I buy on sale. There still seems to be a lot of people that want to do this. I agree and say Spread the Word……..
Thank you for getting the word out. I have known this for awhile and do just as you by freezing butter I buy on sale. There still seems to be a lot of people that want to do this. I agree and say Spread the Word……..
I like the concept of not using butter anyways 😉 But you know me 🙂
I like the concept of not using butter anyways 😉 But you know me 🙂
I’m right there with you Crystal – better safe than sorry –
we would eat up what butter is in the freezer as long as its safe to – and do without when its gone.
I’d never even heard of dried butter – thanks!!
I’m right there with you Crystal – better safe than sorry –
we would eat up what butter is in the freezer as long as its safe to – and do without when its gone.
I’d never even heard of dried butter – thanks!!
Thank you so much! I have been worried about how I am going to get butter. I will be throwing away the 3 jars of butter that I did last year. Thanks for all the info!
Thank you so much! I have been worried about how I am going to get butter. I will be throwing away the 3 jars of butter that I did last year. Thanks for all the info!
Thanks for the info. I’ve often wondered about this, but now I know that there is no way I’m going to risk the health of my family! Keep up the good work! You’re amazing!
Thanks for the info. I’ve often wondered about this, but now I know that there is no way I’m going to risk the health of my family! Keep up the good work! You’re amazing!
Melted and re-hardened butter does NOT even have the same taste or texture as butter! Just try using butter that has been melted and then refrigerated to re-hardened on your toast the next morning. UGGGGG!
I discovered this with leftover melted butter from corn on the cob did not work out on my toast the next morning! If you do not believe me, just try melting a small piece of butter tonight and try to spread it re-hardened on your toast tomorrow!
Melted and re-hardened butter does NOT even have the same taste or texture as butter! Just try using butter that has been melted and then refrigerated to re-hardened on your toast the next morning. UGGGGG!
I discovered this with leftover melted butter from corn on the cob did not work out on my toast the next morning! If you do not believe me, just try melting a small piece of butter tonight and try to spread it re-hardened on your toast tomorrow!
I have the “Mix-A-Meal” cookbook and purchased both dehydrated butter and shortening to use in some of those recipes. It works well and for convenience, it’s worth it for me. (Don’t buy dehydrated margarine. It has a lot of ingredients in it that I can’t even pronounce!)
About having butter on hand… My mother was born in 1925 so grew up during the depression and was a young woman during World War II. I asked her what she missed most during those years and she said two things–sugar and butter. I now have a few cans of commercially canned butter (Red Feather brand). They can be stored for many years, so I figure if things get REALLY bad, they will be there for a special treat. (I mean, it’s not like we’ll be keeping a special bottle of wine or whiskey on hand for a treat–but I might want to slather some butter on my bread and revel in “the good old days”. ~smile~)
I have the “Mix-A-Meal” cookbook and purchased both dehydrated butter and shortening to use in some of those recipes. It works well and for convenience, it’s worth it for me. (Don’t buy dehydrated margarine. It has a lot of ingredients in it that I can’t even pronounce!)
About having butter on hand… My mother was born in 1925 so grew up during the depression and was a young woman during World War II. I asked her what she missed most during those years and she said two things–sugar and butter. I now have a few cans of commercially canned butter (Red Feather brand). They can be stored for many years, so I figure if things get REALLY bad, they will be there for a special treat. (I mean, it’s not like we’ll be keeping a special bottle of wine or whiskey on hand for a treat–but I might want to slather some butter on my bread and revel in “the good old days”. ~smile~)
I have butter powder and shortening too and that book mix a meal is one of my favorites it has excellent mixes that my family love is cheaper and way healthier , and I do to have butter and cheese in the cans that macey’s have and they taste very good!!! ‘
thanks for the information Crystal!!!
I have butter powder and shortening too and that book mix a meal is one of my favorites it has excellent mixes that my family love is cheaper and way healthier , and I do to have butter and cheese in the cans that macey’s have and they taste very good!!! ‘
thanks for the information Crystal!!!
Thank you for reseaching before posting. As a food scientist, I worry everytime I see an online posting on canning things like butter and quickbreads. Very dangerous!
Thank you for reseaching before posting. As a food scientist, I worry everytime I see an online posting on canning things like butter and quickbreads. Very dangerous!
Thanks for the post. I have only bought one can of the powdered butter and when that is finished I won’t buy anymore, Just use the butter in the freezer.
thanks again!
Thanks for the post. I have only bought one can of the powdered butter and when that is finished I won’t buy anymore, Just use the butter in the freezer.
thanks again!
oh, by the way I just got your book, it is wonderful. I tried the snickerdoodle cookies. Yummy!
oh, by the way I just got your book, it is wonderful. I tried the snickerdoodle cookies. Yummy!
So Crystal, if we have some home canned butter, what can we do with it? Can I cook or bake with it? I only have 6 lbs canned but I don’t want to have to throw it away if I can use it safely.
Oh, and I made your tortillas last week. They were easy and yummy! Thanks!
So Crystal, if we have some home canned butter, what can we do with it? Can I cook or bake with it? I only have 6 lbs canned but I don’t want to have to throw it away if I can use it safely.
Oh, and I made your tortillas last week. They were easy and yummy! Thanks!
We tried a can of the Red Feather butter, it was FANTASTIC!!! I was absolutely amazed. It is expensive, but if you are a butter lover, it is wonderful.
We tried a can of the Red Feather butter, it was FANTASTIC!!! I was absolutely amazed. It is expensive, but if you are a butter lover, it is wonderful.
Thank you so much for that post. The word about canning butter has been spread throughout our ward and we were going to do it, but now I will tell everyone to NOT!! I do have some powdered butter, but I am very excited to use beans in my baking!!
Thank you so much for that post. The word about canning butter has been spread throughout our ward and we were going to do it, but now I will tell everyone to NOT!! I do have some powdered butter, but I am very excited to use beans in my baking!!
I bought a can of Red Feather butter and shared it with lots of friends at a party so we could all try it . “Hey, this tastes like real butter,” was a typical response. That’s because it IS real butter. I bought a case and store it in a cool basement. It’s safe and yummy.
I bought a can of Red Feather butter and shared it with lots of friends at a party so we could all try it . “Hey, this tastes like real butter,” was a typical response. That’s because it IS real butter. I bought a case and store it in a cool basement. It’s safe and yummy.
Thank you for this post. I was just making my list for my next order and was contemplating the dry butter. I won’t worry about it now.
Love the cookbook everything we have made has been great. Recommending it to everyone I know.
Thank you for this post. I was just making my list for my next order and was contemplating the dry butter. I won’t worry about it now.
Love the cookbook everything we have made has been great. Recommending it to everyone I know.
Thanks for the information, Crystal
We have Red Feather butter in our food storage too and we really think it tastes like fresh butter. We don’t use it on a daily basis, because it’s rather pricey. However, since it has a long shelf life, I figure it’s alright that we don’t rotate it.
I’m glad to see the warning against “canning” your own butter. It’s just not worth risking my family’s health. Crossing my fingers and hoping that the lid will seal from the hot butter, is just not my idea of safety.
Thanks for the information, Crystal
We have Red Feather butter in our food storage too and we really think it tastes like fresh butter. We don’t use it on a daily basis, because it’s rather pricey. However, since it has a long shelf life, I figure it’s alright that we don’t rotate it.
I’m glad to see the warning against “canning” your own butter. It’s just not worth risking my family’s health. Crossing my fingers and hoping that the lid will seal from the hot butter, is just not my idea of safety.
Do you know if vacuum sealing things like chocolate chips, nuts, or crackers in Mason jars with a Food Saver can create conditions that cause botulism? I just got a Food Saver and started using it, and now I’m a little nervous.
Do you know if vacuum sealing things like chocolate chips, nuts, or crackers in Mason jars with a Food Saver can create conditions that cause botulism? I just got a Food Saver and started using it, and now I’m a little nervous.
Here is a GREAT list of SCIENTIFIC, WELL RESEARCHED sites where you can look up questions about storing food. Remember, just because it is on a blog on the INTERNET doesn’t make it TRUE! Do you own research at trusted sites…that is what I do! 🙂
http://foodstorage.usu.edu
http://foodpreservation.usu.edu
http://foodsafety.usu.edu
http://www.homefoodpreservation.com (Univ. GA)
Here is a GREAT list of SCIENTIFIC, WELL RESEARCHED sites where you can look up questions about storing food. Remember, just because it is on a blog on the INTERNET doesn’t make it TRUE! Do you own research at trusted sites…that is what I do! 🙂
http://foodstorage.usu.edu
http://foodpreservation.usu.edu
http://foodsafety.usu.edu
http://www.homefoodpreservation.com (Univ. GA)
Just a quick word about botulism- It’s not dented cans that are dangerous, it’s the bulging cans. That being said, it’s probably a good idea to avoid dented cans when you buy them from the grocery store since the seal on the can may have been damaged, but if you must buy them, plan to use them up ASAP! Remember to not eat any canned food that looks milky or smells funny!
Just a quick word about botulism- It’s not dented cans that are dangerous, it’s the bulging cans. That being said, it’s probably a good idea to avoid dented cans when you buy them from the grocery store since the seal on the can may have been damaged, but if you must buy them, plan to use them up ASAP! Remember to not eat any canned food that looks milky or smells funny!
Thanks, Good information. I was considering trying it, but not now!
Thanks, Good information. I was considering trying it, but not now!
Commercially canned butter is sold to hunters in the U.S.
I had some Red Feather butter and it was fantastic! It spreads just like margarine. However, it is super expensive. If you get a huge group order together, you can get a discount from the distributor. It’s still pricy, but a lot less so.
For baking, butter-flavored shortening will often work, as will oil (depending on the recipe). It’s also much cheaper.
I keep butter in my freezer.
Commercially canned butter is sold to hunters in the U.S.
I had some Red Feather butter and it was fantastic! It spreads just like margarine. However, it is super expensive. If you get a huge group order together, you can get a discount from the distributor. It’s still pricy, but a lot less so.
For baking, butter-flavored shortening will often work, as will oil (depending on the recipe). It’s also much cheaper.
I keep butter in my freezer.
So, is there no safe way to do it at home? All your articles were about not doing it in the oven, but I thought that there was a safe way to do it with a pressure canner. I haven’t researched it yet, but my mom as been doing meats and was thinking about doing some butter, too. Are you just against it because you don’t have a pressure canner, or would that process change the butter beyond recognition?
So, is there no safe way to do it at home? All your articles were about not doing it in the oven, but I thought that there was a safe way to do it with a pressure canner. I haven’t researched it yet, but my mom as been doing meats and was thinking about doing some butter, too. Are you just against it because you don’t have a pressure canner, or would that process change the butter beyond recognition?
Gillie,
I haven’t found anyway to can butter safely at home. I know that BYU is researching ways to do this (because they wrote me after I did this post) but also mentioned it wouldn’t be ready for years. The problem is with butter itself because it has little salt, no sugar, and a lot of fat…all good conditions for it going rancid.
Gillie,
I haven’t found anyway to can butter safely at home. I know that BYU is researching ways to do this (because they wrote me after I did this post) but also mentioned it wouldn’t be ready for years. The problem is with butter itself because it has little salt, no sugar, and a lot of fat…all good conditions for it going rancid.
I’m a big butter fan and my wife is very much into food storage. She wanted me to have my comfort food as part of our storage. We “canned” butter last year when we found the recipe on a preparedness website. I had my doubt about it then but went along with the idea.
Now that she found this well researched article about the dangers of canning butter, we are throwing it all away. Just goes to show that you can’t believe everything you read on the Internet. Thank you for possibly saving our lives. Now, where do we get this Red Feather butter that others are commenting about?
I’m a big butter fan and my wife is very much into food storage. She wanted me to have my comfort food as part of our storage. We “canned” butter last year when we found the recipe on a preparedness website. I had my doubt about it then but went along with the idea.
Now that she found this well researched article about the dangers of canning butter, we are throwing it all away. Just goes to show that you can’t believe everything you read on the Internet. Thank you for possibly saving our lives. Now, where do we get this Red Feather butter that others are commenting about?
I would do a google search. It is sold at a lot of food storage places online like Emergency Essentials.
I would do a google search. It is sold at a lot of food storage places online like Emergency Essentials.
I like using powdered margarine in my baking recipes. It's quite a bit cheaper than powdered butter, but it also allows me to premix the dry ingredients for the different breads, rolls and pastries I like to have on hand for those lazy days and last-minute emergencies. When I go to make the premade mix, I just add the needed water for the powdered margarine, in addition to the water/liquid the recipe requires.
I like using powdered margarine in my baking recipes. It's quite a bit cheaper than powdered butter, but it also allows me to premix the dry ingredients for the different breads, rolls and pastries I like to have on hand for those lazy days and last-minute emergencies. When I go to make the premade mix, I just add the needed water for the powdered margarine, in addition to the water/liquid the recipe requires.
You can clarify it and pressure can it. If it doesn’t kill what might ‘harm’ you, then it doesn’t when you pressure can anything else either. So which is it?
As a chef and a food safety freak…THANK YOU for posting this! I’ve said it for years on my blog and in home canning safety classes!
I know this post is super old but I want you to know I made ghee last march 2011 and we had to break into it for an emergency recipe- it was great! Now keep in mind, not only did I boil my butter for 1/2 an hour, but I also put the butter jars full – in the oven for 45 minutes at 350 – I had sterile jars hot from my dishwasher (sterile setting) and I used sterile gloves. There were no problems with the ghee 6 months into it and I have 6 jars left almost a year later still in perfect condition. And I find it to be no less satisfying than regular butter with the fat. 🙂 so don’t get freaked out by other people because they might not be entirely accurate. Its dangerous driving a car but we do it every day.
I wouldn’t say it’s like driving a car. I’d say it’s like driving a car with no seatbelt. Sure people do it all the time and don’t die…but would you really drive your car with out a seat belt?
Thank you for this! Thank you for possibly saving the lives of my family. I was all prepared to purchase the items to can butter and keep in our emergency storage. I’ll pass.