bluegrassmom Posted April 30, 2006 Share Posted April 30, 2006 I have canned 11 qts chicken broth 10 pints butter 37 pints hamburger 8 pts chicken 4 qts ham still trying to clean out freezer so I can buy more. Patty Link to comment
Guest Guest Posted April 30, 2006 Share Posted April 30, 2006 This is very impressive! Good for you. I would love to be canning but DH doesn't think it is necessary at this point. I will inventory our canning supplies (we do fruit etc. in the autumn/fall) to make sure I have more than we need then. Keep up the good work! Link to comment
Guest Guest Posted April 30, 2006 Share Posted April 30, 2006 Oh wow arkla...a girl after my own heart! I love it, you have been a busy little girl! Congrats on a job well done...I'll hafta gear up this week sometime myself...my chicks have been kinda distracting me lol. Link to comment
Guest Guest Posted April 30, 2006 Share Posted April 30, 2006 ACCKK!!! TELL me you didn't can BUTTER!!!!! **Cat runs around pulling down blinds on everyone's monitors...** We don't can butter, we don't can butter, we don't can butter... Seriously, the people who do the studies on canning & safety do NOT recommend canning DAIRY PRODUCTS!!! It's a safety issue... try it at your OWN RISK! Personally, it's not worth the risk to my family for me. But on the others, WAY TO GO!!! Link to comment
Guest Guest Posted April 30, 2006 Share Posted April 30, 2006 I can milk and I can Ghee and I can can-can but I never canned butter... how do you keep the butter fat from going rancid? I would love a butter bell. and where is our Apple butter? hummmmmmmm Link to comment
bluegrassmom Posted May 1, 2006 Author Share Posted May 1, 2006 I have read how to can butter on several sites and they all use the same recipe. Link to comment
Guest Guest Posted May 1, 2006 Share Posted May 1, 2006 Interesting information; http://www.alpharubicon.com/kids/canningmargmama.htm http://webexhibits.org/butter/history-canned.html http://www.internet-grocer.net/butter.htm just general info... Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool off; after settling, the remaining components separate by density. At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter which is brought to higher temperatures (120 °C/250 °F) once the water has cooked off, allowing the milk solids to brown. This process flavors the ghee, and also produces antioxidants which help protect it longer from rancidity. Because of this, ghee can keep for six to eight months under normal conditions. http://waltonfeed.com/grain/y-rec/ghee.html Link to comment
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