Best Canning Butter Recipes

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny).
• Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
• Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

APPLE PUMPKIN BUTTER - CANNING RECIPE

Steps:

• 1. Combine the applesauce and pumpkin puree in a large pot. Bring to a gentle simmer and then reduce the heat. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
• 2. After the first hour of cooking, stir the sugar, lemon juice and spices into the butter. Stir and continue to cook over low heat, until the butter is thick and spreadable, about 30 to 45 minutes.
• 3. When the butter is done, remove it from heat and ladle into freezer-safe jars. Butter can be kept in the freezer for up to 1 year.

BREAD AND BUTTER JALAPENOS FOR CANNING

Steps:

• Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
• Cut onions into strips.
• Soak veggies for about an hour and cold pack into jars.
• Combine remaining ingredients on stovetop and bring to boil.
• Pour into jars, leaving 1/4 inch headspace and cap.
• Process for 10 minutes in boiling water bath.

CANNING BUTTER

Steps:

• 1. Oven - set to 250* F - This is for heating the jars. You don't have to heat your jars in the oven, but if you use water, you will need to dry out the jars before adding the melted butter. That's kind of a pain, so put your jars on a baking sheet and put them in the oven set to 250*F for about 20 minutes before adding the butter.
• 2. Go ahead and put 3-4 inches of water in your pressure canner and bring up the heat.
• 3. Boiling butter: Put water in the pan to heat lid and rings, go ahead and bring the heat up under that as well. Put the butter in a heavy pot and melt it, bring it to a boil then reduce the heat to a simmer. Let the butter simmer for 10 minutes or so. You're evaporating some of the moisture from the butter and getting it good and hot. Be sure to stir it and don't allow any of the milk solids ( the little while particles) to burn and don't let it boil over!
• 4. Once everything is good and hot, carefully take the jars out of the oven. Place the jars right side up on a clean dish cloth and place the canning funnel in the jars one at a time and fill the jars with hot butter, leaving a 1/2" head space.
• 5. Using a clean cloth dipped in vinegar and then squeezed out, clean off the jar rims. Place lids and rings on each jar, tighten the rings just firmly but not hard.
• 6. Put the jars in the pressure canner that has 3-4 inches of hot water in it. I put in a couple of strategically placed clean dish cloths in case the little jars topple over. They can rattle against the sides and each other and break.
• 7. Half-pints of butter in the canner: Put the lid on the canner and fasten it down. Allow steam to flow out of the vent for about 10 minutes. Place the weight (at 10 pounds) or gauge (11 pounds) on the vent and when it reaches the correct pressure (when the weight begins to rattle) start timing.
• 8. Allow the pressure canner to chug along for 60 minutes for these half pints. After 60 minutes, take the canner of the heat and allow it to release its pressure naturally. You might hear the lids sealing while the jars are still in the canner, that's okay.
• 9. Once all the pressure is gone and you can safely open the canner, open it up and take the jars out of the canner. Place them on a clean towel to cool.
• 10. Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look.
• 11. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again.

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING

Steps:

• Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
• Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

CANNING BUTTER

Steps:

• 1. Use any butter that is on sale. I like to use 1lb of unsalted butter for every 1lb of salted butter. It just seems to taste better.Lesser quality butter requires more shaking, but the results are the same as the expensive brands.1 lb of butter more then fills a one pint jar, so 11lbs requires 12 pint jars.I like to use wide mouth 1/2 pint jars, it's just the two of us so it's more practical for us.
• 2. Heat clean wide mouth pint jars in a 250 degree oven for 20 mins, without rings and lids.Put lids and rings in a pie tin,place in oven last 5 mins of simmering time. Just to warm the rubber gasket.Or if you prefer put them in a hot water bath,I don't just so the there isn't any water getting into my butter.
• 3. While the jars are heating melt butter slowly until it comes to a slow boil. Using a spatula, stir bottom of pot often to keep the butter from scorching. Reduce heat and simmer for 5 mins no less, a good simmer will lessen the amount of shaking that is required.Ok now your ready to start filling your jars.
• 4. Now place a towel on your counter and with a kitchen towel remove a jar out of the oven.Stirring the melted butter from the bottom up to the top with a soup ladle,and using a canning funnel pour butter CAREFULLY into heated jar.Leave 3/4" head space,which allows room for shaking process.
• 5. CAREFULLY wipe off the top rim of jar, then get a warm lid w/ ring tighten securely. Lids will seal as they cool.Listen for the "pop" of the lid Shake the still warm but cool enough to handle jar.Set jar back on towel, in a few mins shake jar again and repeat until butter retains it's consistency throughout the jar.Now while still slightly warm, put jars in frige. While cooling and hardening, shake again melted butter will start to become firm and look like butter. the final shake is very important! Check every 5 mins and give it a shake until it don't shake noo more.Leave in frige 1 hour.
• 6. Now your done! Canned butter should store 3 yrs or longer if stored properly,in a cool dark place.Canned butter does not "melt" again when opened, so it does not need to be refrigerated, provided it is used up in a reasonable amount of time.Enjoy and happy canning!

SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)

Steps:

• Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
• Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

APPLE BUTTER FOR CANNING

Steps:

• Core and thickly slice apples. (should have 30 cups of sliced apples).
• Place in a 10 quart Dutch Oven. Add water or cider. Bring to a boil,.
• reduce heat. Cover and cook until apples are soft, about 30 minutes.
• Stir occasionally. Press through food mill or sieve, and return to.
• dutch oven. Boil mixture gently uncovered for 30 minutes, stirring.
• frequently with long handled spoon until mixture is of desired thickness.
• about 1 3/4 hour. Stir in spices, cook and stir for 15 minutes more.
• Pour into 11-12 hot half pint jars (or 6 pint jars) Adjust lids and.
• process pints 5 minute quarts 10 minute in a boiling water bath canner.

RHUBARB BUTTER WITHOUT CANNING

Steps:

• In a medium, non-reactive saucepan, on medium-low heat, bring the rhubarb, apples, and lemon juice to a slow boil. Add a pinch of salt (optional).
• Simmer on medium low heat, stirring frequently until the fruit becomes the consistency of apple sauce (about 15 minutes). Hurry the fruit along by mashing if you wish.
• Taste the unsweetened sauce and add sugar, 1 tablespoon at a time until you reach the desired sweetness. Add another pinch of salt if desired.
• Simmer for another 15 to 20 minutes, stirring frequently or until a "thick applesauce" consistency is reached.
• Allow the resulting fruit butter to cool in the sauce pan and then transfer to clean containers for storage in the refrigerator or freezer. If your containers are clean and well-sealed, the rhubarb butter should last 2 or 3 weeks in the refrigerator or 6 months in the freezer.
• Use as you would any jam or preserves. The batch pictured above resulted in about 2 cups of rhubarb butter, one headed to the fridge, the other to the freezer.

CANNING BUTTER IN A PRESSURE COOKER RECIPE - (4.5/5)

Steps:

• Step 1 - Set your oven to 250°F and let it warm up while you prepare your jars on a baking sheet. Heat the jars at 250°F for at least 20 minutes to sterilize. You can use the boiling method or dishwasher method if you prefer. Boil some water in a small pot and lower heat to simmer the lids. Step 2 - Prepare your canner as recommended by the canner manufacturer Step 3 - Cut your butter into smaller chunks so it will melt faster. Add butter to the pot over low/medium heat as you cut it to allow for it to melt while you continue working. Step 4 - while stirring your butter continuously bring it to a boil. Once it has boiled for a few minutes you can reduce it to a simmer. Simmer it for 20 minutes while continuing to stir so it does not scorch. Step 5 - You will get a foamy white layer on top of the butter. Scrape the foam off. You can save it for recipes or discard it but I like to keep it and use it very sparingly when I want salt and butter in something. It is very salty so you may want to give it a try before you decide what you want to do with it. Step 6 - Once you have skimmed your butter and it has simmered 20 minutes begin quickly ladling it into the jars leaving a 1 inch head space. Step 7 - Once the jar is filled up to the proper head space make sure to wipe the rim clean with your vinegar dampened towel. With the fat in the butter if you do not get a clean rim you will not get a good seal and your efforts will be wasted. Step 8 - If you have a large enough canner you can double stack the jars and get them all in one batch but if not your will have to process them in two batches. Step 9 - Process the butter for one hour at 10 pounds of pressure (please adjust for your elevation). Step 10 - Once jars are processes and canner depressurizes remove jars from the canner and let them sit until completely cooled. Once they start to cool you will want to shake the jars gently to marry the milk solids and the ghee back together. Shake gently one every 15 minutes until it looks like butter again. **Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again. And, I watched Starry Hilder youtube video https://www.youtube.com/watch?v=8KaUR79w6uQ

BOURBON APPLE BUTTER-CANNING RECIPE - (4/5)

Steps:

• Begin by peeling apples, coring and quartering until 6 pounds of apple meat is achieved. Prepare a large skillet, that will hold all of the apples along with three cups of water. Add the three cups of water. Heat water until boiling. Then, lower heat enough that the boil is maintained but it's not an agressive boil. Soften apples, occasionally rotating them so they all achieve a nice soft texture, but not mushy. This will take about 30 minutes. Next add apples, a few at a time, to a food processor and puree until all a uniform texture and size. But make sure they do not liquify. Get rid of any remaining water from the saucepan/skillet before returning apple puree to the pan. When puree is complete, add back to your large skillet/saucepan and cover with 4 cups of sugar, cloves, cinnamon and 1 cup of bourbon. Bring this to a nice simmer and stir frequently, ensuring none of the puree burns to the bottom. Begin preparing your jars and lids for canning, by washing the jars and bringing a large deep pot of water to boil, for the water bath. Submerge jars in pot and bring to a boil to sterilize jars and prep for sealing and canning. In small pan, bring some water to a slight boil to prepare the canning lids and rings. You are ready to can when the apple puree holds it's shape on a spoon. Extract one jar from water bath at a time, filling the jar within 1/4″ of the top with apple puree. Extract one lid from the small sauce pan and after the rim of the jar has been wiped clean, place lid on top and screw down with lid screw top. Set aside and repeat this process with all remaining jars and lids. When all jars are filled, gently place all of the jars back into large pot of hot water, and when they are all resting comfortably, bring back to a boil, cover pot with the lid and process for 10 minutes. After the 10 minutes are complete, turn heat off and remove lid from water bath pot. Let jars sit in water for an addition 3-5 minutes and then remove carefully with canning lifter, set aside to cool. When cooling, you should hear the popping sound, ensuring they are properly sealed. After a long agonizing wait, and when all cooled down, open jar and enjoy on toast, or between sandwich butter cookies.