canning butter link

Discussion in 'Back to Basics' started by Tango3, Dec 30, 2009.


  1. Tango3

    Tango3 Aimless wanderer

    canning butter link deleted.

    Here's the whole process:

    link deleted
    I didn't realize this was a dangerous process.Don't
    want any botulism on my account.:rolleyes:
     
  2. tacmotusn

    tacmotusn Mosquito Sailor

    Okay, seesawI will be the one acting as the devils advocate here. What is described in the link is not canning. It is not recommended my the USDA or any edu. source. All that said, many many common peoples routinely use this proceedure to preserve butter without any highly publicized ill effects. Botulisim is the big bad wolf that the USDA and all edu. canning experts warn against. If you choose to do this, you may be playing Russian Roulette with your life and that of your loved ones. I for one will have butter in the freezer until the lights go out. I have a one gallon hand crank butter churn. I have books on producing butter, cheese, yogurt, sour cream,etc. I also have 6 #10 cans of butter powder in my long term storage foodstuffs. IMHO, I will not myself play russian roulette while other options exist. You all may decide to do otherwise. We all still have free will. I always pray for the safety and long life of my friends. Monkey butter canners will be included there.
     
  3. Tango3

    Tango3 Aimless wanderer

    wow deleted. I'll leave the stupid, unecessary, death defying stunts to mr. Bear Gryyls
    MMMM'Kay...

    Thankyou Tac.[beer]
     
  4. tacmotusn

    tacmotusn Mosquito Sailor

    Tango3, my good friend..... here we go again. I never meant for you to remove the link. Many other survival sites have the same proceedure shown in one way or another. But, almost all have someone who speaks up and sees to it that the safety disclaimer is posted also. Down here in sunny florida there are many milk and meat goats being raised. If things continue to get worse I may consider obtaining a couple mama goats and a daddy goat of the milking pedegree. Goats are much more efficient milk producers pound for pound than a cow. Both can be labor intensive. You might want to do a little research via google or bing for more info about the so called butter canning thing. There are plenty of examples of both sides of the issue.
     
  5. NVBeav

    NVBeav Monkey+++

    I "canned" butter once. There was only a marginal benefit (ease of access), and a big down-side (botulism). Here is a link to more information regarding this very subject.

    There is another method to canning butter that requires that the fatty part be removed (can't remember the name), and this is supposed to be much safer. Personally, the fatty part is what makes butter so good.

    Having your own cow or goat(s) seems to be the ideal method of getting fresh, tasty butter, as well as other tasty by-products (cheese, buttermilk, milk, steak).
     
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