Long Life Butter ...

[IslandHopper]

Well that is the butter issue dealt with for the foreseeable future, 24 x 16oz cans of creamy goodness.....

[downunder]

What store carries that line of butter?? Have not seen before.

[IslandHopper]

Originally Posted by downunder

What store carries that line of butter?? Have not seen before.

I couldn't find it in any stores in Aus so googled, found the importer in Sth Melbourne......

Ballantyne - Makers of Fine Quality Food Ingredients & Dairy Products since 1929

.....emailed them regarding availability/distributors/price and it turned out to be easier to get it sent directly from them. It's a New Zealand product and they guarantee the shelf life for at least 2 years, no preservatives, and it's very very nice!

Disclaimer: i have no intrests in the above other than spreading the stuff over freshly baked bread......

[Greggegner]

In the States several of the can meat online stores sell it. Best butter bar none...

[Wotname]

Originally Posted by IslandHopper

Well that is the butter issue dealt with for the foreseeable future, 24 x 16oz cans of creamy goodness.....

Excellent, thanks for posting this; I haven't seen canned butter in Oz since the 80's - mind you I wasn't looking that hard but now I know where to get it again. I had tried canned Ghee but it just isn't the same.

Any idea of where to get egg powder in Oz?

[annk]

At half the price you can can it yourself!

Use salted butter, bring to boil, stirring all the time, in a heavy pan. Put in heated jars(1lb butter fills a 1 pint jar). Put on lids, I use mason jars, once lid has sealed shake every 15 mins until cool. Put in fridge and shake once more after 15 mins.

That's it, tastes great and keeps for about 3 years.....

[msponer]

Originally Posted by annk

Use salted butter, bring to boil, stirring all the time, in a heavy pan. Put in heated jars(1lb butter fills a 1 pint jar). Put on lids, I use mason jars, once lid has sealed shake every 15 mins until cool. Put in fridge and shake once more after 15 mins.

Oh, so cool, thank you for that recipe! I didn't see canned butter until the Cook Islands (whose grocery stores are stocked with stuff from New Zealand), and thought we'd have to wait that long next time.

[JanetGroene]

Does canning work with both salted and unsalted butter?

[JanetGroene]

Ann did you mean you keep canned butter in the fridge always or just until it sets up? I bought tinned butter once and it went rancid.

[Astrid]

MRE depot used to sell that; i have about 3/4 case left. Now I believe they stock a different brand.

Results for Canned Meats, Cheese & Butter

[IslandHopper]

This isn't the first time we have used this product, or the second for that matter, it's just the first time we had to go looking for it here in Aus....

As for shelf life, the producer guarantees 2 years but if kept in a cool space it last years longer, the last can we had was around 5 years old and we didn't notice any appreciable loss in quality.....

Red Feather Brand Canned Butter :: New Zealand Butter

My significant other half is a Chef and has been using it for years, she swears by it, thats good enough for me.....

[Greggegner]

I use this store for canned butter and excellent canned meat.

http://www.internet-grocer.net/product.html

[annk]

Does canning work with both salted and unsalted butter?

No it needs to be salted butter, the process does slightly increase the saltiness but nothing that we have found unpalatable.

Ann did you mean you keep canned butter in the fridge always or just until it sets up? I bought tinned butter once and it went rancid.

Just keep in the fridge until it sets up. Then we store it on a cool place on the boat. Once the jar is opened then I store it in the ice box. For long journeys I make up a number of 1/2 lb jars and we use those up before it can go rancid.

I have also stored butter in a brine solution with success. I use Lynne Pardey's recipe of a 5:1 solution. Just wash the butter when you want to use it to remove the excess salt. In some respects it's a simpler method of preservation but my sense is that it doesn't keep as long as the canning. I can't be definitive as we've always used it up within six to eight months!

[Astrid]

Has anyone tried powdered butter?

https://www.usaemergencysupply.com/i...ter_powder.htm

[FrankZ]

From the University of Georgia:

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.

There is more information in the link.