Butter/Cheese & Botulisum?

Tell him he has nothing to worry about because you did not plan on giving him any anyways!

 

I boiled mine, following directions from another site...one lady said she opened a can 4 yrs. canned, and it was great--that sold me.

 

The problem with water bath canning butter s it is not "recommended" due to the fact that it contains fat which is not neccessarily rendered safe according to govenment standards for food preservation. The choice is yours to make....do you want to be absolutely safe or do you want to enjoy the flavor and joy of real butter on your food?
I have not yet made up my mind....thus I have not yet canned any butter.

 

Why would you can cheese? Cheese will keep for long time if properly stored. Around 5 years.

 

I can cheese because it doesn't get mold on it that I have to cut off. It's an easier way for me to properly store cheese! My parents used to dip their cheese in wax and wrap it in cloth and it in a cool place. Every so often we'd cut off the mold and slice off what we needed.

I think part of the problem some people might worry about is the density, and does enough heat get to the middle to kill anything "bad". That wouldn't be a problem with butter, but cheese is pretty dense.

Neither butter or cheese are foods that are associated with botulism and the environment needed for it to grow. I feel safe with my home-canned butter and cheeses.

I just did a google search on it, and it appears that while cheese SAUCES can get botulism, because of other ingredients added, cheese itself cannot support the growth of botulism, since botulism is anaerobic.

But certainly, if you have any doubts, don't can it or eat anyone else's canned butter or cheese. There are exellent freeze-dried cheeses and butters out there, as well as commercially canned products.

 

I dont see how it would be easier but to each his or her own

 

:melikey:

I will have to remember that! lol

 

Just a question ... is this butter/cheese that you have made or do you buy it and then can it.

And to your question about botulisum ... I have no clue. (sorry) I do not can either.

but like catsraven said ... to each his or her own.

 

What could be hard about canning cheese? You just shove it in jars, put the lid and ring on it, and set it in a kettle, cover the jar with water and let it boil an hour. Done.

I have a 5-gallon kettle of water boiling on the woodstove about 8 months of the year here in NW Montana. I just drop a canner rack in it and drop the jars onto it, and ignore the whole mess for at least an hour. Ues the jar lifter to fish them out and set them on a towel.

Yup. To each his or her own!

 

You dont live in a house like mine . You have to get kitchen time or every one will get in your way . I have to fined a time when every one is gone or stay up late to do anything in the kitchen. Someone is always wanting to use the stove for something. It gets very aggravating. That is why it is easier to use wax in my house. Melt it (it only uses one small pan) and paint it on.

 

I didn't can butter for a cost benefit--I canned it because when electricity is no longer available---I can have pancake, syrup I canned, with butter I canned.

I know I can buy syrup at Save-a-Lot for $1---but it won't last like my canned syrup.


I hope!!:2thumb:

 

Well, we live off-grid, so we're doing the have-it-because-there's-no-electricity thing now, by cannnig butter (and cheese).

The only cost benefit I have is that I bought a lot of butter on a good sale ($1.50/lb.) and canned it at a cost of about 10 cents a lid. The canning process was free because I water-bathed it on the woodstove, which already had a fire in it to heat the house!

In the long range I still saved at least .90/lb. at off-sale prices of $2.50/lb and up. That's what I do with cheese, too. I wait until the 2-lb. blocks go on sale for $4 and buy half a dozen of them, and can them.

I have to admit, that paint-it-with-wax method sounds pretty tempting to try. I didn't remember how my Mom did that waaaaaaayyyyy back when I was a kid!

 

I thought that pressure canning / canners was to make up for the lower boiling point of water at higher altitudes.

 

before you can butter you melt it and skim the fat off so you basically have clarified butter or ghee.
so you don't have the issue with botulism etc.
it does work and tastes fine. :2thumb:

 

You skim off all the goodness??? I can butter, I don't can ghee. My parents, and grandparents canned butter, water bath style, and ain't a one of us ever got sick.

OldCoot, just don't share it with them that don't think it's safe...to each their own.