This is the coolest thing ever. Does it matter what kind of butter? Salted/unsalted, etc? I am sooooo bottling butter this weekend. I might call you if I get lost.
Nope, doesn't matter if it's salted or unsalted. I used the salted kind and we had a mix of brands and they all worked fine. Too bad you live so far away, you could come over--I'm going to do some more.
I need to try this. I would hate to be without butter. Emily
Well great... now I have five pints of bottled botulism butter! Now I just need recipes that call for TONS of butter so I can use it up quickly!
I pressure can butter. This does eliminate the botulism issue.
So what's the final verdict on canning butter? Deadly or doable? Chef Tess says pressure canning hers eliminates the threat of botulism. Do we know this for sure? I have a few ladies coming over next month and we're supposed to "can" butter, but now I don't know if it's such a good idea.Any suggestions?
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