Monday, November 17, 2008

Bottled Butter

Sorry for the trouble, but this post has moved to our new blog location: Click here to go straight to the bottled butter post. Thanks!

6 comments:

Mariah the Great said...

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.

AP said...

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.

Emily said...

I need to try this. I would hate to be without butter.

Emily

Mariah said...

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!

Chef Tess said...

I pressure can butter. This does eliminate the botulism issue.

Olivia said...

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?