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Thread: canned butter and cheese

  1. #21
    Gunco Maniac sjohnson's Avatar
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    I'm getting hungry. Butter and cheese AND freeze-dried meals.


    Mmmm, food!

  2. #22
    Damn contrarian mauser1959's Avatar
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    I would recommend getting a pressure cooker, remember they were the first microwaves (kindly) and they keep food good for years. I have started to believe that I need to can a lot of stuff this year; especially since most things are easy to just can and forget. One other thing to consider is to make an industrial style food dehydrator... simple as all get out and gives added life to all kinds of food. There is a reason that there is some beef jerky that has been found that was still good years after it was made.
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  3. #23
    Gunco Rookie radar45's Avatar
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    Why buy canned butter when you can do it yourself in pint jars. Its easy to do.

  4. #24
    Happy Camper hcpookie's Avatar
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    Wow timely info - my wife and I are planning to can our garden this year because we simply couldn't eat all of it last year!


    A note about canning - you can get canning stuff at any grocer. You can get older canning books from the library, but be warned that some of the "older" recipes may in fact be unsafe! The newer books suggested this, and so be aware that some 40-year-old recipe may not purify properly, leading to potential botulism poisoning. Very bad!


    Slightly off-topic -

    I'm sticking to canning vegetables for now, but I never really considered canning meats. Is there a good book or reference that has how-to stuff? The sheer amount of fish we catch every year here in the Chesapeake compels us to freeze everything, and canned fish would be a nice alternative! Especially if the power goes out I think I'll make a new thread about canning.
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  5. #25
    Gunco Member g2busmc's Avatar
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    hmm jerky and canning. how long would the jerky last if canned?

  6. #26
    Administrator sniper69's Avatar
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    Quote Originally Posted by hcpookie View Post
    Wow timely info - my wife and I are planning to can our garden this year because we simply couldn't eat all of it last year!


    A note about canning - you can get canning stuff at any grocer. You can get older canning books from the library, but be warned that some of the "older" recipes may in fact be unsafe! The newer books suggested this, and so be aware that some 40-year-old recipe may not purify properly, leading to potential botulism poisoning. Very bad!


    Slightly off-topic -

    I'm sticking to canning vegetables for now, but I never really considered canning meats. Is there a good book or reference that has how-to stuff? The sheer amount of fish we catch every year here in the Chesapeake compels us to freeze everything, and canned fish would be a nice alternative! Especially if the power goes out I think I'll make a new thread about canning.
    pookie - how about smoked fish?

    As for canning meat - here is a link to a pdf put out by NDSU. http://www.ag.ndsu.edu/pubs/yf/foods/fn188.pdf
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  7. #27
    Administrator sniper69's Avatar
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    "To show you how radical I am, I want carjackers dead. I want rapists dead. I want burglars dead. I want child molesters dead. I want the bad guys dead. No court case. No parole. No early release. I want 'em dead. Get a gun and when they attack you, shoot 'em."
    Ted Nugent - speaking at the NRA convention April 17, 2005

  8. #28
    Administrator sniper69's Avatar
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    "To show you how radical I am, I want carjackers dead. I want rapists dead. I want burglars dead. I want child molesters dead. I want the bad guys dead. No court case. No parole. No early release. I want 'em dead. Get a gun and when they attack you, shoot 'em."
    Ted Nugent - speaking at the NRA convention April 17, 2005

  9. #29
    Gunco Member kendwell's Avatar
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    I canned butter 1n 1999 that's still very good. I used 12 oz straight side jelly jars. Buying butter on sale is still @ $2 a #, less in couple of case lots.

    I sterilize jars by boiling, then upside down in gas oven on 200, butter is melted, temp checked to be 240, skimmed a few times until clear, then poured into jars to 1/2" space, lids come out of simmering water bath, with magnetic lid lifter, then snugged down. This is now Ghee, lasts a LONG time, and is very expensive in the specialty stores. I've used both salted and unsalted butter, don't see any difference.

    For this, you don't need a pressure canner, nor for jams, jellies, pickles.

    + 1 and repeat: Old recipe times and temps not safe, I recall a vichiossee (sp) soup processor who discovered a resistant botulism strain. I will not touch shellfish for this reason.

  10. #30
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