I just purchased an All American 921 pressure canner and I canned butter that I turned into Ghee. I did it for 75mins with a pressure weight of 15 since my elevation is 1,281. I boiled the water out of the butter and removed the cream, I also filtered it through cheese cloth. I know butter is not recommended to can but I’ve seen people do it. Most don’t even take the precaution of pressure canning it like I have.
The butter turned brown on the bottom of the jars. Is there a way to prevent that? Is it going to effect the taste or shelf life?
The butter turned brown on the bottom of the jars. Is there a way to prevent that? Is it going to effect the taste or shelf life?
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