Someone on the Weekly Deals thread asked where you can get canned butter. You can find it at any store that sells Indian groceries (Indians from India, not Native Americans). It’s called “ghee” and is basically purified butter—doesn’t need refrigeration.
I know not everyone lives in an area with ethnic stores, but if you do, Indian stores are great places to find all sorts of spices, amazing varieties of lentils and dried beans, rice, and other fun prepper items. They are usually cheaper than the regular stores, too.
Another option, At least for cooking. Is crisco butter flavor all vegetable shortening sticks. Good shelf life and with some chicken boulion makes rice taste pretty good. IMO.
Butter is also available from the internet grocer in Texas. Imported from Australia. I think it is called Red Feather. Supposed to have years of shelf life
You can also can your own butter. It is supposed to last on the shelf for 3 years.
Why not do it yourself. There are instructions on here somewhere about canning butter. I did it with no problems. It has been several weeks now and its holding up just fine. It was basically heat up the jars, melt the butter, fill the jars, allow to cool. They seal themselves as they cool.
LOL see above, beat me to it.
Ghee- we use it for sauteing and indian recipes. Could you reconstitute it with some powdered milk to make a more table-ready butter?
I’m boycotting the internet grocer on Texas on ethical grounds- but if I could buy direct from NZ I might
Cub foods has Ghee in 1# glass jars for about 5 bucks. It’s in the ethnic foods section.
nawty
I bought the canned butter from the internet grocer and I am pleased to say it is goood. I have not baked with it yet. will let you know.
anon at11:12, can you share why you are not buying from internet grocer? Any problems with the product?
How to can butter:
Ghee is clarified butter-the milk solids are removed.
Can you freeze butter? Some things don’t freeze well (get too grainy) but I thought you could freeze butter/margerine. It wouldn’t take up too much space.
Butter freezes very well. Just throw the whole carton in the freezer.
NJ Jeeper- I have never ordered from them, on another discussion people were complaining about high their shipping costs were, but nothing fraudulent. My problem with them is more ethical- the internet-grocer has two front pages, depending on how you come across their site. On one of their front pages, they actively promote, and link to an article which attempts to discredit the idea that we are exhausting the existing supplies of fossil fuel, especially oil. On another forum I could go into what bullsh* that is. The article they are promoting is full of erroneous statements and frankly, has a lack of logical structure. The author jumps from oil reserves to the Kyoto protocol, which are actually two different subjects. I figure, with influenza pandemics, we don’t know when they’ll hit, we only know that statistically, there are 3 century. With oil, we can make predictions about when demand will start to vastly exceed supply, and the only unknown, is whether or not there could be a major influenza pandemic with 50 percent mortality rate to slow down the increase in demand we are seeing. So, I’d rather not monetarily support a company supporting a the philosophy that we have nothing to worry about regarding the availability of our major energy resource. Just like I wouldn’t like to support a company that said we know for sure that Avian Influenza has no chance of mutating enough to become a human epidemic, therefor people don’t have to be watchful.
Ok, thanks. I get the picture. I did not read all their web stuff, just called them up and got the stuff I wanted. Nice folks, but maybe misguided in their sales pitch. If they follow this site, maybe they will clean it up some.
George Washington Carver developed a method of producing butter out of peanuts. It keeps well at room temperature and is sold in most grocery stores.
Yeah, but it scorches when I try to fry my onions in it. Wait, will I be able to get fresh onions?
AnonymousAlcoholic – at 17:33 --- producing butter out of peanuts.
What about the folks that are allergic to peanuts?
I’d like to add my vote for the simplicity of home canning butter. I actually ended up removing most of the milk solids when I cooked the butter, so I made ghee instead (inadvertently). The advantage is that you don’t have to shake it during the cooling phase (which you normally would do to mix back in the milk solids). I’ve been cooking and baking with it as well as using it for table service for a month now and it works great. I will say it’s pretty soft at room temperature and if the house was any warmer it would probably be liquid. Some of the butter canning recipes claim that you MUST use the most expensive butter available, but I bought 12 pounds of butter from Sam’s club, off-brand, and it worked just fine.
Older thread, closing for speed purposes.
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