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Post by Granny Smith on Oct 1, 2011 20:37:49 GMT -5
This is a safe way too preserve butter without refrigeration.
Fill a sterilized jug of glass, stoneware, or plastic 3/4 full of fresh, cool water. Add a cup of canning salt or other plain salt (not iodized) and dissolve. Place an uncooked egg into the container to test the brine. If it floats, the brine is salty enough to preserve butter. If it does not, remove the egg, add more salt and dissolve. Continue testing until the egg floats. Remove the egg. Add fresh butter and lid. Store the butter brine in a cellar, basement, or unheated room. Remove butter as needed.
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Post by Sheila on Oct 1, 2011 21:59:47 GMT -5
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Post by Granny Smith on Oct 1, 2011 22:37:39 GMT -5
Nice!
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Post by eyeofthestorm on Oct 2, 2011 9:08:51 GMT -5
this is great - thanks.
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Post by meemo on Oct 2, 2011 12:06:32 GMT -5
I stopped and picked up 4 lbs of butter so I can try this. Hopefully it will turn out better than the butter I canned. I wasnt happy with that at all.
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Post by Granny Smith on Oct 4, 2011 5:13:08 GMT -5
Someone on another forum PMed me and told me to keep an eye on this and, if the brine gets a scum on top, to skim it, drain the brine off, boil it, cool it, and pour it back over the butter. She also said that it doesn't happen often, but just to keep an eye on it in case it does. That way you won't lose your butter.
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Post by Granny Smith on Nov 22, 2011 14:25:53 GMT -5
I tried this with 3 pounds of unsalted butter a couple of days after I posted it. I tried one stick of it today and it was perfect! I like salted butter and the brine has just the right amount of salt for me.
Now that I know it works, I'll be putting up more butter using this method - as soon as it goes on sale again.
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Post by lilmommajnn on Nov 22, 2011 23:20:42 GMT -5
Kroger and Walmart both have it for 2/$5 this week.
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Post by Granny Smith on Nov 23, 2011 18:45:23 GMT -5
Thanks! I'll buy some. I only have salted butter in the freezer and I want unsalted for this.
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Post by Granny Smith on Dec 7, 2011 9:38:58 GMT -5
I've noticed 2 things about this that bear mentioning. First, if you have a metal lid on your jar, put a piece of plastic wrap over the jar before you put the lid on. The saltwater will corrode the lid. Mine started to rust.
Second, make sure the butter stays below the surface of the brine or the butter will mold. You will probably need some sort of weight OR make extra brine to add to the jar as you use the butter - maybe both.
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Post by BigM on Dec 8, 2011 8:10:32 GMT -5
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Post by michelle on Dec 8, 2011 9:09:40 GMT -5
I've seen those in person there and they are sooo nice
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Post by meemo on Dec 8, 2011 9:11:02 GMT -5
I have a crockery bowl with a lid that I found in a flea mkt. I put 2 sticks of softened butter in the bowl and leave it on the table. Its gone before the week's up but I've stored it that way for almost 2 wks. It doesnt go bad or taste rancid. Homemade butter wouldnt hold up like that but the store bought stuff does. Even in summer.
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Post by Granny Smith on Dec 8, 2011 15:03:34 GMT -5
M, that would work fine for a small amount of butter, but I had 3 lbs. stored and want to store even more. I just need to keep it from floating up above the surface of the brine. What I really need is a perforated disc made of ceramic or glass, just heavy enough to hold them down.
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Post by debi on Jan 12, 2012 7:51:16 GMT -5
yup granny did this.
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