I saw a reference to canning butter but am unable to find the actual discussion thread. Can someone please tell me how to can butter/margarine and cheese?

Also, is there a way to keep eggs (store bought) without refrigeration? I seem to remember reading about a solution to put them in but it seems that would pickle them. Can eggs be canned? Should I just buy some powered eggs?

If you know how to can other similiar items - things not usually canned - I would appreciate the ideas. I am not a doomsayer but after living without power for several weeks last winter, due to a sudden ice storm, I want to can everything I can so we can make do again if something happens.

Thanks

-- Viv in TX (kudzu1@webtv.net), September 24, 2001

Answers

I certainly wouldn't can margarine, I certainly wouldn't BUY margarine :) Not a clue about canning butter. But Feta, cut into cubes and placed into herbed oils is canned routinely. Usually in small decorative jars, but I just can them into jars I can easily get the pieces out with, without them breaking to bits! All things in jars with seals in the grocery store, got there by canning, just in a much larger scale, you may have to experiment or adjust canning recipes, but it is very easy to do. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), September 24, 2001.

Go to the Older Messages section at the end of these threads, go to the "Kitchen (Food Preservation - Other)" category, do a search on "egg" - there are of course many many entries, even if you disregard the eggplant.

-- Don Armstrong (darmst@yahoo.com.au), September 24, 2001.

While surfing the net this morning I came across directions for canning butter.

1. Use only highest quality butter.

2. Heat jelly jars in 250 degree oven for 20 min, without rings or seals.

3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 min.

4. Pour Melted butter carefully into heated jars, being careful not to get any butter on rim of jar.

5. Add lid and ring and close securely. They will seal as they cool. Shake jars a few times during cooling to prevent separation, although this step is optional.

6. Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.

-- Lisa Ryan (lryan@awf.com), September 24, 2001.

Canning Butter

For references look up 'Ghee'

To can butter you must remove the fat from the butter or it will go rancid.

Place butter on stove on very, very, very low heat (or microwave on warm). Ever draw butter? well that is exactly what you are going to do. As the fat rises to the top, you skim it off. This takes a very long time because you do not want to burn the butter. It is better done with butter that is unsalted. Once the fat has been removed place in sterilized jar, seal and let cool. This can remain unrefrigerated for years.

To Can Cheese:

Go buy "Cheese Whiz"!

To store cheese long term....you need to make it yourself! Wax it and let it age. There are many wonderful sites on the net that will give you information, recipes and list cheesemaking suppliers.

Eggs:

look up 'water glassing' for long term storage Coating eggs with oil or wax or ? to keep them from loosing their moisture is the key. Though if kept in a cool, dark, damp environment fresh eggs can be kept for a couple of months. (expertiment done a few years back - 30 dozen eggs kept in dark place for 7 motnhs...3 were rotten, but I wasn't depending on them for survival!)

To dry eggs:

Take raw eggs and scramble dry as you would fruit leather. Powder.

-- lurkylu (lurkylu@yahoo.com), September 24, 2001.