Canning Butter: A Step-by-Step Guide

Butter is one of the most versatile staples in any kitchen. Whether you’re spreading it on warm bread, using it in baking, or melting it over vegetables, it’s a flavor-packed essential. But what if you could preserve butter for long-term storage while keeping its creamy richness intact? That’s where canning butter comes in.

Canning butter has been a traditional practice in many homesteads, allowing families to stock up on this golden goodness without worrying about refrigeration. While store-bought butter lasts a fair amount of time, canning ensures you have a shelf-stable supply ready for cooking or emergencies.

This recipe walks you through the safe and simple process of canning butter at home. By following the steps carefully, you’ll be able to create jars of creamy, long-lasting butter that maintain flavor and freshness.

Cooking Time & Serving

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Cooling & Sealing Time: 2–3 hours

• Total Time: About 3 hours 30 minutes

• Serving Size: About 1 tablespoon

• Yield: Approximately 6 pint jars (96 servings)

Ingredients

• 6 pounds unsalted butter (use high-quality for best flavor)

• 6 pint-sized canning jars with lids and bands

• 1 large pot or double boiler

• Clean towels and jar lifter

How to Make Canned Butter

1. Sterilize the Jars

   • Wash jars, lids, and bands with hot soapy water.

   • Place jars in boiling water for 10 minutes to sterilize. Keep them hot until ready to use.

2. Melt the Butter

   • Cut butter into chunks and place in a heavy pot or double boiler.

   • Slowly melt over medium heat, stirring occasionally to avoid scorching.

3. Prepare for Canning

   • Once fully melted, carefully ladle the hot butter into sterilized jars, leaving about ½ inch headspace at the top.

4. Seal the Jars

   • Wipe rims with a clean towel to remove residue.

   • Place lids and screw bands on tightly.

5. Process the Jars

   • Place jars into a hot water bath for 60 minutes to ensure proper sealing.

   • Remove and place on a towel-lined surface to cool undisturbed for 12–24 hours.

6. Check Seals & Store

   • After cooling, check that lids have sealed properly (the center should not flex up and down).

   • Store in a cool, dark place. Properly sealed jars can last up to 1 year.

Notes

• Always use unsalted butter for the best preservation. Salted butter may change flavor over time.

• If a jar does not seal, refrigerate it immediately and use within a week.

• Use clean utensils when scooping butter to prevent contamination.

• Some official food safety agencies do not recommend home-canning butter due to fat content. Always proceed with caution and follow safe preservation methods.

FAQs

1. Can I use salted butter?
Yes, but the flavor may intensify and change slightly during storage. Unsalted is more reliable.

2. How long will canned butter last?
Properly sealed jars can last up to 12 months in a cool, dark pantry.

3. Do I need a pressure canner?
No, this recipe uses a water bath method. However, opinions on safety vary, and some prefer pressure canning.

4. Can I add herbs or garlic to the butter before canning?
It’s not recommended, as added ingredients may spoil and reduce shelf life.

Nutrition (Per 1 Tablespoon Serving)

Values are approximate and may vary based on brand of butter used.

Disclaimer

This recipe is intended for home use and should be consumed in moderation due to its high fat and calorie content. Individuals with dairy allergies or lactose intolerance should avoid this recipe. Always consult food safety guidelines before canning.