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marie is asking: (1 answer)
This may be a silly question but I am new to canning. Started with jelly, moved to jam and now doing salsa. Question is can I can lemon butter in the water bath?

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Last updated: Aug. 12, 2012 5:53 pm
Posted: Aug. 12, 2012 4:44 pm
 
Answered by: Robin Duncan Davis
Aug. 12, 2012 5:27 pm
What dose the recipe say? The ph is key to any water bath canning recipe. I'm by no means a expert canner just started 2 years ago myself but if you don't get an answere call your local extention office and ask them Monday.
Comments:
Litegal1
Aug. 12, 2012 5:51 pm
marie, please be very careful when it comes to canning - I've been doing it for years and it's an absolute blast, but you really have to watch what your doing. Here's a link the the Nat'l Center for Food Preservation. if you skip to the bottom on misc questions, they talk about butter. Only use approved recipes by either the NCFP and/or Freshpreserving.com (by Ball jars) They've got a great book out, by the way, called the Blue Book. Highly recommend! Link is: http://nchfp.uga.edu/questions/FAQ_canning.html#33
 
Litegal1
Aug. 12, 2012 5:53 pm
Oh - and no, your question was NOT silly (grin). Wait until you get into pressure canning! I love it. Last note, butter is fine for freezing - you may have already known that, but I just found out myself a year or so ago....I'd probably make and freeze as opposed to *putting up*.
 
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