Storing butter.

Haven't tried it - YET, but you cut the cheese in cubes, and have your canning jars sitting in boiling water, and slowly put the cubes in and let them melt. Once jar is full, WBC it. Of course, the USDA does not approve of the canning of dairy (pooh on them!), so do so at your own risk.

(I'm just still busy trying to figure out how Libby's cans pumpkin, and Pet and Eagle Brand can milk if its not approved by the USDA....)

here's a link with the how-to: http://krissimplyliving.blogspot.com/2010/11/i-think-i-will-can-some-cheese-today.html
and the link with the pics:http://krissimplyliving.blogspot.com/2010/11/as-promised-pictures-of-canned-cheese.html

Hugs thx for the info!

yeah I've always wondered about the whole you can't do that deal... when there is stuff just like that on our grocery store shelves...

First year I canned pumpkin I pureed it before looking up canning times... well I wasn't going to let it go to waste and went ahead and canned it anyhow... and not one jar went bad... and I had like 23 jars... LOL so after that I figured the usda's recomendations were just that a guide to get you started... not set in stone...

I plan on trying to can milk if I ever get our dairy animal... That way we have milk on hand when they dry up to kid again... I don't have a lot of freezer space so if I want homegrown milk I'll have to can it... plus right now we don't have a place to put another freezer... So I figure if eagle brand can do it then so can I... LOL

I found more info on the canning of cheese... basically same info you stated... it's info from backwoodshome.com website...

Canning cheese Ask Jackie article...

I read somewhere about you canning cheese. Now I cant find out how. Can you tell me where to look or better yet, how to do it?

Cathy Adams
Camden, OH

You wont find this one in a canning manual, but I experimented around and found something that works for me. One day I was canning tomatoes while whacking a chunk of cheddar cheese for lunch. Mmmm, I wondered. Tomatoes are acid. Cheese is acid. So I cut up cubes of cheese, sitting a wide-mouthed pint jar in a pan of water, on the wood stove. Slowly cubes of cheese melted and I added more until the jar was full to within half an inch of the top. Then I put a hot, previously boiled lid on the jar, screwed down the ring firmly tight and added the cheese to a batch of jars in the boiling water bath canner to process. It sealed on removal, right along with the jars of tomatoes. Two years later, I opened it and it was great. Perhaps a little sharper than before, but great. So I started canning cheese of all types (but not soft cheeses) and, so far, theyve all been successful. To take the cheeses out of the jar, dip the jar in a pan of boiling water for a few minutes, then take a knife and go around the jar, gently prying the cheese out. Store it in a plastic zip lock bag.

She also has info on canning BACON!!!
http://www.backwoodshome.com/articles2/gay127.html

I make ghee with my extra butter. Ghee lasts forever in the pantry. I hear there is ayervedic (sp?) ghee that is over 100 yr old. Its great to stir fry with, or make french toast or any of those thing where butter usually will burn because of the high temps. Ghee has a very high smoking point and its really good for you!

peteyfoozer said:

I make ghee with my extra butter. Ghee lasts forever in the pantry. I hear there is ayervedic (sp?) ghee that is over 100 yr old. Its great to stir fry with, or make french toast or any of those thing where butter usually will burn because of the high temps. Ghee has a very high smoking point and its really good for you!

Click to expand...

I have always wanted to try this, as I have probably 12 lbs of butter in my freezer, which takes up a bit of room. What is your "recipe"?

Ohhhh this sounds like good ideas!!!

Freezing cheese, that is good. We can get a type of cheese from our farm buying club that they originally called "Cup Cheese" But then they changed the name to "Kochklase" and they say it is an Amish type of cheese. It is a white cheese, soft, spoonable even when cold from the fridge, and semi-liquid at room temperature. They recommend using it on veggies, and it is AWESOME. It reminds me a bit of the white cheese that is used in mexican dishes and queso dips. However, it comes in pint containers, and I just can't eat an entire container before it goes bad. Could it be frozen? I would love it if it could cause then I could get more of it and not worry about it going bad! And then I'd have it on hand when I wanted it!

Back in the day,[1960's] The feds would support Dairy prices by having excesses made into Butter and cheese. It was then given out instead of cash to welfare families, and even donated to Boy & Girl Scout camps if they knew the right person to ask. I always thought it was funny as heck that the middle class would be messing with oleo-margarine [sp] while the really poor were eating real butter on their toast. If you Showed up to school with a cheese sandwich classmates would pity you for not being able to afford peanut butter and jam! the welfare goodies had an exterior foil overwrap and stored in 'cold storage' at various locations. Now Cold didn't have to be below Freezing 40-50 was acceptable. Some of that cheese was well aged. us scouts got one brick that was packed 9 years before we got it. Five years was more like the average for butter or cheese. The big thing was that the foil would not allow air to change flovors or make it rancid and the cold slowed spoilage too. Canning was used for servicemens rations but that was the only time I heard of canned butter or cheese.

~gd said:

Back in the day,[1960's] The feds would support Dairy prices by having excesses made into Butter and cheese. It was then given out instead of cash to welfare families, and even donated to Boy & Girl Scout camps if they knew the right person to ask. I always thought it was funny as heck that the middle class would be messing with oleo-margarine [sp] while the really poor were eating real butter on their toast.

Click to expand...

I know this is going OT, but I had to laugh at this because DH got "welfare food" while living in the projects in NYC back in the 60/70's...to this day, he RAVES about the powdered eggs they used to receive! Even tho he can have fresh eggs from our flock, if given a choice, he'd prefer his "welfare eggs."

i_am2bz said:

peteyfoozer said:

I make ghee with my extra butter. Ghee lasts forever in the pantry. I hear there is ayervedic (sp?) ghee that is over 100 yr old. Its great to stir fry with, or make french toast or any of those thing where butter usually will burn because of the high temps. Ghee has a very high smoking point and its really good for you!

Click to expand...

I have always wanted to try this, as I have probably 12 lbs of butter in my freezer, which takes up a bit of room. What is your "recipe"?

Click to expand...

Please PLEASE can we have your recipe.........

How to make ghee: http://www.food-india.com/ingredients/i001_i025/i007.htm

I've only ever done it once, a long time ago--it's the same as making clarified butter except that you also "cook" it after clarifying to deepen the flavour.

Its really very easy to do and very nice to cook with! Lots of websites and videos of people doing it, I just melt it down in a big pot and let it simmer and simmer, taking the foam off until it has separated and all the icky stuff is on the bottom of the pan. Then I pour off the clarified butter into a clean pan and cook a little more until it turns a little darker gold. It's just time consuming and you have to keep an eye on it.