Fats

[Preppergirl]

Anyone here ever done any butter canning? Curious how long it holds up. I have laid in some commercially canned butter, and purchased some crisco sticks , but I've seen videos on home canned butter. Avocado tree is in the plan, but that will take years to produce .

[boltgun308]

I just got through watching some butter canning videos on youtube. LDS prepper had a good one that talks about botulism and butter. and another one that removes the milk after they bring it to a boil.

Also watched some good videos on canning meat.

[Preppergirl]

botulism and butter.



Oh good, stored Botox and butter! Just kidding -obviously Botox is a purified protein which down not proliferate or spread whereas botulism would contain the live bacteria which could proliferate and spread
Must be why the FDA doesn't recommend canning butter

[boltgun308]

PG,
She made the case that botulism is a ground borne pathogen and butter does not come from the ground. Butter comes pasteurized and she essentially re-pasteurizes it again at 200 degrees for 30 minutes. Seemed very safe to me once I mulled it over for awhile. LDS Preeper was the channel. Take a look

[Preppergirl]

Saw another video,non LDS where a canner has been canning butter over a long time and uses as aseptic of a technique as possible in her preparation of the jars and handling. She did accidentally put her thumb, although washed into the rim of the funnel while making the video, but she claims she's never had problems. Butter is initially pasteurized, but one could contaminate it with the ladle, jar rim, funnel, paper towel used to wipe etc. Aseptic technique would be very important in any canning. One would not want to wipe butter off the rim of jars with a dishtowel for instance , or even a paper towel whic has been in contact with hands.

[Blowmax10]

http://www.youtube.com/watch?v=gOLuIApyNPc&list=FLu_z_IZAgMFnkO_QIS5ZgCg

This is the best canning vid that I've seen - she talks about using Crisco instead of butter because of the storage life

[1Admin]

We have used Crisco almost 10 years out of date.

Fats and oils just need to be rotated more than other parts of your food storage.

Dehydrated butter powder or margarine stores well also. I would consider versus buying commercial butter and then trying to process it yourself via a potentially unsafe method.

[monkeybird]

We have used Crisco almost 10 years out of date.

Fats and oils just need to be rotated more than other parts of your food storage.

Dehydrated butter powder or margarine stores well also. I would consider versus buying commercial butter and then trying to process it yourself via a potentially unsafe method.

I'm so glad to hear that about Crisco. I read that it had a very long shelf life on another forum but couldn't find any confirmation. I have frozen mine in an old freezer, because I was worried about the lack of fats in my food storage. 10 years is good to know.

[Preppergirl]

10 years out of date as commercially packaged and stored on shelf, kept in freezer, or underground root cellar ? Or kept in 90 degree trailer in the south? And on that note, could you please share what and for how long you have experience with stored in a shipping container in Florida style heat and how it has faired out as far as taste, quality, rancidity.

Also I'm pretty sure the crisco in the old metal cans . Would u think the newer paper/foil cans would hold on as long?

I did get some crisco sticks near the end of 2010. The stamp mark was "best by 2013"- clearly not an expiration date....but I've still stored these in an a/c'd house and not in our glorified solar oven (ie, shipping container)lol

[1Admin]

10 years out of date as commercially packaged and stored on shelf, kept in freezer, or underground root cellar ? Or kept in 90 degree trailer in the south? And on that note, could you please share what and for how long you have experience with stored in a shipping container in Florida style heat and how it has faired out as far as taste, quality, rancidity.

Also I'm pretty sure the crisco in the old metal cans . Would u think the newer paper/foil cans would hold on as long?

I did get some crisco sticks near the end of 2010. The stamp mark was "best by 2013"- clearly not an expiration date....but I've still stored these in an a/c'd house and not in our glorified solar oven (ie, shipping container)lol

Don't have a "trailer" sorry Dale Carnegie...

Quality was definitely lessened, the wife said "a lot." Usable? Sure, but so is oil that is "off."

[Preppergirl]

Sorry, my bad typing AND apparently a horrifically misprinted as well, meant shipping container.

[Preppergirl]

I've been afraid to put our supplies in our shipping container, but even without a/c OUR trailer gets just as hot. I know that some have stored in such locations, but I don' t know the extent of which food types, for how long and end results. I would think that my wheat, rice oats and corn would be ok out there, but for now I keep our food in the house.

[Grantmeliberty]

Coconut oil is the best fat to store long term. It will not turn rancid or spoil after many years, and does not care what temperature you store it at. It will liquefy at 78 degrees but that is no problem unless you are transporting it and it spills. I mention that because where I have bought 50 pound containers of coconut oil in the past www.snappypopcorn.com will not ship it in the warm months because UPS and Fedex damage the containers and spill them. Their lack of care results in some slippery trucks. I had two separate shipments lost to them and had to wait till fall to get my last shipment. Both UPS and Fedex wasted a shipment. I was within the date period for the order, but apparently there was enough warm weather enroute that it melted.
Coconut oil is about 50 percent lauric acid, a fatty acid which is also a part of mother's milk. It is anti-viral and anti-bacterial, which accounts for its indefinite shelf life, and also functions as a great skin lotion. It does not require digestion, so those who have lost their gall bladders and have problems with fats are benefited. It should not be heated above 350 degrees, but below that it does not form any trans fats, unlike all the other oils do when heated. Soy and canola are especially bad fats, contrary to the propaganda for "unsaturated" fats. I will use olive oil for salads, but all my cooking uses either butter or coconut oil.
The following links provide more information about good versus bad fats.

http://www.westonaprice.org/know-your-fats

http://en.wikipedia.org/wiki/Mary_G._Enig

[PerryJeff]

Thanks Grantmeliberty I know where the snappy plant is. About hour+ from my house might be nice to run up and get some 50lb containers without shipping. Never thought of them as supplier for the Coconut oil... ;o)