When it comes to long-term food storage, fats and oils present some unique challenges. Many common oils, such as olive oil and vegetable oil, eventually turn rancid, and butter needs to be refrigerated or frozen to stay fresh. This is why ghee, a form of clarified butter, has become a popular option among preppers and homesteaders.
Why Ghee?
Ghee is essentially butter that has had its milk solids and lactose removed, making it more stable at room temperature. Properly made and canned, ghee can be shelf-stable and a valuable asset for those preparing for long-term storage.
However, it's important to note that while many have been canning ghee for generations, it is not officially approved by the USDA for canning. This means if you choose to do so, you do it at your own risk.
Making and Canning Ghee
Preparation: Begin by thawing your butter if it has been frozen. Place a cast iron trivet over your burner and set a large pot on top. This will help evenly distribute the heat and prevent scorching the butter.
Melting the Butter: Place 8 to 8.5 pounds of unsalted butter in the pot and melt it over medium heat. Once melted, let it come to a low boil.
Simmering and Skimming: As the butter boils, white foam will rise to the top. Skim this off as it forms. Simmer the butter for 20 to 40 minutes until the milk solids
separate and sink to the bottom.
Sterilizing Jars: While the butter is simmering, sterilize your jars in a 250-degree oven for at least 20 minutes. Ensure they are completely dry before use.
Filtering the Ghee: After simmering, filter the ghee using a mesh strainer and cheesecloth to remove the remaining milk solids.
Filling the Jars: Pour the hot ghee into the sterilized jars, leaving one inch of headspace. Wipe the rims clean to ensure a good seal.
Pressure Canning: Place the jars in a pressure canner with hot water. Process at 10 pounds of pressure for 75 minutes for pint jars.
Cooling and Storing: Allow the canner to cool naturally. Remove the jars and let them sit undisturbed for several hours. Once cooled, check the seals, wipe the jars clean, label them, and store them in a cool, dark place.
Benefits of Ghee
Shelf Stability: Properly canned ghee can last for years, providing a reliable source of fat for cooking.
High Smoke Point: Ghee's higher smoke point makes it suitable for frying and high-heat cooking.
Flavor: Ghee has a rich, nutty flavor that enhances the taste of many dishes.
Conclusion
Ghee offers a practical solution for long-term storage of fats. While not USDA-approved for canning, many find the benefits outweigh the risks. By following the steps outlined above, you can create a shelf-stable source of fat that will serve you well in any situation.
When it comes to long-term food storage, fats and oils present some unique challenges. Many common oils, such as olive oil and vegetable oil, eventually turn rancid, and butter needs to be refrigerated or frozen to stay fresh. This is why ghee, a form of clarified butter, has become a popular option among preppers and homesteaders.
Why Ghee?
Ghee is essentially butter that has had its milk solids and lactose removed, making it more stable at room temperature. Properly made and canned, ghee can be shelf-stable and a valuable asset for those preparing for long-term storage.
However, it's important to note that while many have been canning ghee for generations, it is not officially approved by the USDA for canning. This means if you choose to do so, you do it at your own risk.
Making and Canning Ghee
Preparation: Begin by thawing your butter if it has been frozen. Place a cast iron trivet over your burner and set a large pot on top. This will help evenly distribute the heat and prevent scorching the butter.
Melting the Butter: Place 8 to 8.5 pounds of unsalted butter in the pot and melt it over medium heat. Once melted, let it come to a low boil.
Simmering and Skimming: As the butter boils, white foam will rise to the top. Skim this off as it forms. Simmer the butter for 20 to 40 minutes until the milk solids
separate and sink to the bottom.
Sterilizing Jars: While the butter is simmering, sterilize your jars in a 250-degree oven for at least 20 minutes. Ensure they are completely dry before use.
Filtering the Ghee: After simmering, filter the ghee using a mesh strainer and cheesecloth to remove the remaining milk solids.
Filling the Jars: Pour the hot ghee into the sterilized jars, leaving one inch of headspace. Wipe the rims clean to ensure a good seal.
Pressure Canning: Place the jars in a pressure canner with hot water. Process at 10 pounds of pressure for 75 minutes for pint jars.
Cooling and Storing: Allow the canner to cool naturally. Remove the jars and let them sit undisturbed for several hours. Once cooled, check the seals, wipe the jars clean, label them, and store them in a cool, dark place.
Benefits of Ghee
Shelf Stability: Properly canned ghee can last for years, providing a reliable source of fat for cooking.
High Smoke Point: Ghee's higher smoke point makes it suitable for frying and high-heat cooking.
Flavor: Ghee has a rich, nutty flavor that enhances the taste of many dishes.
Conclusion
Ghee offers a practical solution for long-term storage of fats. While not USDA-approved for canning, many find the benefits outweigh the risks. By following the steps outlined above, you can create a shelf-stable source of fat that will serve you well in any situation.
