SURVIVAL KITCHEN

Canned Butter For Deep Pantry Preparedness

Canned Butter

Canned butter is probably something that you don’t have on your deep pantry shelves. When considering long term food storage, you might not have known that you can actually get canned butter.

If you have been looking to add REAL canned butter, not powdered or Freeze Dried to your long term food storage program, look no further! If you put this on your butter dish your kids wont even know!

“We have found a canned butter that is imported from New Zealand that actually tastes better than any gourmet butter we had ever tried and with an indefinite shelf life, no refrigeration is necessary!”

Red Feather Creamy Butter

This can contains 12 oz of butter – which works out to three traditional sticks of butter.

Refrigerate unused portion in a separate container.
(see storage tip below)

 

Canned Butter Ingredients

Red Feather Butter Ingredients:
Pasteurized Cream
Salt

No preservatives with names you can’t pronounce! No food colorings or chemicals of any kind, just naturally made wholesome butter.

Serving Size; 1 Tbsp (14g)
Servings per container: 24
Calories; 100
Calories from fat 100

% Daily Value:
Total fat; 11g 17%
Saturated fat; 7g 34%
Cholesterol; 30mg 9%
Sodium; 100mg 4.2%
Total Carbohydrates; 0g 0%
Protein; 0g 0%
Vitamin A 8%

 

Canned Butter Reviews

A few reviews from Tom’s site:

– Would recommend for food storage, camping or hunting camp. We are really satisfied with the product. It beats that dried butter powder hands down.

– Just opened a can of butter that is five years old. Has been stored in the basement where it is cool. Just as good as the day I bought it.

– Finally tried a can of this butter and wow, tastes better than store bought stuff and melts great and even spreads well

Butter Storage Tip

– Although they say to “refrigerate unused portion”- I would highly recommend to simply buy a “BUTTERBELL BUTTER KEEPER” – this is what is commonly used in Europe and elsewhere including the Australian bush and many countries who don’t have electric. Butter kept in a ButterBell with a tiny bit of water added will last shelf stable up to 30 days. As long as you change the water ever few days.

[Ken adds:] We have been using the following Butter Bell Crock for years. They’re great!

The Original Butter Bell Crock

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51 Comments

  1. I have a good supply of this butter. It is great and tastes very good and stores longer than advertised. I have always bought it on sale from different places.

  2. I bought this butter many years ago, and yes it does taste far superior than the store bought butter. The cost actually figures cheaper the longer I hold it. I think right now the price I paid back then is what I would pay in the store today. Butter in our house is a comfort food, never have too much. Besides, we need something to go on that 50 pounds of popcorn that is stored.

  3. Seen this the other day. Good to hear some reviews from those here. Will have to put on the “order soon” list before prices jump like everything else.

  4. I have looked at this product for years but never bought any. To be honest at about 10.00 a lb price I just won’t pull the trigger. While I love butter at the stated price it would run me aprox 1000.00 for a year supply and that’s what I aim for when purchasing for my long term storage. I also don’t buy a lot of freeze dried packaged meals for the same reason.

    1. The way prices are going in the store, I wouldn’t be at all surprised if butter hits 10.00 a pound by next year in the grocery stores. I understand your reasoning. I had purchased mine when I still had a decent paying job. I couldn’t pull that trigger today, but at least I have some in storage.

      1. Peanut Gallery and poorman

        Here a pound of butter is already $5.29 and it’s crapo butter.
        Or maybe it’s me? But it seems like the quality of 90% of the foods in the stores are awful anymore.

      2. Spreadable butter at Aldi, (it has a bit of canola or olive oil in it), is around $2 for a 15 ounce tub. Tastes good too. Can’t imagine paying more than that, I’d switch to margarine if the price ever goes up.

    2. Butter has gotten so high at the store already! I cannot believe the costs! I won’t be surprised if gets close to that soon.

  5. Really would love to order a bunch of this sort of stuff, just no money, so will have to make do!

  6. We store the powdered butter because of the cost. Although now that I have heard how good it is I may need to get a couple cans just for a “pick me up” , nothing like real butter to calm one down or make everything feel “right even when things go wrong.

  7. It’s great butter and I change the water whenever I use it and I can stretch
    it to 2 months. It’s a treat and when your/our SHTF will be welcome and there may
    be nothing else available. Then that $10.00 a pound won’t seem so important.

    I’ve been giving a great deal of thought to how to can lard lately. The USDA
    will not recommend doing because they cannot guarantee its safety if you do so
    Fat molecules can hide water molecules and the bacteria killing properties of heat
    can’t be guaranteed. No oxygen environment will be a petri dish for the bad bacteria
    then.

    I looked at a video last night where the woman said to simply put your lard in a canning
    jar and remove oxygen with your chosen food saver attachment. But are we not back to
    a no oxygen environment with possible water molecules lurking? I don’t know and
    won’t take the chance although there are many people in the homestead community
    that have done and continue to do so. for years on end. The USDA will only suggest
    freeing for butter and lard, You have to make your own informed decision,

    But that’s why I buy the canned butter and bacon. Not for everyday use but when things
    really go south.

    1. While you are right that 10.00 a pound won’t be important in a shtf situation I can buy 10 plus pounds of rice or pasta for that money today. Just a matter of priorities. I can afford the 10 a pound I just break everything down into numbers and they don’t add up on this one imho

  8. I have several cans of this butter in my “deeper” pantry. Bought 4-5 years ago along with canned ghee. I’ve opened only one can just to try. It’s great tasting butter. I didn’t pay that much, way back then…but still knowing how good the product is, I would buy more.
    Beach’n

  9. Was raised using a spread of “dripping” from the pan stored in a jar above the stove. Never had much butter and still do not use it much. Cutting out gluten has eliminated a whole segment of foods starting with bread – so now a little butter is used on my baked potato.

  10. I have always wanted to buy some Red Feather Butter but I have always put it off. There are so many options- Ghee, clarified, and home canning. It just hasn’t been high enough on the list to look into. I did buy some Bega canned cheese which is also from Australia. It tastes like Laughing Cow processed cheese.

    Maybe I’ll ask for some for Christmas. Sort of justifies the expense. Sure would beat the “candy dish” type presents I usually get.

    Stay frosty.

  11. It is very good, but like most of you, a bit more than I want to spend as an item to stock up on. We have a few cans. Ditto canned bacon.

    I do have some powdered butter, which isn’t too bad sprinkled on stuff (I do not care for it mixed to make a buttery spread) and try to keep a decent supply of real butter in freezer when it goes on sale. I really like ghee too, but it’s also a bit pricey for me to buy regularly.

    So, for typical situations we’re fine, but anything longer term we would need to do without or hope a local farmer was eventually able to sell some. Fats are definitely a long-term storage challenge.

  12. Well I’ve been using a shelf stable, ‘butter’ that I produce myself in half an hour. It’s the same stuff that you can buy for over $11.oo a pound in most grocery stores. It only costs me the price of a pound of butter – I usually opt for the store brand, cheap old guy that I am – plus the kilowatts of an eye set no higher than medium. It’s called ghee. It’s basically super clarified butter and after you’ve prepared it you have almost pure butterfat. That gives you a smoke point around 450 f. Preparation drives out all the water, usually more than 10% of the butter’s weight, and precipitates almost all of the milk solids. The water and the milk solids are the source of spoilage and with them gone you have a very stable product. In addition the milk solids keep the smoke point of butter very low compared to ghee. It spreads easily and melts almost instantly on warm toast or veggies. Shelf life of commercial ghee is sometimes stated in decades.

    Could I can it? There has to be a way. I probably will experiment with water bath initially. The biggest problem might be siphoning so that the seal might fail. That’s generally not a problem with water bath. Canning it that way will leave it vacuum packed and sanitized. It’ll take several years to find out how that works.

    Oh, did I mention the taste? It’s got all the flavor of ‘real’ butter. It appears that several other posters have found out about it as well.

    The commercial stuff? Yeah probably a good idea for a really deep pantry. But I think for short term storage ghee, home made, is my best bet.

    The folks who think they’ll have to “make do” without canned butter might just want to take a look at making their own ghee.

    1. I can it. I’ve tried water bath or pressure, but I’m sticking with pressure because it’s an animal product. I see no difference in the end product either way.

      I just stuck it in a pressure canner with a load of other stuff so I have no idea how long it should be pressured. I’m guessing ten or fifteen minutes should be more than sufficient, but it’s only a guess. I don’t like the taste of ghee, but it’s great for cooking. Rather too sweet for me.

      1. Good to know you pressure canned it. Were you using the regular Mason-type lids or did you opt for Tattler lids? Any info on shelf life for the canned ghee you put up?

        1. I tried both types of lids. Both worked. I started this in 2014 and I’m currently using the 2015 batch.

  13. We have a small dairy, so when my daughter makes extra butter, I have canned it. I forgot how I did it. I got the recipe online. It tastes good and spreads great. I canned it in half pint jars. I also can lard (10 minutes in a water bath) and use it a lot. When I open a new jar, I store it in the refrigerator, although I think it is not necessary.

  14. You need to find yourself an Amish store in your area. We buy home made sweet butter for $4.99 per lb and can buy 1/2-lb., 1-lb., 2-lb or 5-lb rolls. Keeps in the frig great. It is the best butter you can put in your mouth!!!! All natural!

  15. Like “Just an Old Guy” I have canned butter and have been very pleased with it. Use Jackie Clay Atkinsons’ recipe. I do shake it so that it is mostly solid when cooled. Texture is a little grainy but the flavor is good. I am still using some I canned in 2012 and it hasn’t killed us yet! :-)

    I have also canned lard and tallow with good success. Same for bacon, ham and sausage. At least we will have a good breakfast when the lights go out!

      1. Here is a reply from Jackie Clay Atkinson on April 26, 2012 from Backwoods
        Home Magazine to a question on canning: Just found it.

        “You can put up bacon grease, just like you do lard. I just heat it up and pour it
        into half pint or pint jars which have been sterilized. Fill to 1/2 inch of top and
        put on a hot, previously simmered lid and screw down the ring firmly tight.
        The jars will seal without processing. This will last years without getting
        rancid, in my experience.”

        If there were any person whose advise I’d follow it would be hers. Thirty-five
        years canning and no one has gotten ill yet, she says. I think I’ll hold my
        breath and just give it a try,

        1. “You can put up bacon grease, just like you do lard

          I’m still laughing. Mine doesn’t last long around here–used for cornbread and fried corn.

          1. Until a few months ago there were five people in this house, all eating bacon, and I was the only one willing to use the grease. Which is why I started bottling it.

  16. My granny uses lard for everything. Her food is the best food ever. Seriously. It’s heaven. Lard makes the best pie crust. So I am not counting out lard yet. I do not know how to render it though. She does. I need her to show me the ways. She is so wise. The older generation really has so much knowledge. She is in her 90s and still works her own cattle, does her own canning and gardening. She is a powerhouse. I feel for this younger generation. Most can’t even mow their own lawns and eat out nearly every meal.
    I would not mind having some of this butter in storage. I love a good buttered biscuit. Yum. I would probably have to hide it with the Spam….lol….I am constantly replacing Spam. I have to keep it in another room.

    1. My grandparents were fairly well-fed by having a small farm during the Depression. They did talk of some foods that were the frugal meals and mentioned lard sandwiches.

    2. Texasgirl
      My grandmother taught me me to make *good* pie crust when I was 9 yrs old. She used lard & it does make a big difference to texture/taste.

      I am health conscious in the extreme, thus won’t buy package lard due to contaminants in factory meat…I do, however have friends in the county who raise heritage hogs. Every December they trade lard for my aged sharp cheddar goat cheese.

      When I leave this area, I’ll miss the lard & my own aged cheese.
      Lucky you to still have a remarkable, wise grandmother!

  17. How I wish I could buy canned butter. No one will ship it to Canada, protecting our cows or something. I haven’t found a supplier here either, so powdered butter it is(sigh).

    1. @[email protected]

      I know we have a harder time getting supplies here in Canada. If you’re loaded with money, you can buy canned butter on Amazondotca. Unfortunately it’s through a third party reseller. Six 12 oz. cans for over $300!

      I’m planning on buying ghee for long term storage and keeping a stash of butter in the freezer. Guess we need to step up and learn to make and can ghee/butter.

      1. Canned butter is really simple. Just melt the butter into jars (or pour melted butter into jars, but that’s messy) put a lid on and water bath or pressure can. Keep about a 1 inch headspace ’cause otherwise you’ll end up with butter all over your canner. Once they come out, shake every few minutes until they’re cooled.

        Ghee is more complicated because it has to be cooked until all the milk solids cook out and the water cooks off. Once that’s done, pour the remaining liquid (the milk solids will sink) into jars and can it the same as you would butter.

        1. Thanks Lauren. Although I have the directions to make ghee and can butter, it’s always better to hear from someone with hands on experience. Now to get up the courage to attempt it.

          kk

  18. So everyone is worried about “BUTTER” at the end of the world. Please, will spend my money on rebuild kits for my AR’s and AK’s ,gun tools and weapon cleaning supplies. Will just have to eat beans and rice and have no butter for my toast every morning. I can live on beans and rice but not without a $1.00 extractor spring so my AR is not a fancy club. This is why the 90% die off rate in the first six month of SHTF is lowball figure. We don’t know what happened to old Jim when he never came back from looking for butter. Zombies love brains in a nice butter sauce don’t you know?

    1. Have all the guns and spares I need, but I think the 7 cases of butter won’t go unappreciated.

  19. Red Feather butter has been in our stores rotation for quite a while. Great tasting stuff and it lasts a good long time. Bega Cheese is pretty good as well!

  20. We have the Red Feather Butter in the cans and we have tried it. It is very good butter!

    We’ve always bought from Camping Survival when it’s on sale and take advantage by buying a case. No regrets — this will be such a wonderful treat when things go south-er.

  21. I have some of the Red Feather butter and it is delicious! I ran out of regular butter one day and didn’t want to go to the store so I used it. I was so impressed!

    1. FWIW, I checked with a supplier that has Red Feather Butter in stock to see what they said about shipping to Canada (ReadyMadeResources says they won’t ship to Canada). This other company asked for a Canadian postal code in order to give me a shipping quote. So I gave them one from someone I know in Fort Langley, BC, V1M 2S2.
      According to this company, if they ship via USPS, the recipient needs to pay customs fees. If they ship by FedEx, the custom fees are included.
      Anyway, according to them, shipping via Fed Ex International to the address I gave them in BC would be $39.97.
      Don’t know if I should link to this supplier’s site or not.
      Might be worth some individual research for your specific location, and give it a try?.

  22. We have two cases of this butter in long term storage. It is part of my 2017 year of protein acquisitions.
    Opened and used one. Found it quite good.

    Watch for sales on the case prices, which is the way I bought ours.

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