Recipe | Lemon Butter

Over the weekend, I filmed and uploaded my first real YouTube video: Canning Lemon Butter.

This blog post is a companion to that video.

I have to start by saying how nervous I was at first, but actually really enjoyed the process and look forward to making other videos.  It took me over an hour to set up my shot - to figure out what angle would work best.  But now that I have, the next time I do a cooking or canning video, I will know how to set up and it shouldn't take so long.  I also still had to learn more on using my video editing software, but I think I've got it down now.

My video started with a post on Facebook about what you wanted to see.  Most people suggested a canning video.  Since it's January, there's not much fresh produce to can.  Though it doesn't always have to be fresh produce in order to can - there will be more videos on canning coming.  I had some lemons on hand and decided on lemon butter.

If you're anything like me, I go through phases in the kitchen.  I'll make biscuits 3 times in a week, and then not again for 3 months.  Or I'll make 12 batches of cookies, and then no cookies for a year.  As such, when I'm making a recipe that uses equipment that might have been in the cupboard for months, that I give everything a good wash before I start.  Especially when canning, which I only do a few times a year, everything needs to be sterilized with boiling water.

I also read through a recipe a couple of times and then prep all the ingredients in to prep bowls.  For below, instead of cracking eggs into the sauce pan, and then measuring sugar directly from the canister to the pan, I have made sure all the ingredients were measured and set aside before starting.

If you are going to can this recipe, before you begin, get out canner and supplies and 4 jars with new lids and rings.  Heat jars in canner while cooking the Lemon Butter.  Then ladle hot liquid into jars.  Wipe rims with a cloth dipped in vinegar and add to canner.  Return canner to a full roiling boil and set timer for 20 minutes.  After 20 minutes turn off heat and wait for water to calm.  Carefully remove jars with tongs and set on a towel.  Leave undisturbed until lids "ping" - vacuum pulls seal down.

Label jars and store on shelf.  I've read that it should be used within 4 months.  With other jams, the shelf life is much longer.  But because this has both eggs and butter, it should be used sooner.

For myself, if it's past the date, I check the seal.  If it is still intact, then I observe if there is any visible colour change.  If the colour is good, then I open and check the smell.  If all those pass, then I will taste a small amount.  I haven't ever had to discard spoiled canning to date.

Here's a picture of some foods I've water bath canned in the last few years:

Pictured left to right:
Spiced pears (with vanilla bean, cinnamon & cloves), cherries, plain pears, garlic dill pickles, peach syrup (leftover from canning), tomato sauce, blueberry jam, sweet pickles, peaches, pickled beets and relish.

Well I'll keep this post short and sweet.  Hope to have something new for you again next week!

Fondly,
Charity