Re-canning Ghee that was not strained well

I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well.

Can I re-melt the Ghee, re-strain it and pressure can it again? It tastes fine, but it is unsightly to me.

Best Answer

There are no known methods for canning dairy products (including the use of pressure canning). So re-canning is unsafe, and so is the original canning.

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Can Ghee be pressure canned?

Ghee is clarified butter that has all the milk solids removed. This creates an oil that can be used to cook at much higher temperatures than regular butter and since the milk proteins are removed it can be canned and preserved to have a shelf life of many many years.

How do you pressure can clarified butter?

Fill your jars with the hot butter, leaving about an inch of headspace. This is the first \u201cring\u201d on the jar's head. Wipe the jar rim to remove residue, and place the hot lids on. Place the jars in the pressure canner with 2 inches of water (your canner may vary, follow mfr's instructions, please!)

Can I safely can butter?

You can freeze butter or you can home-can it. Canned butter lasts for years if the seals are secure and it's kept in a cool place. Always pressure can butter instead of water-bathing it. Butter is dairy and non-acidic so the water bath method will not stop botulism.

Is my ghee texture normal?

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