Iliade
Well-known member
After this summer you may have to sail north first!
I cannot even begin to imagine what those "risks" might be.I am not keen on canning it at home because the risks of getting it wrong seem quite large.
I cannot even begin to imagine what those "risks" might be.
As far as I know there are none.
The numerous posts that I highlighted above on Youtube all describe how to preserve butter over a period of years - yet no one seems to have troubled to watch them, leave alone comment on them!
£12.99 per quarter kilo. My Scottish heritage, even if it's 400 years removed, bristles at the thought!
Nuts! Butter and bacon are already preserved foods, as they were devised for the storage of milk fat and pigmeat (notice I don't say "pork", because pork and bacon come from different kinds of pigs, at least in Ireland, where we know that the word bacon does not mean just rashers), and "canning" them is superfluous and why would you can eggs, milk and cream?. It's just further proof that Americans are all nuts!In a word, botulism.
See, eg, here:
Four Things That Are Not Safe To Can At Home - Food Storage Moms
It’s easy to de-risk that issue. Raise the temperature to over 120c and jar or tin it it in a pressure cooker. Or use clarified butter/ghee as mentioned earlier, which can be heated in a pan above that temperature. Or it can be bought in the UK in most big supermarkets. It is not exactly the same as butter, but close and actually much better for cooking as it doesn’t burn and go bitter.In a word, botulism.
See, eg, here:
Four Things That Are Not Safe To Can At Home - Food Storage Moms
I would rather give up sailing than eat peanut butter!For a impropmptu sailing trip, I normally just pick up whatever butter/milk/cheese/salad is in the fridge at home and move it to the fridge on the boat, then if it's not eaten at the end of the weekend it gets moved back to the fridge at home. Inefficient, and saves any decision making.
...but in the context of the OP's question I'm surprised no one has mentioned the standard vegan alternatives of peanut butter or tahini. Both quite tasty and they last for ever with no refrigeration.
I think OP is not thinking this through. Going to the boat means getting coats and boaty clothing out anyway:. So keep a 'grab bag' in the fridge at home with whatever perishable foods you are likely to need, and restock it on on your regular shopping trips. A decent insulated bag with a fresh freezer block will keep things cool enough to be safe for 24 hours or more after leaving the house.
I would rather give up sailing than eat peanut butter!
that does assume that all the occupants of the house are going on the sailing trip!For a impropmptu sailing trip, I normally just pick up whatever butter/milk/cheese/salad is in the fridge at home and move it to the fridge on the boat, then if it's not eaten at the end of the weekend it gets moved back to the fridge at home. Inefficient, and saves any decision making.
I didn’t know that tahini was as repulsive to bacteria as peanut butter is so that is interesting - but both are definitely not butter! However it sounds like Bertolli may have a suitable out of fridge shelf life. Failing that I’ll do some “diy canning” of salted butter in smaller portions....but in the context of the OP's question I'm surprised no one has mentioned the standard vegan alternatives of peanut butter or tahini. Both quite tasty and they last for ever with no refrigeration.
Olive oil has too low a smoke point for frying, and this, in the long term will be carcinogenic. Much better to use rapeseed oil.If you are only using butter for bread I would suggest better quality bread and eat it raw or perhaps for certain uses try a decent mayonnaise.
It works with cheese, salad and cold meats etc. I leave olive oil onboard for cooking and general use.