Reader Andrea emailed me to ask if the butter we canned was of good quality, that is, worth it. Did it taste the same, was it the same texture as regular butter? Here's some observations:
We opened one of the jars of butter. The three of us (husband, brother, self) agree that it tastes fine and the texture is about the same. That is, it is not gritty or gravelly or crusty. The butter stays solid at room temperature, but it is a bit more runny/moist than what we were used to. See, I keep our butter normally in the fridge when it is not in use. When I take it out, the butter is hard until it warms up and softens. The butter in the jar is soft and melty. As I said, it tastes just fine, just like normal butter. I haven't noticed a difference.
Keep in mind that we just canned that butter a week or so ago. I don' t know how the butter will be 1 year, 2 years, 5 years out. Can't tell til we get there. However, the reason we canned the butter in the first place is so we would have butter to hand if our regular supply wasn't available. Lower-quality butter would be acceptable if it was the only butter around, I think.
Normally we get our butter either from the Amish farmers (purchased as "pet food") or I buy some from a store. I love the Amish butter as it is fresh churned from a cow milked that morning, but store butter is OK too. I have never used margarine or oleo or any of the fake butters. For me, I'll take the healthy if a bit fattening butter over whatever margarine is (one molecule away from plastic) any day.
Folks who have been canning butter for years using the method we used say it is fine at 3 years down the road, and fine at 5 years too. I'll take their word for it until I have another opinion to go by. So if you're wondering whether to "can" butter, I'd say go ahead. That way you have some in hand if supplies dry up.