Canning Recipes!

[benshelpmeet]

To Can Tomatoes

Put washed tomatoes in a large pot of boiling water until skin wrinkles.

Take out of water

Put in a bowl of cold water

Remove skin, and core, cut up as desired ( I usually just cut in 4th)

I add alittle of blanching water to my sliced tomatoes to make more juice for canning the tomatoes.

Put into jars with 1 inch head space.

Add1 tsp salt to each jar (Quart)

Wipe off lids

Place the flat and ring on

Screw tight

Place in a Large Kettle or pot...( I place rings off of unused jars in the bottom of my pot so the jars will not be resting on the bottom of the pot. They could break from the direct heat)

Cover with hot water

Bring to a boil

Process with lid on for 45 min

Take out

Do not remove rings from jars

Place on the table

Leave over night ( to cool and seal)

Next day...Remove rings

Wipe off

With a permanent marker put the year (2006) on jar lid

Store in cool dry place

Enjoy! Fresh tasting Home grown goodness for years to come...or as long as they last We eat ours up pretty fast.




Salsa

Put washed tomatoes in a large pot of boiling water until skin wrinkles.

Take out of water

Put in a bowl of cold water

Remove skin, and core

Put tomatoes without added juice into food processor blend

Put in a pot


Blend in food processor:

Onions

Bell peppers

Red hot banana peppers

Jalapenos

fresh garlic

Fresh Basil

Wear gloves when cutting seeds out of hot peppers, they will burn your skin.

Put in the pot with tomatoes stir

salt to taste

red pepper flakes

Chipotle seasoning

Cilantro

Cumin

Chili Powder


Simmer in a pot for approx 15 min

Put into jars leaving 1 inch head space.

Wipe off lids

Place the flat and ring on

Screw tight

Place in a Large Kettle or pot...( I place rings off of unused jars in the bottom of my pot so the jars will not be resting on the bottom of the pot. They could break from the direct heat)

Cover with hot water

Bring to a boil

Process with lid on for 45 min

Take out

Do not remove rings from jars

Place on the table

Leave over night ( to cool and seal)

Next day...Remove rings

Wipe off

With a permanent marker put the year (2006) on jar lid

Store in cool dry place



How to Can Salsa without Fresh Tomatoes!

Buy all your ingredients in cans from the store and your peppers, onions fresh add your spices..... Make a Big pot! Then can as instructed in post.



Spaghetti sauce to can:

Put washed tomatoes in a large pot of boiling water until skin wrinkles.

Take out of water

Put in a bowl of cold water

Remove skin, and core

Put in food processor blend well




Put into a large pot

Add spaghetti spices of your liking

Simmer for 2 hours or until it thickens

You can add corn starch or tomato paste to thicken.



Put into jars leave 1 inch head space.

Wipe off lids

Place the flat and ring on

Screw tight

Place in a Large Kettle or pot...( I place rings off of unused jars in the bottom of my pot so the jars will not be resting on the bottom of the pot. They could break from the direct heat)

Cover with hot water

Bring to a boil

Process with lid on for 30 min

Take out

Do not remove rings from jars

Place on the table (on towel)

Leave over night ( to cool and seal)

Next day...Remove rings

Wipe off

With a permanent marker put the year (2006) on jar lid

Store in cool dry place



How to can Spaghetti Sauce without Fresh Tomatoes!

If you wanted to can home made spaghetti sauce and you did not have fresh tomatoes you could go to the store and buy those really big (food service, industrial size) cans of tomato sauce ( I would buy 3 or 4.

Mix in your spaghetti spices ( Oregano, Basil, garlic, Italian seasoning etc.)

simmer then can in Qt jars the same way as fresh.

You could even use meat but you would have to water bath for hours or pressure cook at 10 lb of pressure for 1 1/2 hours. I think? It might be less, but you'd have to check in a recipe book.

[benshelpmeet]

We Bought 60 lb of cherries (4- 15 lb boxes)

We have almost ate a whole box! They are so good! And good for you too.

We canned 31 Qts of cherries! And ate the rest!


To Can Cherries

Wash Cherries

Take off stem

You can deseed (we leave the seed in)

Put in jars (Quart)

Leave 1 inch head space

Pour syrup over to fill jar leaving 1 inch head space

Syrup: 1 cup sugar to 2 or 3 cups water (depending on your desire for sweetness)

Make a big pot of syrup mixture heat ''but do not boil'' (dissolve sugar)

Put into jars with 1 inch head space.


Wipe off lids

Place the flat and ring on

Screw tight

Place in a Large Kettle or pot...( I place rings off of unused jars in the bottom of my pot so the jars will not be resting on the bottom of the pot. They could break from the direct heat)

Cover with hot water

Bring to a boil

Process with lid on for 20 min (Qts)

Take out

Do not remove rings from jars

Place on the table

Leave over night ( to cool and seal)

Next day...Remove rings

Wipe off

With a permanent marker put the year (2006) on jar lid

Store in cool dry place



Fig Jam recipe

5# figs
6 cups sugar
3/4 cups water
1/4 cup lemon juice
prepare figs by washing them and removing there stems. Then take them and place them in boiling water for ten minutes... Boil water first and remove it from the heat. Then place the figs in the pot. Once you have done this driain them and place them into a pot along with all the other ingredents. Bring to a boil make sure you stir them. Cook until jelly point. Place in jars and wipe rims and process in boiling bath canner for 15 minutes

It is so simple. Now you can also add to the mixture as it is cooking a package of jello the flavored stuff and make strawberry figs. All you need to do is as you cooking the figs add the powder to the mixture and allow it to cook as normal.. They are so so so good.

The figs are a true blessing.. We used to get them all the time when we lived in florida however since we moved to alabama had not had a chance to get any.. Well until my fig tree grows up...


This is the recipe for Fig Preserves I found through another friend...

16 cups fresh figs
1 Tbs baking soda
12 cups boiling water

In large mixing bowl, add cleaned/destemmed figs, sprinkle with soda and cover with boiling water. let stand 1 hour. Drain well and rinse thoroughly with cold water.

In dutch oven, combine:
8 c. white sugar
4 c. water

Bring to a boil and cook 10 mins. Add in figs and 1 lemon, sliced. Stirring occasionally, cook for 1 hour to thicken.

Spoon figs into jars and top with syrup. Lid and process 10 mins in hot water bath.


The Fig Newtons...

2 c. fig preserves
3/4 c. shortening
2 eggs
1 c. white sugar
2 c flour
1 tsp vanilla
1/2 tsp baking soda
2 tsp baking powder

Cream shortening, eggs, sugar and vanilla. Sift dry ingredients and add to egg mixture.
Grease a small cookie sheet with shortening and pour 1/2 dough onto sheet, spread out to cover. Top with fig preserves and spread gently to cover dough. **Drop remaining dough over preserves.
Place in oven. **As mix starts to melt and soften, gently spread top dough out to cover preserves.
Bake at 375 for 40 minutes.
Cool and cut into 24 bars. Store covered.


Canning Peaches

Wash, peel, cut into slices about 6 or 8 then put in a bowl of water with vit. C to help them not discolor...Then put into jars... Pour syrup over peaches in jars.... (3 cups sugar to 5 cups water) ( make sure your syrup is heated in a pot, but do not boil.)...Take a clean wet rag wipe off rim of jars then seal with flats and rings then water bath for 15 to 20 min.

Place on a table and do not touch or disturbe for over night or 8-12 hours then unscrew rings wipe clean and store your jars until needed... Yummy!....Enjoy


Dear Ladies I thought this might be helpful, this is the way my grandmother taught me how to make jam. It always sets up nicely, when I use sure jel it sometimes does not set up.


Peach butter


6 c. ripe peaches
6 c. sugar
Cooking Instructions:
Grind or chop peaches. Combine peaches and sugar in large pan and cook 20 minutes. Pour into jars and seal.
Additional Comments:
Stir often while cooking or will stick to pan.


Note: You can do this with any kind of fruit



Strawberry Freezer Jam

4 cups strawberries (take off stems and rinse with water)
4 cups sugar
1 pkg of sure gel fruit pectin


Slice strawberries then smash with potato smasher ( do not puree)......( it will be 2 cups after it's smashed)

Then add sugar (4 cups) stir well and let sit for 10 min stirring occasionally

Then in a pot bring to a boil 3/4 cup of water add 1 pkg. fruit pectin stir constantly boil for one min.

Take off heat

Add to strawberry mixture stir then let sit for 3 min stirring often to make sure sugar dissolves. (Do not worry if it does not totally dissolve)

Wash pint size freezer containers and pour in jelly leaving 1/2 in head space

Put on lids let sit at room temp over night then freeze

It will keep in refrigerator for up to 3 weeks or freezer for 1 year.

Yummy! Enjoy!


Yesterday we made 21 pints ...it turned out really good! It was very easy to make.



Strawberry Freezer Jam


Making strawberry freezer jam is a great alternative to traditional canning methods. Please note that when doing any type of canning you must follow the recipe exactly or the jam won't set properly. Doubling the recipe isn't recommended either.
INGREDIENTS:

2 pints (apprx.) strawberries, washed, hulled and coarsely chopped or Blackberries, or elderberries
4 cups sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 cup water
washed and rinsed containers to hold 5 cups of jam
PREPARATION:

Measure exactly 2 cups of chopped strawberries in a bowl. Stir in sugar. In a small saucepan combine pectin and water. Turn burner on high to bring to a boil stirring constantly. Continue stirring for 1 minute.

Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator. Just for You!




Heavenly Jam


5 C. finely chopped Rhubarb
2 (3 oz.) pkg. Strawberry Jello 5 C. Sugar
1 (20 oz.) can Crushed Pineapple (undrained)

Cooking Instructions:

Boil gently the rhubarb, sugar and pineapple for 20 min.; remove from heat. Add 2 pkg. strawberry jello; mix well and pour into sterilized jars. Cover with paraffin or seal.



Jalapino Jelly

3 med. Green Peppers, seeded and coarsely chopped
2 2-inch Jalapeno Peppers, seeded and coarsely chopped
1-1/2 C. distilled White Vinegar 6-1/2 C. Sugar
1 tsp. Cayenne Pepper
6 oz. Certo Liq. Fruit Pectin


Cooking Instructions:

Combine peppers in food processor or blender and puree. Add 1 C. vinegar and blend thoroughly. Transfer to large deep saucepan and add remaining vinegar, sugar and cayenne, blending well. Bring to full rolling boil, stirring frequently. Stir in pectin and continue boiling 1 min. longer. Stirring constantly, remove from heat and skim off foam. Pour into sterilized jars and seal.



Grape Butter

Ingredients:

5 cups grapes
5 cups sugar

Wash grapes,Place fruit in a large pan,bring to a low boil.

Cooking Instructions:

Boil for 20 minutes,push through a food mill.Ladle in to hot jars and seal.



Blackberry Jam

3 Cups Blackberries
2 Cups Water 1 Package Powdered fruit pectin
5 Cups Sugar

Cooking Instructions:

Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.


Cantalope Butter

4 c. chopped cantaloupe
2 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice

Cooking Instructions:

Cook cantaloupe in a small amount of water. When tender, reduce with a potato masher. Add sugar; cook until syrupy. Add spices. Pour into jelly jars and refrigerate.



Canning Cantaloupe

1 lb cantaloupe cut in cubes
1 lb sugar
1 lemon
in a quart jar place the juice from one lemon, 1 cup sugar and 1 cup water. fill jar with cantaloupe. seal and process in water bath canner for 15 minutes





Persimmon Conserve


4 lbs. persimmons
1 c. seeded raisins
2 oranges Sugar
Juice of 1 lemon
1/2 lb. English walnuts

Cooking Instructions:

Cook persimmons, put through colander. Add raisins. Cut or grind oranges. Add 3/4 c. sugar to each cup of juice and fruit. Put into large pot and cook slowly until the consistency of jam. Add lemon juice and chopped nuts. Pour into sterilized jars and seal.



Kiwi jam

4 cups washed kiwi (whirrled in a food processer)
6 cups sugar
4 table spoons lemon juice
6 oz liquid pectin
bring kiwi, sugar and lemon juice to a boil. add pectin boil 1 minute ladle in to clean jars leaveing 1/4 inch head space cap with seals and rings process in boiling bath water for 5minutes



Lime jelly

4 cups fresh lime juice
8 cups sugar
2 table spoons lemon juice
6 oz liquid pectin
a few drops of green and yellow food coloring as it helps it look better
bring lime juice, lemon juice, food coloring, and sugar to a boil. add pectin boil 1 minute ladle into jars top with seals and lids and process for 5 minutes in boiling bath water.


Pecan pie jelly

4 cups finely chopped pecans
4 cups sugar
1 pinch of salt
1/4 cup brown sugar
1 cup butter
1/4 cup apple cider vinegar
2 tablespoons vanilla
ad all ingredents except fro the vannilla in a large pot stir over medium high heat at a low boil until all ingredients have blended together and turned a gold color.
Continue cooking at a low boil stir constandtly for one minute longer
Stir in vanilla pour into hot jars leaving 1/2 head space place on seals and rings and process in water bath canner for 30 minutes




Watermelon Jelly

4 cups watermelon remove seeds (not rind)
3 1/2 cups sugar
2 tablespoons lemon juice
1 6oz bottle of liquid pectin
place watermelon in blender or food processor and blend until smooth. you should end up with 2 cups of puree.

In large cooking pot combine watermelon puree, sugar and lemon juice. Bring to a full rolling boil add pectin all at once. boil hard for 1 minute stir constandly. remove from heat skim off foam.

ladle jelly into clean 1/2 pint jars and place seal and ring on top. process in boiling water for 5minutes.


Banana Jam

2 1/4 lb Bananas, peeled weight
3 1/4 cup Sugar
1 Lemon
1/2 cup Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the
peeled bananas into a large bowl containing the lemon juice. Mix quickly and
then add to the sugar syrup in the pan while it is still hot. Time is of the
essence if the bananas are not to discolour. Boil the jam gently, stirring all
the time as it can stick and burn very easily. As soon as the jam has thickened
sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on
the surface of the hot jam before sealing tightly and sterilizing for about 10
minutes. Keep in a cool, dark place.


Zucchini Marmelade

2 pounds grated zucchini (leave the skin on)
juice of 2 lemons
1 teaspoon grated lemon zest
1-14 oz. can crushed pineapple (drained)
1 package regular certo crystals
5 cups sugar
2 tablespoons crystallized ginger (finely minced)

Place zucchini in a pot and add lemon juice, lemon rind and pineapple. bring to a boil and simmer for 15 minutes. Add the certo crystals and stir until it comes to a boil. Stir in sugar and ginger. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat and stir and skim with a metal spoon for 5 minutes. Pack in sterile jars with sterilized new rings and lids. Cool completely and check to make sure all the jars are properly sealed. Any that aren't can be refrigerated and used within 2 - 3 weeks




Hello all I thought I would post these they might help some of you out there. I know we love to put them up just in case..

Canning water
boil water for 10 minutes once you have boiled it then place hot jars and top with hot seals. place in boiling bath canner for 10 minutes.. When you get ready to use just shake the water up and you have fresh water..

Canning peanut butter
1 cup nuts
2 tbsp oil
blend up once you have blended up the peanuts in a blender with the oil pack into hot jars up to about 1 inch head space. place hot seal on top and boil bath can these for one hour. allow to cool and you are done. You need to stir these up when you open it as the oil will settle to the top..

Canning peacans
Place peacans in over and heat at 300 to 325 until they are hot. Remove and place in warm jars. place warm lids on top and boil bath can these for 30 minutes.. You will have fresh peacans when you open them..

Tomarrow i will be canning 7 bul of oranges that my dad brought from florida. He will be bringing me more in a few weeks.. We froze some the last time and well i like it that way however i have to be honest with you. I love the fact of being able to just look in my pantry and pulling things out and using it... So with that in mind I thought that some of you might like my recipe for canning orange juice.

Wash fruit. Extract all juice if you like you can strain juice however we like the pulp in our juice. Pour into pot and heat 5 minutes to about 190 degrees do not boil this just get it HOT... Ladle into jars to about 1/4 headspace place seals on top and boiling bath can them for 15 minutes for pints or quarts..

This last for a long time. We had some that we had for over two years and it tasted as good as it did the first day...


This fall you can get bushels of apples. You can make applesauce, dried apples, apple pie filling, apple butter, and apple juice.


Homemade Apple Juice

1/2 cup seeded apples
1 cup water
1 tsp. sugar

Blend the ingredients in a blender. Serve chilled.
(I would run it through cheesecloth or something before serving. Depends on texture)


Here is another

Quarter apples and use fruit press or cider mill or process in blender to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil. Skim off foam and pour through a damp jelly bag or filter paper. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.


Ingredients
Approximately 3 pounds apples per pint

Cooking Instructions
Wash apples thoroughly and remove stem and blossom ends. Cut in half. Process apples through the Juice Extractor, or process in blender and sqeeze out juice. Bring apple juice just to boil in large saucepan. Skim off foam. Pour into hot canning jars, leaving 1/4" head space. Adjust caps. Process in boiling water bath canner 10 minutes for pints or quarts.

NOTE: A clearer juice can be produced by filtering through cheesecloth before heating.


Here is another

If you have a juicer just wash quarter leaving seeds and skin put through a Champion jucier or other brand. This is very good and healthy for you!

[benshelpmeet]

I made a batch of this and froze it in quart size ziplock bags. My family just loves this.


Cranberry Relish

6 red apples ( cored but left unpeeled )

5 Oranges ( Peel 4 leave the 5th one with skin on )

2 20 oz cans of crushed pineapple ( drained )

2 12 oz pkgs of raw cranberries

5 cups white sugar

In a food processer or blender grind all the fruit ( I cut all my oranges and cored apples into wedges then put through food processer ) until it resembles applesauce then add sugar. Mix well. My family just loves this wonderful stuff.



Glenda'sZucchini relish

4 cups chopped zucchini
3 cups chopped carrots
3 cups chopped onions
1 1/2 cups chopped green peppers
1/4 cup sugar
2 tablespoons table salt
1teaspoon celery seed
3/4 teaspoon dry mustard
2 1/4 cups white vinegar

mix all ingredents in a large skillet cook for 15 minutes pack in hot clean pint jars leaving 1/2 headspace. place lids on top and put in boiling bath canner for 15 minutes


How do you ladies can yellow squash and zucchini?

Today I sliced my squash and half as much sliced onion I put aprox 3 Tb of butter in the bottom of the pot salt and pepper( not too much pepper) Put a lid on simmer a short time just enough where it's almost done only stirring once so it will evenly cook. Then put in freezer containers,leaving 1/2 inch space.

For my zucchini: I sliced zucchini, onions, tomatoes, salt and pepper. Simmer them till almost done. Put in freezer containers freese. When ready to use thaw drain off almost all juice put in a 9x13 sprinkle cheese over top then cracker crumbs, then drizzle butter over top Bake 350 for 30 min. Yummy!



Canned Squash


Wash squash, cut up in slices. steam for a few minutes in hot water. Pack into jars leaving 1 inch head space. add 1/2 tsp salt per pint jar top with hot boiling water. seal and place in pressure canner. pints 1 hour, quarts 1 hour 25 minutes. at 10 lbs pressure.. It works great and honestly everyone loves it...

When i get ready to cook this we take the jars out. I dump them into a strainer and then place them in a boil sprinkle with cornmeal chop up a onion mix this and then we fry it in a little oil.. When it is done it looks like a stuffing..

[benshelpmeet]

Canning Butter!

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.


2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.


3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.


4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.


5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.


6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.


7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.


A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this "sunshine in a jar" on your pantry shelves.


We have canned over 75 pints of butter in the past year. Miles loves it and will open a jar when I'm not looking! I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each.



One note...it has to be *real butter* and not a butter spread or margarine. The low fat margarine spread stuff will not can. It will separate into nasty goo and not blend back into anything usable.


Here are some other thoughts on how to do this:
These are from the lehmanslist group...

Canned Butter

This is where Low-fat butter and Non-fat butter just don't measure up.
Only real butter will can and store without separating into chemicals
and water.

Ingredients and Instructions
1. Use only highest quality butter (Land O Lakes or equivalent).
2. Heat jelly jars in 250 F.-degree oven for 20 minutes, without rings
or seals.
3. While jars heat, melt butter slowly until it comes to a boil. Reduce
heat, cover and simmer for 5 minutes.
4. Pour melted butter carefully into heated jars, being careful not to
get any butter on rim of jar.
5. Add lid and ring and close securely. They will seal as they cool.
Shake jars a few times during cooling to prevent separation, although
this step is optional.
6. Put into refrigerator or other cool place until butter hardens. After
hardening, butter will store for 3 years.

Try a search for "canned butter", "clarified butter", or "ghee".

Here are some recipes I found:

www.endtimesreport.com/canning_butter.html

www.geocities.com/Heartland/Hills/9684/butter.html

www.recipezaar.com/71031

www.backwoodshome.com/letters/letters79.html (about 1/2 way down)



Fun For Children

Making Butter

To make the Butter Churn:
Materials


Small knife
coffee can, or any wide mouth container with a plastic snap-fast lid.
Tinkertoy® parts
Make the dasher by assembling 8 of the shortest (1 inch) Tinkertoy® dowels around a wheel, and use one long dowel for the handle.
Cut or punch a hole in the center of the plastic lid, large enough for the dowel handle to fit through easily. Assemble the butter churn by putting the dasher in the can with the handle sticking out.



Making Butter:

Ingredients:

whipping or heavy cream
salt
several friends to help take turns

Let the cream stand at room temperature for several hours, then pour into the churn, about half full.
Place the tightly on the churn and begin beating the dasher up and down at a steady rhythm. After about 20 - 30 minutes the butter should come as lumps that float on the top and stick to the dasher.
When no more curds seem to form, remove the lid and scoop out the butter curds. The butter will be soft and mushy. Put the curds in a bowl and rinse under cold running water to remove any milk.
Put the butter in the refrigerator to cool. After about an hour, the butter will be firm enough to mold. While you are doing this, taste the butter. It may seem sweet; just add a pinch of salt, blend and the taste will be more familiar.
The butter can now be shaped into balls, pats or what ever shape you desire. You can also use use cookie cutters or pack it into a plastic tub.
An alternative method to the butter churn, is to pour the cream in a glass jar and shake vigorously until the curds form. Then prepare as above.