your jokes were really funny, I'm the one who sent it sideways.I was trying for a William Wallace vs Wallace-of-Wallace-and-Grommit joke. I guess it needs more work...
And a website that appears to advertise a Guernsey shop that sells tinned butter: Safari Traders, whose e-mail address appears to be safaritraders at safariconnect.co.uk. However, I cannot find anything else about these people anywhere on the net, nor could I find who safariconnect.co.uk is owned by, so personally I would avoid them...Canned Butter
I havent tried this yet but got this recipe from a friend who says that it works. But you do need to buy REAL butter and make sure it is the good stuff.
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.
I reckon thats well enough wrapped. I might experiment with some smaller ones for bush use.Yeah, I know what you're saying Red - it's just that I regard butter and cheese as long-life staples anyway. They both keep for yonks. You could have a rolling six-month supply of butter in the pantry as long as it's properly wrapped. The reason the Aussies keep it in tins is to stop it running away in the heat.
I just find the concept of tinned cheese really wierd. Cheese can keep for years.