Marianne Martinez
Making cannabutter, or canni butter, in a pressure cooker is a relatively simple process. It involves decarboxylating the herb, infusing it with butter, and then cooking it in a pressure cooker. The type of butter used can vary, but it should be real butter rather than margarine. The process is similar to making apple butter or clarified butter in a pressure cooker, but with the addition of the herb. The pressure cooker allows for a hands-off approach, reducing the risk of burning the butter.
| Characteristics | Values |
|---|---|
| Type of butter | Real butter, not margarine |
| Butter temperature | Room temperature or cold |
| Amount of butter | 4 Tablespoons or ¼ cup (57 grams) for 4-ounce jars; 8 Tablespoons or ½ cup (113 grams) for 8-ounce jars |
| Jar preparation | Clean canning jars with no visible cracks; place on a rack or in a basket, not on the bottom of the pot |
| Water | 1 cup of water in the bottom of the pressure cooker inner pot |
| Pressure cooking time | 5 minutes on high pressure |
| Pressure release | Full natural release for about 10 minutes; do not open the lid for 90 minutes to allow butter to cool |
| Lid | Do not screw the lid tightly during cooking; loosen about a quarter turn to prevent breakage |
| Infusion time | Longer infusion time is recommended for better results |
| Apple butter | Zest and juice an orange into the inner pot; peel, core, and slice apples, then add sugar and spices; pressure cook for 10 minutes and purée |
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What You'll Learn
Use real butter, not margarine
When making pot butter in a pressure cooker, it is important to use real butter instead of margarine. This is because butter and margarine have different properties that will affect the final product.
Butter is made by churning dairy cream or milk, and it typically contains around 80% fat. It has a rich flavour and mouthfeel, and it melts at approximately 93 degrees Fahrenheit. Butter is usually sold in blocks or sticks, and it can range in colour from white to deep yellow, depending on the animal's diet.
On the other hand, margarine is made from plant and/or animal fats, blended with oil or milk. It often contains additional ingredients such as flavourings, colourings, preservatives, emulsifiers, or vitamins. Margarine is typically softer and more spreadable than butter, and it is sold in tubs or sticks. It has a higher melting point than butter, making it a good choice for baking certain types of pastries.
When it comes to making pot butter, using real butter is important because it has a richer flavour and mouthfeel than margarine. While some people do use margarine in baking, it can affect the texture and taste of the final product. For example, cookies made with margarine are more likely to spread, and pie crusts made with margarine will not be as flaky and tender as those made with butter.
Additionally, when making clarified butter in a pressure cooker, the milk proteins in butter solidify and fall to the bottom of the jar, leaving you with pure butterfat. This process may not work the same way with margarine due to its different composition.
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Prepare your pressure cooker
Preparing your pressure cooker for making cannabutter involves several steps. Firstly, ensure your canning jars are clean and free of any visible cracks. The jars should fit in your pressure cooker, sitting on a rack or in a basket, and not touching the bottom of the pot. The amount of butter you can put in each jar depends on its size; for instance, an 8-ounce jar can hold up to 1/2 cup of butter (about 8 tablespoons or 113 grams). It's important not to fill the jar to the top, as the butter will need room to heat up, boil, and release steam during the pressure cooking process.
Next, place the jar(s) in the pressure cooker, ensuring they are level. If you are preparing multiple jars, you can use a damp tea towel or flour sack to weave between the jars and prevent them from knocking against each other. Then, pour 1 cup of water into the bottom of the pressure cooker's inner pot, taking care not to fill it past the halfway point on the jar(s). Place the pressure cooker lid on top and turn the valve to seal.
At this point, you can proceed with the cooking process. However, it is crucial to remember that after pressure cooking, you should not remove the jars or open the lids for at least 90 minutes to avoid the risk of burns. Allow the pressure cooker to naturally release pressure for about 40 minutes on the keep-warm setting. Once the cycle is complete, carefully remove the jar(s) and let them cool down before opening.
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Add water to the inner pot
When making cannabutter in a pressure cooker, it is important to add water to the inner pot. This is a crucial step to ensure the butter does not burn or stick to the pot. Here is a detailed guide on how to do it:
Firstly, prepare your pressure cooker by pouring water into the inner pot. The amount of water required may vary depending on the size of your cooker and the number of jars you are using. As a general guideline, aim to fill the pot with enough water to reach the halfway point on the jar. This ensures that the jars are sufficiently submerged during the cooking process.
Next, place the jars containing your butter mixture into the pressure cooker. It is important to ensure that the jars are secure and level to prevent them from tipping over during cooking. If you are preparing multiple jars, you can carefully weave a thin tea towel or flour sack between them to prevent knocking against each other.
After placing the jars, secure the pressure cooker lid and turn the valve to seal. This step is crucial for building up pressure and creating the necessary cooking environment. Once the lid is sealed, you can proceed to the next step in your cannabutter recipe, which typically involves pressure cooking for a specified duration.
It is important to note that the water added to the inner pot serves a specific purpose. During the pressure cooking process, the water helps regulate the temperature and prevent the butter from burning. It also ensures that the jars are surrounded by gentle steam, promoting even cooking.
Remember, when working with cannabutter and pressure cookers, always exercise caution and follow safety guidelines. The contents will be under pressure and extremely hot, so it is crucial to allow for proper cooling and pressure release before handling the jars or their contents.
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Place the jar(s) on a rack or in a basket
When placing the jar(s) in the pressure cooker, it's important to ensure they are on a rack or in a basket and not placed directly on the bottom of the pot. This is because the jars need to be elevated to allow for even heating and to prevent them from tipping over.
Before placing the jars, make sure they are clean and free of any visible cracks. Also, check that they fit properly inside the pressure cooker, sitting on a level surface. If you are using multiple jars, it's a good idea to dampen a thin tea towel or flour sack and place it between the jars to prevent them from knocking against each other during the cooking process.
When placing the jars on the rack or in the basket, ensure they are secure and level. You don't want them to be unstable and risk tipping over during cooking. Adjust the rack or basket accordingly to achieve a stable and level surface for the jars.
It's important to note that the jars should not be filled to the top. Leave some space as the butter will heat up, boil, and release steam during the pressure cooking process. This steam needs an escape route, so don't overfill the jars.
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Allow the pressure cooker to release pressure
After the pressure cooker beeps to signal the end of the cooking time, allow the pressure cooker to release pressure. There are two ways to release pressure: a quick pressure release and a natural pressure release.
A quick pressure release involves turning the pressure release switch to the venting position, which results in a strong jet of steam being released from the pressure release valve. If drops of liquid or foam start to emerge from the valve, switch the valve back to the sealed position. A natural pressure release can take anywhere from 5 to 30 minutes, depending on the ingredients and the amount of liquid in the pressure cooker. During this time, the food inside the cooking pot will continue to cook as the pressure decreases. Using a natural pressure release is recommended for large cuts of meat, as it allows the meat to relax and become more tender.
For safety reasons, keep your face and hands away from the steam during the pressure release process. Do not release pressure under hanging cabinets, as the steam can cause damage. Additionally, avoid using a quick release with ingredients that foam or contain fatty or thick substances.
After allowing the pressure cooker to release pressure, you can carefully remove the jar and open the lid once it has cooled down. It is important to note that opening the lid before the butter has cooled can result in burns, as the butter may boil out.
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