I have canned butter using this method,(http://simplicityfirst.wordpress.com/2008/04/24/canning-butter/#comments),,however I was warned about the possibility of botulism.. I understand it is near impossible to detect before ingesting.Any 'silver' method to insure my canning methods or preventing it in the 'cooking' process ?? I believe Brooks has discussed treatment somewhere,,but I am still waiting for my collection on CD from W.( hint) tanks in advance.. aka Jhon
