Butler Bounty Canning was born, according to owner Tiffany Butler, “because being a stay at home mom gave me a lot of time to perfect my craft for my family. I love to be in the kitchen. I mean, it’s my happy place.”
Somehow she keeps adding to and improving on her products, all while being the mother of four children, Jared, 17, Tony, 15, Tristan, 10 and Jordyn, 8.
“I am a canner. I can mostly jams, jellies, salsa and pickled veggies. I am currently stepping into the waters of pressure canning.” However, Tiffany’s talent in her kitchen is not limited to canning. She makes a collection of extracts and hot sauce blends. Her business offerings match the list of many food specialty shops. Double-fold vanilla, peppermint, spearmint, orange, lemon, cinnamon, coffee and all spices are always available.
“I like to know what is in my food. Two of our children have severe allergies so it is important to have things on hand that are tasty and safe for them.”
For everyday cooking Tiffany continues with her creative ideas. “I often use a blend of spices that I have dehydrated and ground into powder.” She fits her love of baking into her business schedule by “using my own specialty sugars in most recipes if needed. They include vanilla and mint sugars. With the use of those sugars come pies, cakes and breads, “all from scratch. I also enjoy baking. I cook daily for our family of six. It is very rare that we go out to eat. I love to cook and my children always do the dishes.”
Tiffany says her love of cooking comes from watching her grandmother when a child. “I have never been the outdoor type so while my brothers and sisters were playing outside, I was in the kitchen watching every detail of how and what Grandmother did in her cooking. That turned into something that I loved.”
The Butlers have been residents of Gloucester for five years, having moved from Baltimore, Maryland. “I have never lived in the country before but did travel to North Carolina a lot as a child. We wanted to get out of Baltimore City as we wanted a safe space to raise our children.”
Tiffany is sharing the recipes she uses daily in her family cooking “but nothing to do with my canning. I like to keep those a secret. I have a small garden that I use to make a lot of my recipes.” To purchase Tiffany’s culinary jams, jellies, spices, extracts and sauces go to Butler Bounty Canning Facebook page; there you will surely find something you can’t do without.
“I am so excited about the new adventure that I am on with Butler Bounty. If you have something you are passionate about try, step out on faith and see what amazing things are in store for you, says Tiffany.”
TACO SOUP FOR CANNING
1 lb. ground beef
1 small onion, diced
15 oz. cans of kidney beans, black beans, corn kernels, all drained
15 oz. can of diced tomato
8 oz. can of tomato sauce
3 c. water
Taco seasoning
1 Tbs. chili powder
¼ tsp. each, garlic powder, onion powder, crushed red pepper and oregano
½ tsp. paprika
1½ tsp. cumin
1 tsp. each, salt and pepper
Brown and drain ground beef and onion. Then add all ingredients to a pot and bring to a rolling boil. Reduce to a simmer for 5 minutes. Place soup into warm sterilized jars with 1-inch headspace. Pressure can for 75 minutes for pints and 90 minutes for quarts at 10-lbs. pressure. Recipe yields 3 quarts or 6 pints.
VANILLA CINNAMON BUTTERMILK PANCAKES
4 c. all-purpose flour
6 Tbs. white sugar
3 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
4 c. buttermilk
3 tsp. pure vanilla extract
1 tsp. ground cinnamon
2 eggs
½ c. melted butter
Melt the butter and set aside to cool down some. In a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Combine well. In a separate bowl, combine buttermilk, vanilla, cinnamon and egg. Whisk to combine, then add melted butter and whisk again. Slowly pour the wet ingredients into the dry ingredients. Do not over-mix so pancakes will be light and fluffy. Heat a skillet or griddle at medium-high heat using butter. Use 1/3-c. measure to pour batter into skillet and cook 2-3 minutes until golden brown.
WHITE AMISH BREAD
⅔ c. white sugar
1½ Tbs. yeast
1½ tsp. salt
¼ c. vegetable oil
6 c. flour
Place sugar and water in bowl. Sprinkle with yeast and let dissolve 5-15 minutes. Add salt, oil and half the flour; mix together. Add remaining flour. Change to dough hook and mix till it’s pulling away from the sides. Pull out onto lightly floured surface and knead shortly. Place in greased bowl flipping to cover both sides. Top with plastic wrap or damp warm towel. Set aside in draft-free area and let rise till double in size, about 1 hour. Remove cover and punch down. Lay out on lightly floured surface and cut in half. Flatten out into rectangle and “jelly” roll into a loaf. Pinch ends together and place in greased 9×5-inch bread pans. Repeat with other half. Cover and let rise till double in size about 30-50 minutes. Pre-heat oven to 350°F. Once double in size bake for 25-30 minutes. Pull out and brush top with butter. Let rest in pans 10 minutes before removing to cooling rack.
