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I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well.

Can I re-melt the Ghee, re-strain it and pressure can it again? It tastes fine, but it is unsightly to me.

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There are no known methods for canning dairy products (including the use of pressure canning). So re-canning is unsafe, and so is the original canning.

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