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.


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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