CANNING BUTTER

       

1.Use any butter that is on sale. Lesser quality butter requires more shaking 
(see #5 below), but the results are the same as with the expensive brands.


2.Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. 
One pound of butter slightly more than fills one pint jar, so if you melt 11 
pounds of butter, heat 12 pint jars. A roasting pan works well for holding the 
pint jars while in the oven.


3.While the jars are heating, melt butter slowly until it comes to a slow boil. 
Using a large spatula, stir the bottom of the pot often to keep the butter from 
scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time 
will lessen the amount of shaking required (see #5 below). Place the lids in a 
small pot and bring to a boil, leaving the lids in simmering water until needed.


4.Stirring the melted butter from the bottom to the top with a soup ladle or 
small pot with a handle, pour the melted butter carefully into heated jars 
through a canning jar funnel. Leave 3/4" of head space in the jar, which allows 
room for the shaking process.


5.Carefully wipe off the top of the jars, then get a hot lid from the simmering 
water, add the lid and ring and tighten securely. Lids will seal as they cool. 
Once a few lids "ping," shake while the jars are still warm, but cool enough to 
handle easily, because the butter will separate and become foamy on top and 
white on the bottom. In a few minutes, shake again, and repeat until the butter 
retains the same consistency throughout the jar.


6.At this point, while still slightly warm, put the jars into a refrigerator. 
While cooling and hardening, shake again, and the melted butter will then look 
like butter and become firm. This final shaking is very important! Check every 5 
minutes and give the jars a little shake until they are hardened in the jar! 
Leave in the refrigerator for an hour.


7.Canned butter should store for 3 years or longer on a cool, dark shelf. Canned 
butter does not "melt" again when opened, so it does not need to be refrigerated 
upon opening, provided it is used within a reasonable length of time.


A lovely glow seems to emanate from every jar. You will also be glowing with 
grateful satisfaction while placing this "sunshine in a jar" on your pantry 
shelves.


We have canned over 75 pints of butter in the past year. Miles loves it and will 
open a jar when I'm not looking! I buy butter on sale, then keep it frozen until 
I have enough for canning 2 or 3 batches of a dozen jars each.

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