Bottled Butter

The instructions are adapted from this article and from http://greenappleorchard.blogspot.com/2008/09/bottled-butter.html (thankyou!)

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #6 below), but the results are the same as with the expensive brands. (I used Western Family Brand - no name)

2. Heat pint jars (I used 13 half-pint jars) in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter fills slightly more than one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. (I melted 6 pounds and used 13 half-pint jars.) A cookie sheet 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 #6 below) and it will be frothy and yummy.

4. Place the lids in a small pot of water and bring to a boil, leaving the lids in simmering water until needed.

5. Stirring the melted butter from the bottom to the top with a soup ladle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 1/2" of head space in the jar, which allows room for the shaking process.

6. 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 if you don't. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

7. At this point, while still slightly warm, put the jars in the fridge, if desired. 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 15 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour. (I just let them harden on the counter top - less shaking but longer set up)

8. Canned butter should store for 3-5 years or longer on a cool, dark shelf. It does last a long time. 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.

Just a note: You can cook and bake with this butter! It is already soft, so it's perfect for cookies and other recipes that require softened butter. It's also great on bread or vegetables! (We take it camping - less in the cooler & no need to refridgerate *grin*)