I love when others impart their wisdom with me, so I will of course share what I learned with you!!
Real butter is of course the Best, but margarine works too.
You will need:
2 pint jars (1/2 pint works too, and may be better so you don't have to use so much butter at once after you open your jars..for this recipe it refers to 1 pint jars, so adjust your butter needs according to jar size.)
8 sticks of butter (2 boxes)
Pan to melt butter
Pan to boil lids
Spoon
Tongs
Pan to place jars on in the oven
Heat pint jars in the oven @ 250 degrees for 20 minutes on a pan. (If you put them in before you start your butter they will be done at the same time.) Slowly stir and melt the butter in a pan on medium heat. After it has boiled for 5 minutes, stir "again", and then pour butter into the hot jars from the oven. (It's important to give it a last stir before pouring into jars so the butter doesn't separate.) Leave about 1/2 inch space at the top of the jars. Using a funnel to keep butter off the rims is helpful.
Clean the tops of the jars with a cloth and put on the hot, dry, lids and rings. Tighten securely. Wait 10-15 min. after the lids "plunk"....and begin shaking the jars every few minutes. While still slightly warm, put the jars in the refrigerator. Check every 5 min., shaking the jars each time. Eventually the butter will harden. Leave in refrigerator for 1 more hr.
Bottled butter can store on your shelf for at least 3 years if kept in a cool, dark place!!
Labels: butter, canning, food storage