Canned Butter

Shared by Tammy Montgomery

Heat jars at 250 for 20 mins. Boil lids for 3 mins. Slowly bring butter to a boil and boil for 5 mins. Stir as it is boiling and fill hot jars. Wipe rim. Put on lids and rings. Wait for plink of lid (doesn't take very long at all) and then begin shaking jar. Shake each jar several times for the next 15-20 mins. Place jars in fridge and shake every few mins. until set. Leave for one more hour. Stores 3 yrs. Leave 3/4" headspace in jars.

Here are a few things I learned. Three pounds of butter fills 8 1/2 pint jars. That comes out to a stick and a half which is a pretty good amount to have open without refrigeration at one time unless you have a really big family. I tried salted and unsalted butter both. I prefer the results of the salted butter. (The unsalted was also slightly less yield than salted.) When you first begin shaking the jars, the seal will pop back up but should go right back down when you set the jar down. Eventually that will quit as the butter begins to cool. I also used a pan with a pour side and it worked beautifully. Didn't get even a drop on the rim of the jar. It takes a while for the butter to come to a boil so start the jars and the butter at about the same time. Set a timer for 20 mins. so you know the jars have been in long enough. When the butter begins to boil (where it continues as you stir), set a timer for 5 mins. Then start filling.