Have you ever canned butter? There are a couple of ways you can do it and I will touch on them here.
You can first melt the butter in a pot. (If you want to make "Clarified Butter", keep skimming the foam off the top, you are removing the fat content)
You can melt the butter right in the jars, either in the oven or in a shallow pan on the stove. I prefer in the pan on the stove.
You can even process your butter in the oven, but I prefer a boiling water bath.
So, the method I like the best is pretty easy. I sterilize my jars and lids. I prefer to use half pints, but use whatever size suits your needs. I don't have a large family so pints would be too much at one time for me. Cut your butter into cubes and place in the jars. Set the jars in a shallow pan of water on the stove and turn the heat on low. Be very careful not to get any water into the jars. Let the butter melt slowly, as it melts add more butter until your jars are full, leaving 1/2" of headspace. While you are melting the butter, also be heating your boiling water bath canner. You will need enough water to cover all your jars.
Carefully remove your jars of melted butter from the pan, wipe the rims and place your lids and bands on. Add them to the pre-heated boiling water bath. Once the water is up to a full boil start your timing. Process 1/2 pints and pints for 30 minutes and quarts for 45 mins.
Remove from the canner and set in a draft free place to cool. You will want to gently shake the jars in a rocking motion to mix the fats back into the butter as they do separate a bit during the melting and canning, about every 5 to 10 minutes until they are cool. Once cool they will not separate again.
Once completely cool, check them for a good seal and store them in a cool dark environment.
You can also can them in a pressure canner. 1/2 pints and pints for 5 minutes at 10 lbs of pressure under 1000' elevation and 15 lbs over 1000', quarts for 10 mins, same pressure lbs.
I have never tried the oven method so I am not going to give you directions for that here as I really don't know the timing on them. But I do know others have done it quite successfully.
If you found this post interesting and informative, please up-vote and re-steem. As always, if you have any questions please feel free to ask and I will do the best I can to answer. :-) Thanks for taking the time to read my blog!! I would love to hear your comments on canning butter. Have an awesome day!!
