Canning butter

Warning: I am about to engage in a little blatant plagiarism. 

Last week I got several pounds of butter for less than $1 a pound. I have quite a surplus now, so I decided to preserve some, which I've been wanting to try for some time. 

It's quite a simple process and instructions abound on the internet. The funny thing is, they are all almost exactly the same, word for word. There is no way I can track the original writer, so I will do what every other blogger has done before me.

Copy and paste.

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.

As you can see, I managed without the roasting pan.

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

Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below).

For some reason, it was hard to know when the butter was simmering. But notice how much higher it had risen in the pan in this photo, so I figured it was simmering.

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. [It does last a long time. I have heard of people using it after 5 years.] 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.

Behold, my lovely little jars of butter. 

People ask me, why can butter?

Well, because my freezer is full.

It doesn't need refrigeration.

And I think it is a useful skill.

Now, if I could just find some spare storage space to put all those jars of applesauce, chicken, and butter.