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Canning Butter

The original recipe calls for one pound unsalted butter. You can
use salted butter if you prefer. You can also heat more than one
pound of butter at a time -- I have heated 3 pounds at a time.
One pound of butter will fill a 16-ounce canning jar. It would
be best to use a canning jar because other containers such as used
mayonnaise jars can crack. Many grocery stores stock canning jars
year round.

Put on pound of butter in a saucepan and melt it over medium heat.
When it starts to boil, a foam will rise up. Turn the heat to low
and let it simmer gently. Do not remove the foam -- leave it in
the pan. The melted butter should be a golden-yellow liquid--if
the heat is too high it will be brown. Let it continue to simmer
gently until it stops bubbling and foaming. It will then become
still. This can take between 10 to 45 minutes, depending on your
altitude and how much butter you have in the pan.

Test the butter by dripping a drop or two of water in it. It should
crackle and bubble up, then become still again. It is now ready.
Quickly pour into canning jars and seal immediately. Make sure
the lids are screwed on tight. When the liquid cools, a vacuum
will be formed inside.

Let the jar sit undisturbed. In a few hours the liquid will solidify
into a golden-yellow ghee. Label and date the jar. Don't open it
until you are ready to use it. You can spread it on toast, crackers,
pancakes, etc. You can also use it to cook with, in place of
cooking oil.

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