Preserving: Canned Butter 02 by Recipe Cottage

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	Canned Butter 02

		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.