Bottled Butter

This is a controversial subject. I have heard the plus' and minus' for years. Here's how to make it - its up to you whether you do or not.

Bottled Butter

1. Real Butter is best but margarine works too. DO NOT USE UNSALTED BUTTER.
2. Heat half-pint or pint jars int he over @ 250 degrees for 20 minutes; heat lids (flat piece) in boiling water, then turn down to low heat.
3. Melt the butter in a saucepan; boil for 5 minutes, stirring occasionally.
4. Stir and ladle the butter and whey into the hot jars, using a funnel to keep butter off the rims.
5. Wipe rims off, then place the hot lid and ring on the jar.
6. Shake jars every 5 min. over the next 20 minutes.  CAREFUL - HOT !
7. Put the jars in the refrigerator and shake every 10-15 minutes. Eventually the butter will stop separating as it hardens. Leave in fridge 1 hour more, then you can store it!

• Bottled butter can store on your shelf for a least 3 years.

• If you want delicious "browned butter," stir less during cooking and boil 6-7 minutes.

OR you can go to the Store at the top of the blog and buy the canned butter. Which I had done a couple years ago, because I had heard you shouldn't bottle butter. Life gets to complicated if we make it so.

~Karin