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Friday, July 8, 2011

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
Posted by Karin at 6:00 AM
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2 comments:

  1. idahobobJuly 8, 2011 at 5:25 AM

    This is the way that we put up butter.

    Haven't had any problems and it works well for us!

    It is far more economical than purchasing canned butter.

    Bob
    III

    ReplyDelete
  2. KarinJuly 8, 2011 at 7:28 PM

    Sooo much more economical! I wish I'd known about this a long time ago. Thanks for your comment.

    ReplyDelete

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