Canned Butter

Canned Butter

1. To fill a pint jar, you need just over 3/4 pound of butter. (actually, it works out to .88 lbs. --- 11 pounds will fill 12.5 pint jars.)



2. Using a large stainless steel or good enamel pot, gradually melt the butter over low heat, stirring occasionally. You can use a big stainless steel pot  used to make jelly. Stir frequently. As butter melts, add more butter until it's all melted. Keep stirring frequently. Let it come to a simmer before pouring into the prepared jars.


3. While the butter is melting, put clean pint canning jars in a 250 degree oven for a good 20 minutes. I don't think this step is essential.
4. Sterilize canning lids according to directions. I simmer them in a little pan of water, and keep them hot until I need them.


5. When all the butter you are using for this batch has melted, and your jars have been in a 250 degree oven for at least 20 minutes, ladle the melted butter into the jars using a canning funnel if you have one. Leave 1/2 to 3/4 inch headspace. Stir the butter a little to keep it mixed and to keep it from cooling and sticking to the sides of the pot.


6. When all the jars are filled, wipe the rims well and place hot lids and bands. Screw down hand tight.


7. Process 40 minutes in a boiling water bath. When done, remove with a jar lifter.

8***. Instead of leaving the jars alone after removing from the boiling water bath, wait until they cool enough to handle. Then shake each jar a little every few minutes as they cool. This really works great to keep the butter from separating. Once the butter begins to stay consitent, you can put it in the refrigerator, still checking every 5 minutes and shaking. Do this until they solidify and won't shake anymore. Once the jars are cool and the butter is solidified, you can store on the shelf. 
Here is another method for canning butter:
1. Melt the butter as above; heat the jars and sterilize the lids as described above.
2. Instead of pouring the melted butter into jars at this point, continue heating and stirring until it almost boils. Stir frequently as it simmers for at least 5 minutes. Don't let it scorch. The butter separates as it heats, but then blends again as it is simmered and stirred.
3. Prepare your jars and fill as described above. Clean the jar rims, and place the hot lids and bands on the jars, and hand tighten.


4. After a few minutes, some of the jars will begin to seal. It is best to leave them alone a few minutes.  If you try to shake them as they seal, the lids might pop back up. However, they will seal again, so  just wait until the jars are cool enough to easily handle and have been sealed at least a few minutes before shaking. Continue shaking every few minutes, as above. When the butter remains more consistent in the jars, you can refrigerate and check every few minutes. Continue shaking every 5 minutes until the butter solidifies

So, it seems that you can either melt the butter, then do a boiling water bath for 40 minutes, or cook longer so that the butter simmers and don't do a boiling water bath. Either way, the jars will seal without much difference in the taste or texture.