Always pressure can butter instead of water-bathing it. Butter is dairy and non-acidic so the water bath method will not stop botulism. Canning butter is so easy and the best type of jars to use are half-pint, wide-mouth jars. The wide mouth makes it easier to get the butter out of the jars and opening a half pint at a time is convenient for most families.
- 5 pkg
- unsalted butter
- half pint jars, lids and rings
- jar lifter and lid magnet or tongs
- metal or plastic jar funnel
- small dish of vinegar
- several clean cloths
- pressure canner and some knowledge of its use
- pot for melting and boiling the butter
- a ladle
- pan for heating lids
WHAT YOU'LL NEED
Put water in the pan to heat lid and rings, go ahead and bring the heat up under that as well.
Put the butter in a heavy pot and melt it, bring it to a boil then reduce the heat to a simmer. Let the butter simmer for 10 minutes or so. You’re evaporating some of the moisture from the butter and getting it good and hot. Be sure to stir it and don’t allow any of the milk solids ( the little while particles) to burn and don’t let it boil over!
Put the lid on the canner and fasten it down. Allow steam to flow out of the vent for about 10 minutes. Place the weight (at 10 pounds) or gauge (11 pounds) on the vent and when it reaches the correct pressure (when the weight begins to rattle) start timing.