Canning butter is a very easy process. I prefer to buy when butter is on sale and to buy brands that are of higher quality. Ideally, an all natural butter is best but any brands can be used to can as the results are always the same. One pint jar holds a little more than a pound of butter. So, lets say you have 10 lbs of butter then you will need 11 pint jars to hold it.
First, heat your washed pint jars in a 250 degree oven for at least 20 minutes without the rings or seals. Any deep pan such as a roasting pan works well for holding the pint jars while in the oven. Place your lids and rings in a pot of water and bring to a boil. Reduce the heat and leave the lids and rings simmering until needed.
As the pint jars are heating you can slowly begin to melt your butter until it comes to a simmering boil. Remember to stir the butter often, especially on the bottom, so that the butter does not scorch. Reduce the heat and simmer for at least five minutes. Butter doubles in size when heated so make sure your pot is big enough to handle the increasing size as it comes to a boil.
After boiling the butter for at least 5 minutes and stirring from bottom to top, use a ladle to scoop and pour the hot butter into your hot pint jars. Using a canning funnel makes this much easier with much less mess. Make sure to leave at least ¾ to 1 inch of head space so you have room when shaking the jars.
Clean the top of the pint jars and then get a seal and lid from the boiling water. Place on the jars and secure tightly. The lids will seal as the jar cools down. Turning the jars upside down helps the sealing process. The jars lids will begin to ping as they seal and cool down. Once they are cool enough to handle but still warm and the lids have sealed, gently shake the jars as the butter will separate into a foamy top and white bottom. After a few minutes repeat the shaking process until the butter is the same consistency throughout the jar. This may take several times of shaking to mix the butter properly.
The last step is crucial to the butter hardening properly. After shaking and the consistency is the same, place the still warm jars into the refrigerator to cool. Be sure and check every 5 minutes and shake repeatedly as needed until the jars cool and the butter hardens. Leave in the refrigerator for about an hour after the butter hardens.
Store your jars in a cool dark place or cabinet and it will be good to use for at least 3 years. The butter doesn’t need to be refrigerated as it will not melt but it does need to be used within a reasonable time after opening the jars. You can store the opened jars in the refrigerator if not used fairly quickly.
This is a great way to preserve butter for long term storage and add to your list of canned items for later use. I hope you have enjoyed this lesson in canning butter and it really is a very easy process.