Friend, Maxine came by today to borrow one of my shawls for her sister-in-law's funeral. (It's a lovely grey shawl with beading & fringe; will look great with her black dress...accessorizing is so important!) She also brought me a 'recipe' for CANNING BUTTER. This issue came up recently while discussing food storage during these tough economical times. I had not heard of canning butter, but am open to the idea that I wouldn't have to eat my whole wheat pancakes/rolls/waffles, etc. without the most necessary, butter! So I submit for your perusal & consideration the following: *HOW TO CAN BUTTER*
1. Any butter can be used but the higher quality butters will be easier to work with. There isn't as much separation.
2. One pound of butter is a little more than a pint, so it is easy to figure out how many one pint jars you will need. (a pint's a pound, the world around!)
3. First, clean your jars thoroughly & put them in an oven at 250' for about 30 minutes. Put your rings and lids in a small pot of water & simmer for 10 minutes.
4. Next, melt the butter slowly until it comes to a boil. Reduce the heat & simmer for five min.
5. Then pour the melted butter into the hot jars, making sure you keep the butter stirred so that it doesn't separate; leaving about 1/2 inch space at the top of the jars.
6. Clean the tops of the jars with a cloth & put on the lids & rings. Tighten securely.
7. As the jars start to cool you will need to shake them several times. It isn't a necessary step but the butter will look much better if you do.
8. When the jars are cool and SEALED, put them in your storage. They should keep for 3 or 4 years if kept cool & dark.
So, have you ever heard of or actually done this? If so, tell us about it please. Don't want to waste my favorite fat, but am willing to stash the greasy delight in jars if it really works.
