Pressure Canned Butter

Step 1

Wash jars & lids.

Step 2

Simmer lids in a sauce pan to keep them hot.

Step 3

Place your jars in the oven at 175 degrees to keep them hot.

Step 4

Wash all your tools, and prepare a bowl with vinegar, and a clean, dry cloth.

Step 5

Prepare your pressure canner (follow your user's manual).

Step 6

Remove your butter wrappers and begin adding your blocks of butter to your stock pot. Keep the temperature low and stir frequently to prevent it from burning.

Step 7

Once butter is fully melted and hot, prepare to ladle it into jars.

Step 8

Pull 2 jars out of the oven at a time, and fill to 1" headspace. Stir with the ladle each time you scoop some out so everything stays well mixed.

Step 9

Continue pulling jars out of the oven and filling them until you have filled all your jars, or run out of butter, whichever comes first.

Step 10

Scoop the foam off the top if you wish. Top off the jars with additional butter to bring them back to 1" headspace.

Step 11

Wipe all your rims with vinegar and make sure they are good and clean before applying lids.

Step 12

Place your hot lids on the jars, letting any water drop off before placing them on the jar.

Step 13

Apply your rings, fingertip tight.

Step 14

Place jars into the pressure canner, using your jar lifter (hot butter is HOT!)

Step 15

If your canner allows you to stack, place a rack on top of the bottom layer of jars, and place your 2nd layer on top.

Step 16

Attach your lid, turn up the heat, and let it vent a steady stream of steam for a full 10 minutes (check your user manual for instructions on your particular canner)

Step 17

Pressure can pints for 75 minutes.

Step 18

Remove from canner using jar lifter, and set on a towel to cool, until all the lids have sealed, and the jars are cool enough to handle.

Step 19

About every 15 minutes, shake your jars, until they have solidified enough that you can no longer shake them. (This should take about 2 hours, give or take).

Step 20

Let the jars sit over night to set completely.

Step 21

The next day, remove your rings, wash your jars, label & store.