Start with clean, sterilized canning jars and lids. It’s essential to ensure that they are completely dry to prevent any moisture from affecting the butter.
Cut the butter into chunks or slices to make it easier to pack into the jars.
Fill the jars with the butter, leaving about a 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any butter residue. This will ensure a proper seal.
Place the lids on the jars and tighten them securely.
Prepare a water bath canner by filling it with enough water to cover the jars by at least 1 inch. Bring the water to a simmer.
Carefully lower the filled jars into the water bath canner, ensuring that they are covered with water.
Process the jars in the water bath canner for 10 minutes.
After processing, carefully remove the jars from the canner and place them on a clean towel or cooling rack to cool completely.
Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop, the jar is sealed properly. If any jars didn’t seal correctly, you can store them in the refrigerator and use the butter within a few weeks.
Store the sealed jars of canned butter in a cool, dark place, such as a pantry or cupboard. Properly canned butter can last for up to 2-3 years if stored correctly.
When ready to use, open a jar of canned butter and scoop out as needed for cooking or spreading on bread.
Note: It’s crucial to follow safe canning practices to ensure the butter is properly processed and sealed to prevent the growth of harmful bacteria. Additionally, always use unsalted butter for canning to avoid any issues with excessive salt content.
