Butter Baby!

I canned butter. Sounds crazy but I was told it could sit on my shelf for twenty years and still be good. So I canned it. It was quite easy. Here is how it is done.

First you buy your butter. I bought 11 pounds of Land O Lakes because it was on sale, and I thought it would fill 12 pints because "A pints a pound the world around" ya know. Well it filled 15 pints. So much for that theory.
Wash your jars and put the lids in a pan of water to heat to a boil on the stove (this softens the rubber rings so that the jars will seal). Put your jars in the oven and set it to 250 degrees to keep them hot until you are ready to use them. ( I put them in upside down, don't know why, they were to hot to turn over, you would think I would have thought of that. Huh.) "Russ dear, could you come and turn these jars over for me?"Melt your butter in a stainless steel pan and then simmer it for five minutes. It kind of foams up but you will know when it is simmering. Be sure to stir it so it does not burn.

Really stir it while you ladel it into your jars, wipe the rims clean, put the hot lid on, screw on the ring, and then just sit back and wait while they all start popping!



Each one will seal "POP", then you start shaking them, every 5 to 10 minutes for the first hour or so to keep them from cooling while separated.

There you have it. My sister Carla told me about this once, I'll have to find out if she ever did it. It kind of scares me to put it on the shelf but I imagine it would be easy to tell if it went bad. Right now it looks great!
I'm thinking in 20 years when I have no teeth and can only eat my bread soaked in milk, I may want butter on it. Now, I will have it! Russ thinks this is so cool he just called me from walmart to see if I wanted more butter! Back to work.