Carry received this recipe from Mandy Taggart (Stake Prominent Living Specialist) on how to Bottle Butter. She is awesome and has lots of great ideas that she is willing to share with us. I also contacted an expert on canning from Idaho Falls and she has Bottled Butter for decades with no problems. This recipe is so easy that I can even do it.
Bottled Butter
Real butter is best but margarine works too.
- Heat pint jars in the oven at 250ยบ for 20 minutes.
- Heat lids in boiling water for 3 minutes. Slowly stir and melt the butter in a pan until it comes to a boil.
- Reduce heat, cover and simmer for 5 minutes.
- Stir and then scoop the butter into the hot jars. Use a funnel to keep butter off the rims.
- Place the hot lid and ring on the jar and wait for the “plink”. Shake jars several times over the next 15-20 minutes. The separation will stop.
- While still slightly warm, put the jars in the refrigerator. Check every 10-15 minutes, shaking jars each time. Eventually the butter will harden. Leave in the refrigerator for one more hour.
