Dear Heather, lost your email address (sorry) Here is the recipe for you and any other who would like: Heat glass canning jar (pint or 1/2 pint size) in a 250 degree oven for 20 minutes (without lids or rings). While jars are heating, melt butter in a deep sauce pan (do not fill over halfway) slowly until it reaches a boil. Reduce heat to simmer and cover. Simmer for 5 minutes. (Watch carefully, if the pot boils over, you'll have a fire!) Pour melted butter into hot jars through a canning funnel. Do not fill the jars more than 3/4 full to allow for slight expansion as the butter cools and returns to solid. Wipe the jar rims with a clean damp cloth and seal with lids and rings. They should seal as they cool. After the jars have cooled, put in the refrigerator until the butter hardens. Once hardened, remove from refrigerator, remove the ring and test the lid for a right seal. Stores on your pantry shelf. Sorry it took awhile before getting back with you, also thanks for responding about freezing the butter. I have over a hundred pounds of butter in my freezer...Love in Christ, Judy

-- Judy Livengood (inhishand65@yahoo.com), March 22, 2001

Answers

Interesting post Judy. How long will canned butter keep if just kept in a cool dark place (like a root cellar)? I'd like to try canning some but my freezer space is limited - besides I dread the thought of a prolonged power outage and the subsequent loss of all that frozen food.

Eric

-- Eric J Methven (e_methven@btinternet.com), March 23, 2001.

Heather, I have used this type of recipe for canning the butter. It will keep for three years in the basement pantry. I have also used some of the ones I have canned, they taste fine.The one thing I do is, while they are cooling in the refrigerator I swirl them around every so often to keep it from seperating. You could just let it cool, but it looks nicer mixed. I have both kinds in my pantry.Have fun, it is hard to pass up good bargains at the grocery. Debbi

-- debbi (snflr216@aol.com), March 23, 2001.

When you heat up butter, there usually is a lot of white foam and stuff on the top. Do you just scrape it off or do you just let it stir back in the rest of the butter. Thanks jan

-- janet marsh (jmarsh4185@aol.com), March 25, 2001.