So, I have done a lot of reading about canning butter. The FDA warns against it, but frankly in the midst of GMOs and ammonia in our meat, I don't really trust the FDA all that much.
Most of the research I came across used an oven method, that I just did not feel comfortable with. One thing, that I ran across in my research is that you should boil the melted butter on the stovetop for 5 full minutes to kill off any microbes (um they shouldn't be in there anyway I am thinking, but I like to be cautious), so I did that!
I also sterilized my canning jars, lids, and bands in the hot water bath method. The oven method, just didn't seem like a good idea to me. After melting the butter and boiling it for 5 minutes, I ladled (again the ladle was sterilized in the water bath) into the jars leaving about an inch head space.
I secured the lids and bands, after cleaning the outside of the jar lips. Then I decided to again use the hot water bath method to can the butter!
From everything I have read, this butter will be shelf stable for 1-3 years. I know some have used it after even 5 years, but I am not that brave. I only made 6 pint jars, so I am positive this will be gone by the middle of Summer.
