I’ve noticed that when I melt butter for cooking or baking, that when it resolidifies, it gets grainy.
Dos the pressure canned butter get like that?
I hope you’re doing well, metmom!
The way I was told to can butter, and tried it myself, wasn’t presure canning, which I have never done. I’m trying to remember if it was grainy, it was at least 10 years ago. I sort of think it does not get grainy but that’s my very foggy memory. The ghee never gets grainy.