Canning butter is easy - it’s call Ghee (Clarified Butter) and keeps forever without refrigeration. My first batch last year was kind’a gritty because I used salted butter. This year I’ve put up 10 pounds of unsalted and it worked out great. I always have a bowl of the skim in the fridge for cornbread and potatoes. I finally made it to the post office with my samples of my pear butter and some do-dads. They say yours should arrive tomorrow. Kathy’s should make it sometime Monday.
OH! So I should use unsalted? That I didn’t read or watch on Youtube & that’s why it’s so important to share with others right? ;-}
Am I reading wrong or do you use the solids in cooking & baking?
Oh my goodness...I’ll check the mail for sure!
I read how to make emergency candles in canning jars as well this week & plan on getting the goods for that.
I have not found a recipe for more hours in the day yet but the search continues. :)