Butter bottled
(Google “bottled butter”)
Real butter is best but margarine works too.
Heat pint jars in the oven @ 250 for 20 minutes.
Heat lids in boiling water for 3 minutes.
Slowly stir and melt the butter in a pan.
After it has boiled 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 refrigerator for one more hour.
Bottled butter can store on your shelf for at least 3 years!!!
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 refrigerator for one more hour.
Bottled butter can store on your shelf for at least 3 years!!!
Photos and instructions can also be found HERE.
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