Enchanted Stone Apothecary & Gardens

Pressure Canned Clarified Butter

You will prepare all of your supplies as you normally would for canning.  You will want to have your pressure canner filled with the proper amount of water, or low/medium heat, clean jars in the oven at 250 degrees, canning lids and bands in a pan of hot water ready to use, and towels on your countertop ready to house hot jars.  

You will need.....
Unsalted butter- You will use one pint jar for every three and a half sticks of butter
All of your normal canning supplies- canner, jars, lids, bands, tools, etc
Cheesecloth, sieve, and funnel for straining butter

1.  Get all of your supplies set up as you normally would for canning.

2.  Open your sticks of butter and place them in a large pot.  Cook on low/medium heat.  No boiling please.  While its cooking, use a large spoon to remove the white foam that will form on the top.  Once it has cooked for a while and you have removed the majority of the foam, place your funnel, sieve on top, cheesecloth on top of that and strain butter into hot canning jars leaving about 1" headspace. WIPE the rims with a clean rag or papertowel, dampened with vinegar.  Wipe again.  Were dealing with fat, so its impreative that the rims are clean.

3.  After all jars are filled you will add the jars to your canner.  You should have the recommended amount of water already going in your canner, hot, but not boiling.  Process for the recommended amount of time in your altitude.  For me, her in VA its processed at 10 lbs for 75 minutes for pints, and 10 lbs/90 minutes for quarts.  

4.  After processing, let jars sit in canner until pressure reaches 0.  After this occurs, carefully remove weight (it will be hot) and let them rest 10 minutes more in the canner.  After this time has passed, carefully remove jars and allow to cool.  No shaking is necessary because the solids were strained with the cheesecloth.  

5.  Canning butter is a  great way to make your butter shelf stable and to use some of the tiny, pretty jars that are traditionally only used for jellies and jams.  Get creative and have fun in the kitchen!!