1. You must use salted butter. 11 lbs will fill 12 pint jars.
2. Preheat oven to 275 degrees. Place cleaned pint size jars in oven for 20 minutes, without rings or seals. One pound of butter more than fills one pint jar.
3. While jars are in oven, melt butter in a pot slowly until it comes to a slow boil. Stir well, being sure to get bottom of the pot often to keep the butter from scorching. Reduce heat, and simmer for at least 5 minutes. Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. With sterilized spoon, take white foam off top of clarified butter. Pour melted clarified butter carefully into sterilized jars through a canning jar funnel. Leave ½ to ¾ ” of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars. Then get a hot lid from the simmering water, add the lid and ring, and secure each gently.
6. Fill canning pot 1/3 full for pint size jars. Turn burner on. Put butter jars into canning pot and secure it shut. Turn the heat to high. After the air vent button pops up and steam starts rolling out loudly, I start timing. Since the jars were sterilized and the butter boiled I only canned for 20 min. If I had not boiled the butter in advance it would take 60 minutes in the canner.
7. Turn heat off under canning pot. Let cool. It may take a while. Do not ever try to open a canning pot lid until the air vent button has gone down. After the button goes down, it should be safe to slowly open the lid. SLOWLY. As soon as it opens, you will start to hear pings. This means they are sealing.
8. Once in a while you’ll have a jar not seal. You check the seal by pressing the center, it should not give at all. If one gives, use that one for this week’s butter.
9. While cooling, shake once an hour until it looks uniform. You can put it in the refrigerator to make this process go faster.
10. I store my butter in a cool place in our cellar.
Let me make it perfectly clear that canning butter has not been proven to be safe by the USDA. You should research canning butter before beginning this adventure.
After item has been in storage for a while check these things:
1. Is it still sealed?
2. Does it have mold on it inside or out?
3. Does it look odd in any way?
4. Does it have an off odor
5. If it is not sealed or any of the above occur, throw it away
If all looks perfect, but you still want assurance, boil your canned butter for 30 min’s.
People have been canning for many years. It wasn’t until this past century that people started to lose their heritage of preserving food.
People have been canning successfully since the 1800′s.
For safety’s sake, please read what the USDA has to say on the subject of canning butter at home. Much of this is because they haven’t run tests on these processes themselves and therefore cannot vouch for their safety. Please read HERE and decide for yourself before proceeding to can butter at home.
Sharon’s Canned Butter
Use sterilzed jars, make sure they aren’t chipped on the rim
Well…I have to say…you almost make it look fun!
Not being a “kitchen girl” at all, I can’t imagine myself ever doing this, but that doesn’t diminish the delight I had in watching you do it…making it look effortless 
My mind has gone to Psalm 119:37, “Turn my eyes away from worthless things; preserve my life according to your word.” I know God allows me time in the “pressure cooker” sometimes too, to preserve and “sterilize”, removing “bacteria”, knowing just how long I need for His refining. Just as you desire “pure” butter, I pray my life will be purified through the process. I know one thing…I’m “sealed” forever and will not be thrown away.
Hugs and love,
Joy
Thank you Joy! Wow I love your biblical insight and depth! That was good!
I’m more than a little puzzled. What would be the advantage of canning butter?
You’re using commercial butter, not butter you churned and therefore have an excess. I’ve always been able to get it when I need it at the store with terrific sales around the holidays. Butter, unlike fruits and vegetables, does not have a peak season.
I can fruits each summer, but on canning butter I am entirely flummoxed. Also, dry heating of jars has never been recommended. Is there a reason you wouldn’t use boiling water to sterilize the jars?
Hi Corinne,
At Thanksgiving and Christmas I can use up to 10 pds a week, depending on what I am baking and cooking. I always appreciate the extra butter on hand. The National Center for Home Perserving says, “Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes, once filled, need to be sterilized first by boiling them in hot water for 10 minutes before they’re filled.” Since I used a canner and processed them for 20 min’s I didnt need to boil the jars based on this info, but I feel better about heating the jars to 275 degrees and it helps keep them hot so the boiling butter doesn’t shock the jar. The oven is easy.
I don’t know many people who can butter. I am just in love with butter and can’t live without it. I try and only go to the grocery store once a week, at holidays my refrigerator is packed–So this is why I can it.
Thanks for asking Corinne.
Sharon
Oh, I love this idea. I don’t know why I’ve never thought of it. I make butter while my cow is milking, but it takes up a lot of freezer space. I am going to try it this year. Thanks!
Yay! I’m glad you got inspired! I wish we lived close and I could buy butter from you. We milk goats and it’s stinking hard to get goat butter. Thanks for stopping by to see me, come again! Blessings, Sharon