Directions: |
Directions:Wash and sterilize jars, lids and rings. Place jars in oven on "warm". Put lids in small pot on stove on low heat. Add 2-3 inches of water to Pressure Cooker on medium heat.
Melt butter in microwavable bowl OR double boiler. Skim off any foam.
Pour hot butter into hot 1/2 pint jars. Wipe off rims of jars with paper towel dampened with vinegar. This gets any oil off the rims to assure a tight seal.
Place hot lid on top of jar and screw ring on "finger tight". Place in Pressure Canner. You MUST have a minimum of 4 jars to use the PC (Pressure canner). Once canner is filled, place lid on PC and close.
Allow the PC to "Vent" 10 minutes. Venting is when steam comes out the pipe on the lid. Place weight (jiggler) on. Once the PC reaches pressure (10# for altitude under 1000 feet --15# above altitude above 1000 feet) let it cook for 10 minutes.
Remove PC from heat and let it cool on it's own. Once the gauge reaches ZERO, take the weight off and allow any steam to escape. Around 5 minutes. Then remove lid. Remove jars and place on a towel. You will need to shake the jars every 1/2 hour AFTER they have rested for at least 1 hour. If you don't shake them, the milk solids and oil will stay separated. You have ghee on top and milk solids on the bottom of the jar if you don't shake once in a while.
Let cool overnight if possible. Once completely cooled, wash jars, check seals, and store in a cool dark area. They will store up to 2 years. |
This recipe for Butter -- Rebel Canning is from