Monday, April 25, 2011

I learned to can Butter!

Get the pint jars.
Heating the jars to kill the bugs.
Unwrapping the butter and getting it ready to melt.
Melting the butter and bringing it to a slow boil.
My friend Paul Stetler sturing the melted butter so it wouldn't burn.
16 pounds of butter went into 16 pint jars... not bad in just 4.5 hours.

1 comment:

  1. Rich, I like your blog! I can butter and cheese too. Did you have to shake your butter as it was cooling? Sometimes I have that separation of the milk part that is white from the yellow. Then I wasn't sure it was safe. And where do you store it? I don't refrigerate mine after it has set and wonder how you do that?