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.
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?
ReplyDelete