Bottled Butter

3 lbs of butter
7 mason 1/2 pint jars, lids and rings

1. Heat 1/2 pint jars in a 250 degree oven for 20 minutes without rings or seals.  I like to place the jars on a cookie sheet so they are easy to move.
2. While the jars are heating, melt butter slowly until it comes to a boil.  Using a large spatula, stir the bottom of the pot often to keep the butter from scroching. Boil for 5 minutes while stirring consantly.
3. Place lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle, pour the melted butter carefully into heated jars through a canning jar funnel.  Leave 3/4" 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 tighten securely.  Lids will seal as they cool.
6. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily because the butter will separate and become foamy on top and white on the bottom.  Shake every 5 minutes until the butter retains the same consistency throughout the jar.
7. While slightly warm, put butter in fridge to finish cooling.  Shake every 5 minutes until firm.
8. Butter will have a slight caramelized flavor, but should have a 3+ year shelf life.  It does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.