melt the butter in a microwave or on the stovetop. pour into hot sterilized jars. you may also put the butter in jars and melt them in the oven on low until the butter melts in the jars. place the sterilized lids and rings on the hot jars and they will seal themselves. to prevent settling shake the jars when they get to room temperature. then put the jars in the fridge for a half hour to set. when the butter has cooled the jars can be stored in a five-gallon bucket with cardboard between the jars and rows to prevent breakage when the bucket is moved. a bucket will hold 35 half-pint jars. one pound of butter fills three half-pint jars. official shelf life of bottled butter is 2-3 years.
hint: if butter goes rancid you can heat it until the why separates from the butter, then run a paper towl over the whey to remove it. let the butter cool and solidify again.
