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We bought butter that was on sale.
You know it, a great price always has its cost and that is usually a short shelf life.
I’ll show you a great trick for how you can keep butter fresh for up to 3 years, without freezing.
My mother-in-law taught me this tip; she processed butter this way whenever she bought larger quantities directly from the farm.
This method has worked for me so far, so if you want to try a small “butter experiment”, it might come in handy someday.
To start, try for example one small baby-food jar and see.
What we’ll need:
– butter
– Clean preserving jars (ideally sterilized)
Procedure:
1 Cut the butter into cubes and place into jars. The butter may slightly protrude over the rim of the jars.
2 Place the jars with butter on a baking tray and put into a preheated oven at 110 degrees – leave the jars inside for 15-20 minutes.
3 As you can see, the butter has melted in the oven, so we can top up the jars again.
4 In the hot butter, the solid butter should melt quickly and easily.
The butter in the jars should reach about one centimeter below the rim of the jar (I use baby-food jars – I prefer to make several smaller jars.
5 Now close the jars with a lid. Make sure the rim of the jar is clean – it must not be contaminated with butter. Put back into the oven and at 110 degrees leave in the oven for 45 minutes – the butter will separate into two parts: a solid and a liquid part.
6 Let cool and check all the containers well once more.
Write the canning date on the top of the jars. The butter will last 3 years!
Store in the same place as homemade jams and spreads.
Before use, shake well so both layers mix.
