Recipe Archives->Preserving->Canned Butter 03

Ghee

Put on pound of butter in a saucepan and melt it over medium heat.

When it starts to boil, a foam will rise up.  Turn the heat to low
and let it simmer gently.  Do not remove the foam -- leave it in
the pan.

The melted butter should be a golden-yellow liquid--if the heat is
too high it will be brown.  Let it continue to simmer gently until
it stops bubbling and foaming.  It will then become still.  This
can take between 10 to 45 minutes, depending on your altitude and
how much butter you have in the pan.

Test the butter by dripping a drop or two of water in it.  It should
crackle and bubble up, then become still again.  It is now ready.

Quickly pour into canning jars and seal immediately.  Make sure
the lids are screwed on tight.  When the liquid cools, a vacuum
will be formed inside.

Let the jar sit undisturbed.  In a few hours the liquid will solidify
into a golden-yellow ghee.

Label and date the jar.  Don't open it until you are ready to use
it.

You can spread it on toast, crackers, pancakes, etc.  You can also
use it to cook with, in place of cooking oil.

Printable version: canned-butter03.txt.