- purchase 1 lb. butter (land o' lakes or other high quality brand)
- Place in a pint jar (use a proper canning jar w/new lid and rings) in over for 20 minutes at 250*
- Melt all butter in pan and bring to a boil, then simmer 5 minutes on low.
- Carefully remove jar from over and fill to top with melted butter.
- Place the cap and the ring on the top of the jar and twist tightly.
- Allow to cool in refrigerator, shaking occasionally to avoid separation.
- When completely cooled, place in your pantry for up to 3 years
----------
go this next one off a message board on mormonchic.comCanning Cheese
Here are her instructions for canning cheese ... real cheese! Great for pizza and other recipes we can make with our food storage, but really are better with fresh cheese!
Canning Hard cheese (like cheddar and mozzarella - I tried both)
I took shredded cheese and packed it into wide mouth pint jars. (5 lb bag filled 6 pt jars) You can also use cubes of cheese, but the shredded was cheaper when I purchased it at Sam’s club. I put the jars into a pan of water. I bought the water to a boil. The cheese melted and I continued to fill the jars till ¾ inch from the top. I then put on hot new canning jar lids and rings and water bathed them in gentle boiling water for 35 min. I let it set for a week and had to try it. I opened the lid; it came right out onto the plate. It sliced great and tasted great. I can use this to shred onto a homemade pizza. This was easy to do and you don’t need a canner, just a deep enough pan for the water bath.
comment from original canner: (6 months later) "The cheese still looks great. I've used one of the jars of Mozzarella for pizza topping and it worked well. I found that the cheese at the bottom of the jar, closest to the heat source was a bit "over cooked." It was light tan and wasn't as smooth as the cheese closer to the top of the jar. But melted and tasted just fine. The cheddar seemed to do better, but I haven't opened one of the Cheddar jars yet."
