bottled butter (for food storage)

Boil lids and ring in water and keep hot. Wash and dry 1/2 pint jars.
Melt 1 lb. of high quality butter (cream O Weber, Meadow Gold is what was suggested, but I don't see much difference in butter quality). Melt in pan, let it start to boil, and simmer 5 minutes. Fill 1/2 pt. jar to 1/2 inch from the top, make sure jar edge is clean, and put lid and ring on, tighten firmly. Let cool til jar feels just warm, then shake. Put in fridge till cold, but shake every 5 minutes or so, while it cools, til the separated butter mixes. It will automaticlly seal with no processing. It will last on your shelf for up to 5 years. We had this demo at our RS super Saturday, and we got to tried a bottle on our hot bread. It was the consistency of butter that has been left out to soften, and had no wierd taste or texture. I lb of butter makes about 5 1/2 pint jars.