Got butter?

[Jolly]

Too much, perhaps? It freezes well. Or...

1. Any butter can be used but the higher quality butters will be easier to work with. There isn't as much separation.

2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.

3. First clean your jars thoroughly and put them in an oven at 250 degrees F. for about 30 minutes. Put your rings and lids in a small pot and simmer for ten minutes.

4. Next melt the butter slowly until it comes to a boil. Reduce the heat and simmer for five minutes.

5. Then pour the melted butter into the hot jars. I use a large pyrex measuring cup. Make sure you keep the butter stirred so that it doesn't separate.

6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.

7. As the jars start to cool you will need to shake them several times. It isn't a necessary step but the butter will look much better if you do.

8. When the jars are cool and SEALED put them in your storage. They should keep for three or four years if kept cool and dark.

[Mik]

I freeze butter all the time. Whenever it is on deep sale I stock up and stick it in the freezer. No change in taste or texture at all.

[Klaus]

You may want to check out Marlon Brando's "Last Tango in Paris" if you need fresh ideas what to do with spare butter.

[Jolly]

I do the same.

Mom had a craft business. She once traded crafts to a woman for fifty pounds of butter.

That's more than Marlon Brando used in a lifetime...

[Mik]

That's a lot. I don't think I've ever bought more than ten at a time.