I got a feller herrasin me about water bath cannin butter an cheese. Said it's not safe that you will get botulisum. I think he be blowin smoke myself, but what yall think? If it was meat er somthin like that, yeah, yer gonna pressure can it, but I don't think so on dairy?
Im going to try this with my churned butter and see if it works.
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...