I doUnlike some folks, I don’t eat a stick at every setting.
I've done this too. Keeps for darn near ever.I have canned Ghee (melt butter in crockpot, pour off oil, place in heated jars and shake occasionally until it solidifies.)
This is shelf stable.
I haven't canned butter cause that is more work, but it is supposed to be shelf stable from what I have read.
The brown stuff is just excess milk solids that were in the butter, it's not a problem. I never pressure canned mine, justed heated it up, poured into hot jars and as long as you kept it in a stable environment, it's good.She is a hoot! I watched her video on how to can butter and the first batch worked out great. However, I used smaller 1/2 pint jars the second time. I noticed brown areas on the bottoms of a couple of jars. I wonder if I burned the butter while canning them. Otherwise, they look really good. I have 8 lbs. of butter in the refrigerator waiting for me to can this week. I thought I read on this forum that there may be butter shortages. Can't think of what life would be like without butter. I just wish there was a sure-fire way to can bacon and have it be safe!! If you regular can butter, it is good for 1 1/2 years; if you pressure can it.......it should last 5 years!
Moldy I skimmed off some of the milk solids as they came to the surface & I pressure canned the pints for 75 minutes like I would for meat.@Zahra , just making sure I understand because I'm going to have to can some soon....you pressure canned pints for 45 minutes. Just melted butter, without skimming off the milk solids?