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Only use high quality brand butter. Heat mason jelly jars (I used pint jars) in an oven @250* for 20 minu tes
(not the rings or seals). While jars are heating, melt the butter slowly till it comes to a boil. Reduce heat to simmer and
cover. Simmer for 5 minutes. Pour melted butter in hot jars, be careful not to get any butter on rim of jar. If you do, wipe
it off carefully with a clean damp cloth. Add seal and ring. They will seal as they cool. Shake them gently a few times during
the cooling process to keep the butter from looking separated, but this is not necessary. Put in refridgerator to harden agail.
Once hardened, remove and store on shelf. They will keep for three years.
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