Yep its true! Just watch for a good sale on butter and purchase a bunch, $1.50 or less for one pound is a good deal here. Then just gather up some pint jars and never been used lids. Put the lids in boiling water so they will seal after placed on the bottle. Here is my little operation set up on our oven.
Make sure you sterilize your jars in the dishwasher, or if you are so fortunate enough to do your dishes by hand, then sterilize them in the oven. I looked up sterilization methods on the internet. My instructions said to leave the jars in the oven at 225 for 20 minutes, and then until you are ready to grab them. Make sure the jar is hot because it will shatter if you pour boiling butter into the cold jar.
Bring your butter, I typically had two pounds of in at one time, to a boil then turn down and simmer for at least five minutes. Simmering it means you won't have to shake it as often as it is settling.
Here is the rest of my setup. Rings, hot pads, recipe book to give me the play by play, and a rag to keep the butter from spilling all over the table. When you fill your hot jars don't fill them all the way, you need space to shake.
See how the butter separates as it sits? You should hear a ping of the seal, informing you that the jars are sealed! After the jars are cool enough to touch, shake them four shakes. Then wait another 15 minutes and shake four times again.
This is the time you place it in the fridge. However, you have to watch it and shake it every five minutes so that they don't settle separated. You want your final product to look the jars on the right. After they have "settled" into their mixed form, leave them for an hour in the fridge.
Then you can make shapes that tell your husband or helper where the jars go. (In our case, down the stairs to the storage room) :)They have a shelf life of one year.
I am working on some pillowcases for our living room that I can't wait to post, so until next time!
domesticj
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