Here are the canning butter instructions. You’ll see that they are VERY easy.

Most important to start with clean hot jars. 30 min in the oven at 250 will sanitize them nicely.
You can use any butter available, but I don’t recommend bottling margarine. The less quality of butter that you buy will take a little bit more “shaking’ but I’ll get to that later. The results are the same regardless of how much you spend on the butter.
(One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.)
Heat up your clean, pint jars in a 250 degree oven for 20 minutes, without rings or seals.
While the jars are heating in your oven, melt your unwrapped butter slowly in a pot on your stove until it comes to a slow boil. DO NOT DO THIS IN THE MICROWAVE. Be sure that the pot you are using is EXTRA clean and sanitized. (I always like to make sure the pot I use has gone through the sanitize cycle of my dishwasher or the sanitation recommendation above.) Boil the butter for 5 minutes like this. Using a clean utensil, stir the bottom of the pot often to keep the butter from scorching. When you rest the utensil, be certain that it is NOT placed on any area that may have germs. Being sure to do a slow boil will make the necessary shaking time shorter.
Place the rings and lids in a pot boiling water for about 10 minutes, or until needed. Use tongs to pull them out of the water to avoid burning your hands.
Once the butter is finished boiling, remove it from the heat. Using a ladle or small measuring cup, scoop the butter from the pan and pour it into the jars. I like using a funnel to ensure I don’t leave a mess. Fill the jars leaving a ¾ inch of head space in the jar. This allows room for the shaking process.
Wipe off the top of the jars with a clean, sanitized towel or wash cloth. Place a hot lid and ring on the jar. Secure lids. The lids will seal as they cool. Once a few lids “ping,” shake jars while the jars are still warm, but cool enough to handle safely. You are doing this because the butter will separate and become foamy on top and white on the bottom. You want to blend it as much as possible while it cools. Repeat this every 5 minutes for about 15 minutes. You will begin to see a the same consistency in the entire jar.
Now place your jars into the refrigerator. While they are cooling and hardening, shake again every 5 to 10 minutes for a half hour. (I have a tendency to forget them in the fridge. So I place them in cold water in the sink and stand there shaking them one after another until they do not move in the jar. This takes about 15 min. Then put them in fridge for the one hour.)The butter will begin to look like firm butter. Be sure that you don’t skip this step as the final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar. Leave the jars in the fridge for a total of one hour.
Canned butter will store for 3 to 5 years or longer on a cool, dark shelf. I’ve had butter as “old as 7 years” with no problems or compromise in taste. Know that your bottled butter will not re-melt after you’ve bottled it so you won’t need to refrigerate it after opening (yet another plus, in my book), though you should still plan on using it up within a reasonable amount of time.

I am rather cautious in the handling of low acid foods (butter is low acid) and I added a 10 min. water bath just to make me feel better. And the end product was the same - nice creamy evenly mixed and firmed nicely. Oh yeah! I used 1/2 pint jars with the thought that if the electric was gone (and refridgeration with it) I wouldn't have to worry about storage after opening.

Thank you posting the recipe.

Sounds just like ghee - Indian clarified butter.
http://www.food-india.com/ingredients/i ... 5/i007.htm
While I've never had it I have seen it in specialty stores up here in Canada. I should see how it compares with butter in price.

I have not seen that up here..

of course I live in goomerville.....and we don't have a specialty shop for anything like that...