This is the recipe I used and pressure 'canned' 5 pints in the fall of 1999. Opened one last week, still as good as ever. As always, use this information at your own risk. I offer no warrenty or guarantee.
Melt butter in heavy saucepan over moderate heat. (I use 1-1/4 lbs. per pint) Increase the heat after it's melted and brings the butter to a boil. When the surface is completely covered with foam, stir the butter gently and reduce the heat to the lowest possible setting.
Simmer UNCOVERED and UNDISTURBED for approximately 1 hour or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Take off flame and let sit 5 minutes. There will be a crust on top and this can be gently skimmed off with a slotted
spoon.
Strain the butter thru a sieve lined with 4 layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour into hot sterilized
oven-dried jars. (250 degrees for 20 minutes.) Wipe rims of jars and put on hot sterilized lids and rings. This should seal by itself. If not, I have put jars in boiling water bath for 20 mintues. I have also put it in pressure canner at 8 lb pressure for 5 min. The ghee will be a pretty yellow color. However, when it cools, it will be a light yellow opaque color and will not harden completely.
I turn jars a few times before storing. This will not burn if used for frying etc. as all of the solids have been strained out and the water boiled away. Believe me; it tastes great spread on toast, potatoes, etc.
