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Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.


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"A French-style butter dish, also known as a water crock, is a great way to keep smooth, spreadable butter at the ready," Bernardi says. "Butter is packed into the cup, then flipped into the crock where a small amount of water is held in the bottom to create an airtight seal, preserving butter for even longer than a traditional dish.


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The water creates an airtight seal that keeps oxygen away from the butter (oxygen is what turns butter rancid). In the bell shaped lid your butter will stay soft and fresh! When you want to serve the butter, the top part rests securely on the table. To use a French Butter Dish, "pack" 1/4 to 1/2 pound of butter into its bell or cone-shaped lid.


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It's a two-part design with a base that holds an inch or two of water and a bell-shaped or circular cup that holds the butter. When the cup is placed over the water-filled base it creates a seal. The lid of a butter crock is always tight fitting and this, together with the water, is what keeps the butter fresh.


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Our butter remained at a consistent 73 degrees during testing, and while it tasted very salty (a common finding among other butter crocks we tested), it still remained smooth, spreadable and sweet.


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Here's the breakdown: Grade AA butter is the highest grade and "possesses a fine and highly pleasing butter flavor.". It's smooth, creamy, easy to spread and made of high-quality cream. Grade A butter features "a pleasing and desirable butter flavor.". That means it may have a stronger flavor and is slightly coarser than Grade AA.


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Sawyer Ceramics French Ceramic Butter Keeper. These unique, wheel-thrown stoneware crocks are handmade by Sawyer Ceramics in California. They feature an unglazed exterior for a rustic look and a lead-free, pale-blue glaze on the inside. The large capacity holds 1 stick (½ cup) of butter, and they are dishwasher safe.


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Pack onto the microwave carousel Microwave about 4 minutes on high, until hot. Use a dry linen towel or tongs to handle the hot jars. Tip out any excess water. Rinse the lids in warm, not hot, water. Do not microwave only two or three jars this long. They can get hot enough to start a fire.


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Alyh M/Shutterstock. The butter bell (a.k.a. butter jar or butter crock) is a simple porcelain container that consists of two pieces. The top of the jar which has an inner chamber attached to it where you can keep your softened butter, and the bottom container where a small amount of water is kept. When the top piece sits in the bottom.


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This water seal is the secret to why the butter stays fresh: no oxygen = no spoilage. The water also helps keep the butter a consistent temperature, meaning it stays spreadable but not melty.


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4. Butter Bell or Butter Crock: If you prefer a traditional approach, consider using a butter bell or butter crock. These containers have a water seal that helps maintain the freshness and spreadable consistency of butter. The butter is placed in a small compartment, while the larger part of the container is filled with water.