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Here's an alternative to plain butter; haven't tried it myself except by accident when I nuked a stick of butter too long 
: - ghee, which is clarified butter. It can be canned, and apparently has a longer shelf life than regular butter, meaning if you opened a jar a lack of refrigeration might not be as bad a problem as with regular butter. Seems better to do it in the smallest jars you can get, like jelly jars, so you don't have as much of a spoilage issue to begin with.
: - ghee, which is clarified butter. It can be canned, and apparently has a longer shelf life than regular butter, meaning if you opened a jar a lack of refrigeration might not be as bad a problem as with regular butter. Seems better to do it in the smallest jars you can get, like jelly jars, so you don't have as much of a spoilage issue to begin with.
