Put all butter sticks into a large pot and turn burner to medium low. (I use a 5 1/2 qt. Le Creuset Dutch oven.)
Once the butter has melted and started to simmer, turn the heat down to keep it at a low simmer. DO NOT BOIL!
Use a fine mesh skimmer to remove the whey foam that will begin to form on top of the butter. You'll need to keep skimming periodically until most of the foam is gone and the butter has turned clear. Depending on how much you're cooking, it will take around 40 minutes.
Once the butter is clear and starts smelling like caramel (that's what they tell me!) you'll know it's done. You now have clarified butter, also known as ghee!
Pour the ghee into a large pyrex measuring cup. (If you only have a small pyrex measuring cup you can do it in batches.)
Use an extra fine mesh skimmer and hold it over your glass ball jar. Pour the ghee through it and into the jar. The skimmer will catch ALL of the leftover whey and you'll have beautifully clarified butter.
Let the jars cool on the counter. Store on the counter, in the fridge or in the freezer!