This cannabutter recipe worked great for me. I like it because it uses canning jars while processing. In other recipes, you have it all out in a pot or pan, and not as easy to manage. However, I used two pint jars in a large double boiler. Instead of one huge jar in a stockpot. I got a potato ricer but ended up shooting out hot streams of my slurry as it escaped around the edge of the plunger when compressing, not fun! Save your money if you don't already have a potato ricer, just squeeze it well through some cheesecloth, much better control.

One great trick I thought of while doing this that worked great:

When you are putting the canning jar in the fridge to allow the butter to solidify, tighten the lid and set it upside down so that when the butter hardens, you can pour out the water, which will now be on top, without requiring you to poke a hole through the mass of butter. It also allows you to scrape/wipe away any patches of nastiness that get through the coffee filter, which should've settled at the water/butter interface, which is now on the top side of the butter, where you can simply reach into the jar and access it.

Thanks again!