Rebel canning: Butter edition

I know, I know....
I promise I'm not trying to kick any anthills here and I know rebel canning can have that effect.
Let's just say, hypothetically, that someone wanted to re-process some large jars of ghee into smaller jars that would be more readily used up before they get contaminated. What kind of processing would you smart, thoughtful, slightly ornery canners do for this situation? Water bath, steam, pressure? Heat ghee to what temp before re-portioning? Control for seal failure?
I'd like to know who, if anyone may (or may not) have tried this and what (if any) tips or advice you may have.

No experience here, so my reply is an attempt to bump this and maybe get you some helpful input!

But the thought of having enough ghee that you would need to store it for later is amazing to me.  I find grass-fed butter on sale, keep it frozen until I need it, and process two sticks into ghee as I need it, "on demand" as it were. But would canning it be more convenient, I wonder?

Thank you, Rachel!

Yes, I ended up with a windfall of two quarts of grassfed ghee, and real treasure! Given that I cook for 2 people, my kitchen runs hot, and it's teeming with airborne microbes from all of my ferments, I know it won't last til I can get though the full amount. I do not want it to go to waste so I am looking for some ways to keep it sealed for longer.

I did see a video on Youtube of an experienced canner who water bathed butter; I'll probably follow that method if I don't get any better advice.

I thought ghee was invented in a very hot and humid part of the world.  Maybe it will be just fine without any extra work?  Or keep the opened one in the refrigerator if you have one?

Apparently the conditions in my kitchen are less conducive to ghee storage than the Indian subcontinent. But seriously, I have in the past had two jars go bad before I could use them up and I don't have much fridge space; I think the crux is that I don't use it fast enough and I'd rather invest a little more effort than lose any more ghee to spoilage.

The fermentation-intensive environment I have in my place may also be a factor- adding dairy, beer, grain, and vegetable ferments to a relatively small space makes keeping things uncolonized nigh unto impossible (which is what happened to the other jar).

I found some videos by experienced canners that I think I'll try. I may break it up and just freeze it, but space is an issue again and also the freezer smells that fats soak up so readily make me hesitate.