A New Adventure

Years ago I made pickles of all kinds, my friend Linda and I made up many many jars in the summer. Almost any kind of pickle you could imagine! But this year, I have been interested in canning food for from our garden, and pick your own. This year I went and got a pressure canner, and a water bath canner. My sister went and bought me 3 cases of canning jars, (I think that was a hint :), and I have had the good fortune of being given many many canning jars from a friend. I have been waiting for the Strawberries to get ripe so we could go and make some jam, but then I found this recipe.
Orange Rhubarb Butter (you can find the posting here)
makes one pint (you can double the recipe, but you may have to increase cooking time)

4 cups chopped rhubarb
1 cup sugar
1 cup orange juice

Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it gently bubble, stirring every five minutes or so. If it’s sticking to the bottom of the pot badly, lower the heat a bit more. Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.

Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for fifteen minutes.

When processing time has elapsed, remove jars from canner and place them on a towel-lined countertop. When jars have cooled enough to handle, remove the rings and test the seals by gently grasping the lids and lifting the jars. If the lids hold fast, your seals are good. If your jars do not seal, store product in refrigerator and consume within a month.

Sealed jars can be stored in a cool, dry place for up to six months.

I made a double batch, and it tasted wonderful. Here is a picture of my efforts.