Butters are simple, and the flames are kept on low, well at least one of them is. Butters also don't use all the sugar that jams and jellies do. A general rule is, once you have crushed and smoothed out your pulp, measure it, and add 1/2 cup sugar to every 1 cup pulp. Make sure use use a heavy pot and a wooden spoon.
Heat mixture on low and cook for a very long time. Did I mention Butters take a long time? Stirring frequently so that it doesn't stick and burn to the bottom of the pan. You are ready to can once it has reached a nice thick spreading constancy.
Poor into hot sterile jars, place in a simmering hot water bath, bring to a boil {this can sometimes take forever} cover and process for 10 minutes. Remove from hot water bath and DO NOT mess with the lids. Allow them to cool completely before touching them. Sometimes the lids are still popped out when you pull them out of the canner. That's ok. Don't force them down, it will work out on its own as long as you processed them correctly.Now my oldest child managed to take over the batteries to my camera, as soon as I find them I can take photos of the finished product, which looks like a jar of very dark bluish purple goo. So yummy.
I plan on making some more fruit butters today, and maybe get some other canning done, though I doubt that will happen.
What are you canning?
Oh, and Rosemary. Let me clean up my side bar a little and I will get those tags posted. I will leave them up for a few days. Edited to add, that it has been added, but to the bottom of my page. It is rather long.
