I just found the world’s easiest recipe for caramelizing onions. (3 lb onions, 1 stick butter…put it in a crock pot on low for approx 8 hours, until it’s caramel colored!) I know I can freeze these.

But, if I knew how to can, could I can them? I don’t know if butter is “can-able”. (Is that a word?)

The original recipe had salt in it. I didn’t use any, and I used salt-free butter (sweet butter) too. Don’t know if that would make a difference? I like a lot of salt, my DH a lot of pepper, so rather than cooking something one or the other of us likes and the other doesn’t, I do a weird thing: I don’t cook with either most of the time.

Thanks in advance!

Judi