Rufus and Clementine provide another lesson for cannners - label those jars (CurseWorthy Cooking | That Mystery Marmalade).
I made a peanut butter and spiced citrus marm sandwich. I got so excited and angry to the point of letting the expletives fly mid-bite. It was ecstasy in my mouth and I still don’t know how to get it back again.The minimum you should put on a label is the name of the preserve and the date. I make a habit of putting the ingredients (in order of weight) and the processing time. Recently, I've also taken to add the source of the produce ... such as "Mud Creek Ranch Citrumelo Marmalade." Keeping a preserving journal (paper or electronic) is also a very good idea, especially if you are experimenting with recipes.
Rhubarb is sometimes called "pie plant." I think it should be called "preserving plant."
The LA Weekly's food blog, Squid Ink, notes that some beautiful rhubarb is showing up at the local markets in their weekly Farmers Market Report (What's in Season at the Farmers Markets: Rhubarb). I saw some amazing looking rhubarb at the Santa Monica market yesterday. By itself, with a variety of fruits (not simply strawberry) in a jam, or in a compote (sublime), rhubarb is an excellent addition to your preserving repertoire. Its tartness is a great match for the high sugar content of many preserves.
The New York Times' Minimalist Cook explains, simply, how to thicken yogurt into any consistency from Greek to cheese (A Recipe Secret Wrapped in a Towel). Save that whey! Use it for fermentation or drink it (high in protein and probiotics).
Food in Jars has opened an Open Sky store (Find Food in Jars at Open Sky). Her store is here: OpenSky: Food in Jars.
Tigress in a Jam is excited to soon receive Ashley English's new preserving book Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More. Tigress also lists a bookshelf worth of new preserving books coming soon (A Lot O' New Preserving Books!). Which ones are worth getting? Who knows at this point.