hi everyone! i'm looking for some advice from seasoned canners (i'm only in my second year of doing this). i made peach butter overnight mon (finished in the crock pot tuesday morning), following the instructions here: http://www.foodinjars.com/2009/09/fruit-butters-peaches-pears-and-apples/
i was unexpectedly out of the house last night, and i'm wondering if it would still be safe to process the butter in jars tonight? it's been covered and refrigerated since it finished. would i just heat the butter back up before filling the jars? i've never done it in a more than one step process, so i just want to make sure that i'm careful. thanks in advance for your help!!