Apple Butter For Canning Recipes
APPLE BUTTER RECIPE
Steps:
- Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.
- Puree and measure out 2 quarts pulp.
- Add sugar to taste. Suggestion is 4 cups sugar to 2 quarts pulp.
- Add spices to taste. A suggestion is 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. salt.
- Stir well and continue to cook on low, stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to allow steam to escape.
- Process in a water bath canner.
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HOMEMADE APPLE BUTTER - LITTLE SPOON FARM
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- Peel and core the apples. Cut apples into 1 inch pieces and put them in a large stockpot with 2 cups water. Simmer over medium heat for 15 minutes or until soft, stirring occasionally.
- Place chopped apples, water, sugar and spices into a slow cooker. Cook on LOW heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Turn the slow cooker to the HIGH setting and continue to cook, uncovered or until the desired consistency is reached. Stir occasionally to prevent scorching on the bottom of the slow cooker.
- If canning, prepare the water-bath canner by filling with water and bring to a boil while you are making the apple butter. Once you've filled all of your jars, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint size jars or smaller. (If you are over 1000 feet above sea level in elevation, see Altitude Adjustment Chart)Turn off heat and let jars rest in canner for 5 minutes. Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.
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