|Apple Butter For Canning|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
8 pounds apples -- see * Note
2 cups cider
2 cups vinegar, 5% acidity
2 1/4 cups white sugar
2 1/4 cups brown sugar - (packed)
2 tablespoons ground cinnamon
1 tablespoon ground cloves
* Note: Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh or
other tasty apple varieties for best results.
Wash, remove stems, quarter and core fruit. Cook slowly in cider and
vinegar until soft. Press fruit through a colander, food mill or
strainer. Cook fruit pulp with sugar and spices, stirring frequently.
To test for doneness, remove a spoonful and hold it away from steam for 2
minutes. It is done if the butter remains mounded on the spoon. Another
way to determine when the butter is cooked adequately is to spoon a small
quantity onto a plate. When a rim of liquid does not separate around the
edge of the butter, it is ready for canning.
Fill hot into hot sterile half-pint or pint jars, leaving 1/4-inch
headspace. Quart jars need not be pre-sterilized, but jars should be hot
prior to filling. Adjust lids and process for 10 minutes in a
To sterilize empty jars, place them right-side up on the rack in a
boiling-water canner. Fill the canner and jars with hot (not boiling)
water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes
of less than 1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain hot sterilized
jars one at a time as filled.
This recipe yields 8 to 9 pints.
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