Apple Butter For Canning Recipe
- 8 lb apples see * Note
- 2 c. cider
- 2 c. vinegar, 5% acidity
- 2 1/4 c. white sugar
- 2 1/4 c. brown sugar - (packed)
- 2 Tbsp. grnd cinnamon
- 1 Tbsp. grnd cloves
- * Note: Use Jonathan, Winesap, Stayman, Golden brown Delicious, Macintosh or possibly other tasty apple varieties for best results.
- Wash, remove stems, quarter and core fruit.
- Cook slowly in cider and vinegar till soft.
- Press fruit through a colander, food mill or possibly 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 min.
- 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 warm into warm sterile half-pint or possibly pint jars, leaving 1/4-inch headspace.
- Qt jars need not be pre-sterilized, but jars should be warm prior to filling.
- Adjust lids and process for 10 min in a boiling-water bath.
- To sterilize empty jars, place them right-side up on the rack in a boiling-water canner.
- Fill the canner and jars with warm (not boiling) water to 1 inch above the tops of the jars.
- Boil 10 min 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 warm sterilized jars one at a time as filled.
- This recipe yields 8 to 9 pints.
- Yield: 8 to 9 pints