Apple Butter For Canning Recipe



  1. 8 lb apples see * Note
  2. 2 c. cider
  3. 2 c. vinegar, 5% acidity
  4. 2 1/4 c. white sugar
  5. 2 1/4 c. brown sugar - (packed)
  6. 2 Tbsp. grnd cinnamon
  7. 1 Tbsp. grnd cloves


  1. * Note: Use Jonathan, Winesap, Stayman, Golden brown Delicious, Macintosh or possibly other tasty apple varieties for best results.
  2. Wash, remove stems, quarter and core fruit.
  3. Cook slowly in cider and vinegar till soft.
  4. Press fruit through a colander, food mill or possibly strainer.
  5. Cook fruit pulp with sugar and spices, stirring frequently.
  6. To test for doneness, remove a spoonful and hold it away from steam for 2 min.
  7. It is done if the butter remains mounded on the spoon.
  8. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate.
  9. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
  10. Fill warm into warm sterile half-pint or possibly pint jars, leaving 1/4-inch headspace.
  11. Qt jars need not be pre-sterilized, but jars should be warm prior to filling.
  12. Adjust lids and process for 10 min in a boiling-water bath.
  13. To sterilize empty jars, place them right-side up on the rack in a boiling-water canner.
  14. Fill the canner and jars with warm (not boiling) water to 1 inch above the tops of the jars.
  15. Boil 10 min at altitudes of less than 1,000 feet.
  16. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation.
  17. Remove and drain warm sterilized jars one at a time as filled.
  18. This recipe yields 8 to 9 pints.
  19. Yield: 8 to 9 pints