Selecting, Preparing and Canning Fruit
Apple Butter
Use Jonathan, Winesap, Stayman, Golden
Delicious, Maclntosh, or other tasty apple varieties
for good results.
- 8 lbs apples
- 2 cups apple cider
- 2 cups vinegar
- 2¼ cups white sugar
- 2¼ cups packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: 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 sterile
half-pint or pint jars, leaving ¼-inch headspace. Quart jars need
not be presterilized. For information about presterilizing jars see
"Sterilization of Empty Jars". Adjust lids and process
according to the recommendations in Table 1.
Table 1. Recommended
process time for Apple Butter in a boiling-water
canner. |
|
Process Time at Altitudes of |
Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
Hot |
Half-pints or Pints |
5 min |
10 |
15 |
Quarts |
10 |
15 |
20 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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