Apple Butter for Canning: A Sweet and Savory Delight
Apple butter is a delicious and versatile spread that can be enjoyed on toast, biscuits, crackers, and even as a glaze for meats. It's a wonderfully flavorful and satisfying way to preserve the sweetness of apples for the colder months.
This recipe details the process of making apple butter for canning, ensuring you have a safe and delicious supply throughout the year.
Ingredients:
- 8 pounds of apples, peeled, cored, and chopped (choose a variety that will hold its shape when cooked, such as Granny Smith, Honeycrisp, or Fuji)
- 1 cup of water
- 1 cup of sugar (adjust to taste)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg (optional)
- 1/4 teaspoon of ground cloves (optional)
- 1/4 teaspoon of salt
Equipment:
- Large stockpot
- Immersion blender or food mill
- Canning jars (pint or half-pint size)
- Canning lids and rings
- Water bath canner
- Jar lifter
- Ladle
- Measuring cups and spoons
- Heavy-bottomed pot for water bath
Instructions:
1. Prepare the Apples:
- Wash, peel, core, and chop the apples into roughly 1-inch pieces.
2. Cook the Apples:
- Place the chopped apples and water in a large stockpot. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 1-2 hours, or until the apples are very soft and mushy.
- Stir occasionally to prevent sticking.
3. Puree the Apples:
- Use an immersion blender or food mill to puree the cooked apples until smooth.
4. Add Flavorings:
- Add the sugar, cinnamon, nutmeg, cloves, and salt to the pureed apples. Stir well to combine.
5. Cook and Reduce:
- Bring the mixture back to a boil over medium heat. Reduce heat to low and simmer, uncovered, for about 2-3 hours, or until the apple butter has thickened significantly. Stir occasionally to prevent sticking and burning. The mixture should coat the back of a spoon.
6. Prepare Jars:
- Wash the canning jars, lids, and rings in hot, soapy water. Sterilize the jars in a boiling water bath for 10 minutes. Keep the lids and rings hot in a separate pot of water.
7. Fill and Seal:
- Carefully ladle the hot apple butter into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars clean with a damp cloth.
- Place hot lids on top of the jars and screw on the rings tightly.
8. Process in Water Bath:
- Place the filled jars in a water bath canner, ensuring the water level is at least 1 inch above the tops of the jars. Bring the water to a boil and process for 10 minutes for pint jars or 15 minutes for half-pint jars.
- You can adjust the processing time based on your altitude, check your canning guide for specific instructions.
9. Cool and Store:
- Carefully remove the jars from the canner and place them on a clean towel to cool completely. You should hear a popping sound as the lids seal.
- Once cooled, check for a good seal by pressing the center of the lid. It should be slightly indented and not spring back.
- Store the sealed jars of apple butter in a cool, dark place for up to a year.
Enjoy your homemade apple butter!
Tips:
- For a less sweet apple butter, you can adjust the amount of sugar or even omit it altogether.
- Experiment with different spices to create your own unique flavor profile.
- Apple butter can be frozen for up to 6 months.
- This recipe can be easily doubled or tripled, depending on how much apple butter you want to make.
This recipe is just a starting point, feel free to customize it to your taste!
