Apple Butter Recipe For Canning Food

APPLE BUTTER RECIPE

Steps:

• Wash the Apples in cool water.
• Slice apples into quarters or smaller pieces if using very large apples.
• Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
• Add Apple Cider Vinegar.
• Add the sliced apples.
• Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
• Firmer apples will need more cooking time. Stir apples as needed as they cook down.
• Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
• Force the pulp through sieve and place in separate bowl below.
• Measure the amount of puree you now have as you place it back into the sauce pot.
• Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed... starting with ½ cup as Brown Sugar and the remainder as White Sugar. You'll need 1/2 cup Sugar for each cup of puree.
• Stir sugar until it dissolves.
• Add Cinnamon
• Add Ground Cloves
• Add Ground Allspice
• Add Lemon, zest and juice only.
• Add Vanilla Extract
• Add pinch of Salt
• Stir well to incorporate all flavors.
• Place sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. Mixture will thicken over time and splatter if not watched carefully.
• As it thickens, place a spoonful on a saucer that has been kept in the freezer.
• Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
• When done, ladle into hot jars leaving ¼ inch headspace.
• Remove air bubbles, clean rim, apply lid, apply band, tighten finger tight.
• Process 10 minutes using the water bath method.

HEALTHY APPLE BUTTER

Steps:

• Place cored and sliced apples (not peeled) into a large slow cooker or crock-pot.
• Add apple cider vinegar (or water) and spices. Stir all ingredients together, cover and let it cook for 5-6 hours on low.
• The liquid will reduce and the apples will be very soft, dark in color and smell heavenly. Turn the slow cooker off and then use an immersion blender to puree the apples until smooth. Another option is to carefully transfer the apples to a blender and blend until completely smooth.
• Once the apples are pureed, turn the slow cooker on high and heat the apple butter for 1-2 hours, uncovered. This will help it thicken and caramelize.
• Once the apple butter is the consistency you like, turn off the slow cooker and let the apple butter cool for 30 minutes before transferring into airtight containers for storage. Let the apple butter cool completely in the containers or jars before placing in the fridge.
• For storage: apple butter will keep in the fridge for up to 3 weeks or up to a year the freezer.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

AMAZING APPLE BUTTER

Steps:

• Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
• Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
• Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
• Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
• Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

EASY APPLE BUTTER RECIPE FOR CANNING

Steps:

• Core, peel and quarter your apples
• Place apples and water into a large pot and simmer until soft.
• Puree apple mixture with a food mill or immersion blender.
• Add sugar and spices and cook at a gentle boil over medium heat (stirring frequently) until it is thick enough to mound on a spoon.
• Ladle hot apple butter into sterilized canning jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rim and tighten on the lids.
• Process in a hot water bath for 15 minutes.
• Turn off the heat and let the jars stand for 5 minutes. Remove jars and let cool 12-24 hours.

APPLE BUTTER

Steps:

• Wash, core, and quarter apples. In an 8- or 10-quart heavy pot combine apples and cider or apple juice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until apples are very tender, stirring occasionally to prevent scorching.
• Place a food mill or sieve over a large bowl. Ladle the cooked apples and the cooking liquid into the food mill and press the mixture into the bowl. If you don't have a food mill, place a large sieve over a large bowl. Use the back of the spoon to press the mixture into the bowl. Measure 7-1/2 cups of this mixture. If you have leftover apple mixture, simply chill and serve as applesauce.
• Return the apple mixture to the pot. Stir in the sugar, cinnamon, and lemon juice. Bring this mixture to boiling then reduce the heat. Cook, uncovered, over very low heat, about 1-1/2 to 1-3/4 hours or until the mixture is very thick. The mixture should be the consistency of very thick applesauce. Stir often to prevent the mixture from sticking to the bottom of the pot.
• To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar. Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp towel. (Any food left on the rim will prevent a perfect seal.) Position the prepared lid and screw band on the jar and tighten according to the manufacturer's directions.
• Place each jar into boiling water in hot-water canner as it is filled. Place the jars so they do not touch one another. Cover the canner. Begin processing time when the water returns to boiling. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

APPLE BUTTER RECIPE

Steps:

• Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
• Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.
• Puree and measure out 2 quarts pulp.
• Add sugar to taste. Suggestion is 4 cups sugar to 2 quarts pulp.
• Add spices to taste. A suggestion is 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. salt.
• Stir well and continue to cook on low, stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to allow steam to escape.
• Process in a water bath canner.

CRANBERRY APPLE BUTTER

Steps:

• Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
• Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
• Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
• Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
• When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
• The fruit butter is done when it is quite thick and has reduced by about half.
• Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
• Prepare a boiling water bath and enough jars to hold 8 half pints.
• Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
• When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

APPLE BUTTER

Steps:

• Peel, core, and slice all apples and add to the slow cooker.
• Add all sugars and spices to cooker. Stir briefly and set on low to cook for 10 hours. I cook this recipe overnight.
• After 10 hours, puree with a immersion blender.
• Keep in slow cooker to cook longer while you set up your water bath canning system and when ready can away. I sometimes need to cook it longer if it is too watery. Process for 5 minutes in water bath canner.

SLOW COOKER SPICED APPLE BUTTER

Steps:

• Place the apples and cider in a 5 qt Dutch oven or heavy-bottomed pot along with 4 cups of water. Bring to a boil over high heat. Reduce heat to medium and boil, stirring occasionally, until the apples have broken down, about 30 minutes.
• Remove the pot from heat and use an immersion blender to carefully puree the apples in the pot (this step can be done one day ahead, simply cover and chill the puree overnight before proceeding).
• Use a measuring cup to measure the amount of puree you have as you transfer the apple puree, cup by cup, into a 6-qt slow cooker. For each cup of puree that you have, add one tablespoon of white sugar and one tablespoon of brown sugar. Stir the sugar and the spices into the puree. Place the lid slightly ajar on the slow cooker and cook on LOW for 8-10 hours, stirring every 2 hours, until the puree is dark and thick enough to where a spoonful mounds up on a plate and liquid seeps out around the mound.
• During the last 30 minutes of slow-cooking, fill your large canning pot with water and bring it to a boil. Once the desired thickness is reached, place the slow cooker on HIGH to bring the apple butter to a boil while you prepare for water bath canning.
• Sterilize canning jars by placing them in a boiling water bath (I do this in my canning pot) for ten minutes. Keep them warm in the water until ready to use. Place the lids in a heatproof bowl and ladle a few spoonfuls of boiling water on top. Keep them warm in the bowl until ready to use. For more information on hot water bath canning, see this article.
• Using a jar lifter, carefully remove the jars from the hot water canning bath and place them upright on a towel. Remove the lids from the bowl of water and pat them dry.
• Ladle the hot apple butter into the sterilized jars, leaving ¼ inch of headspace at the top. Remove air bubbles with an offset spatula as needed. Use a damp paper towel or cloth to wipe the rims of the jars clean. Place the lid on top, followed by the jar ring, and adjust the ring until it is finger-tight (do not force it).
• Return the jars to the water bath, being sure that each is covered by at least 1 inch of water. Bring the water to a boil and boil for a full 10 minutes. Use the jar lifter to carefully remove the jars from the water and transfer them to a towel. Do not disturb the jars for 12 hours.
• After one hour of resting, make sure the jar lids have sealed by pressing down on the center of the lid. If the center can be pressed down, the lid has not sealed and the contents of the jar should be refrigerated immediately for use within 1-2 weeks.
• Label the sealed jars and store in a dark, cool, dry place for up to 1 year.

CROCKPOT APPLE BUTTER RECIPE

Steps:

• Wash, quarter & core apples. (do not peel)
• Fill 8 quart crockpot with apples and cover 1/3 of apples with water.
• Cover and cook for about 10-12 hours or overnight.
• Puree everything in the crockpot until smooth.
• Add honey, lemon juice, cinnamon, and cloves to puree and mix well.
• Return puree mixture to crockpot and cook until it reaches the desired consistency. Approx. 1 day. Tilting the lid will help to speed up the process as it lets the steam escape. Stir occasionally.
• One it reaches the desired consistency add to quart jars and water bath process for 10 minutes according to instructions listed in above article.
• Store in pantry and enjoy! Refrigerate after opening.

HOMEMADE APPLE BUTTER FOR CANNING

Steps:

• Wash all of your apples. Then, they need to be peeled, cored, and sliced. Put them into your slow cooker and turn it on low, adding in the water.
• Let the apples cook slowly, for 6-8 hours, in your slow cooker. Make sure you turn and stir frequently, letting heat move through the apples at an even rate.
• After the apples are slowly cooked, add in the sugar and spices. Taste the mixture and let it continue to simmer.
• If needed, adjust the spices. It's always best to start with adding a small amount of seasoning and continuing to add a bit more at a time until you find what is your preference. The amount of sugar and spices needed vary based on the tartness of the apples you used.
• Once the taste you preferred is reached, use a blender or an immersion blender to puree the apple butter to the desired consistency. It should be similar to apple sauce with a smooth texture and no chunks visible.
• Start your water bath canner, and let your apple butter continue to simmer and stay warm as you wash and sterilize your jars, rims, and lids.
• Fill your jars with the hot apple butter, leaving 1/4 inch headspace. Wipe off the edges of the jar, place the lids and rims on, and put them on the wire rack used inside of the water bath canner.
• Process half-pints for 15 minutes and pints for 25 minutes. Let them sit on your counter for 12-24 hours resting after you can them before putting into storage.

APPLE BUTTER FOR CANNING

Steps:

• Core and thickly slice apples. (should have 30 cups of sliced apples).
• Place in a 10 quart Dutch Oven. Add water or cider. Bring to a boil,.
• reduce heat. Cover and cook until apples are soft, about 30 minutes.
• Stir occasionally. Press through food mill or sieve, and return to.
• dutch oven. Boil mixture gently uncovered for 30 minutes, stirring.
• frequently with long handled spoon until mixture is of desired thickness.
• about 1 3/4 hour. Stir in spices, cook and stir for 15 minutes more.
• Pour into 11-12 hot half pint jars (or 6 pint jars) Adjust lids and.
• process pints 5 minute quarts 10 minute in a boiling water bath canner.

APPLE BUTTER

Steps:

• Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned.

WATER BATH CANNING APPLE BUTTER

Steps:

• Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
• Wash your apples under cold water. Core, peel, and chop your apples. I like to use my Apple Peeler, Slicer, Corer. It makes the process so fast and easy. You can also use a vegetable peeler, knife and cutting board to accomplish the task. According to Ball Canning in this recipe you can leave the skins on to retain more color and taste. I did peel mine when making this recipe.
• Add your apples to a stainless-steel pot or enameled Dutch oven. Bring the apples to a boil over high heat.
• Reduce heat, cover, and simmer your apples until they are very soft.
• Once soft remove from heat and allow the apples to cool slightly. Using your food mill or food processor, or blender process the apples in batches until smooth (smooth apple sauce texture).
• Return the apple puree to your stainless-steel pot or enameled Dutch oven. Stir in apple cider, 1 cup of the brown sugar, and the ground cinnamon. Taste and gradually adjust the brown sugar to taste up to 2 cups of sugar. Add more ground cinnamon if needed.
• Cook on a gentile boil over medium heat, stirring frequently, until the apple mixture thickens and holds its shape. You can test this by scooping a small spoon full onto a plate. If there is no separation between liquid and the apples then you have reduced it enough to be apple butter.
• While the apple mixture is cooking down. Put your water bath canner on your stove. Add your canning rack into your water bath canner. Add your 1/2 pint or pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Bring to a boil and allow the jars to boil for 10 minutes.
• Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of jar into your water bath canner to ensure there is still 2-3 inches of water above your jars. Ladle the hot mixture into the hot jar. Leave 1/2 inch headspace (use your headspace measurer to verify the correct amount).
• Using your de-bubbler make sure to remove all air bubbles. Apple butter has a thinker consistency so air bubbles maybe hiding so ensure you do this a few times to remove as many air bubbles as possible. Adjust headspace, if necessary, by adding additional hot apple butter.
• Wipe the rim of the jar to ensure good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner using your jar lifter.
• Repeat steps 9-11 for the remaining apple butter, until the jars are filled.
• Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint and pint jars for 10 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
• Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow to cool. When moving the jars try not to tilt them to the side as this could effect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
• Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

APPLE BUTTER RECIPE FOR CANNING

Steps:

• Preheat the oven to 325.
• Fill the sink with water and a splash of apple cider vinegar.
• Let the apple soak for a few minutes to get the waxy coating off.
• Rub each apple with a towel as you pull it out of the sink.
• Now core and quarter the apples.
• Toss them in a roasting pan with 7 ½ cups of apple juice and 1 ½ cups of apple cider vinegar.
• Put the lid on the roasting pan and put the apple in the oven for about an hour and a half. The apple should be squishy when they are done.
• Next ladle the squishy apple and all the juices into a food mill. .
• Squish everything through the food mill. Occasionally pause and remove the leftovers from the bottom. This will help the new stuff to go through. When you can't get any more good stuff to come out, it's time to remove the stuff in the mill.
• After you are done, put all of the apple butter back into the roasting pan
• Then add 3 cups of white sugar, 3 cups of brown sugar, 1 ½ teaspoons of allspice, 1 ½ teaspoons of ground cloves, and 3 teaspoons of cinnamon to the apple butter. Mix it all together.
• Now it goes back in the oven uncovered for about 3 hours or until it is the consistency that you want. Remember to stir it occasionally.
• Now you can eat, can, or freeze the apple butter.