Easy Apple Butter Recipe For Canning Food

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.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 for 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.

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.

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.

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.