Apple Butter

I am getting ready for fall, and that also means fall canning. I made this apple butter in 2021, and we are just about out of it, so this fall I will be making more.

I use the recipe straight from the Ball Blue Book Guide to Preserving. When the apples start to get cheaper and more plentiful at the store, this is the time to can them. Then you will have this delicious apple treat sitting right in your pantry.

Apple Butter 

Yield: 6 half-pint or 3 pint jars

Ingredients:

4 pounds of apples (about 12-16 medium)

2 cups of filtered water

4 cups sugar

2 teaspoons cinnamon

1/4 teaspoon ground cloves

Wash apples under cold running water, drain. Core and peel apples, then cut into quarters.

Combine apples and water in a large saucepan. 

Cook apples at a simmer until soft. Puree mixture uisng method of choice. I just mash them and stir till pourable. Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until mixture is thick enough to mound on a spoon. Stir frequently to prevent sticking. Remove from heat. 

Fill prepared canning jars of choice. Ladel hot butter into jars, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim to promote a good seal. Center lid on jar and adjust band to finger-tip tight. Place jar on the rack elevated over simmering water in boiling water canner. Reapeat until all jars are filled. 

Process:

Lower the rack into simmering water. Water must cover the jars by an inch. Adjust the heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars or pint jars 10 minutes. Turn off heat, when time is up, and remove the lid but leave the jars in the canner for 5 more minutes. Remove jars from canner, do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

Recipe from: Ball Blue Book Guide to Preserving

Enjoy! 

In Victory,

Sherry