Apple Butter for Canning Recipe: A Sweet and Tangy Treat
Apple butter, a thick and flavorful spread made from cooked and pureed apples, is a delicious and versatile addition to your pantry. Whether you enjoy it on toast, biscuits, or use it as a glaze for meats, homemade apple butter offers a unique and satisfying flavor.
This recipe provides detailed instructions for making apple butter and canning it for long-lasting enjoyment.
Ingredients:
- 8 pounds apples (choose varieties like Granny Smith, Golden Delicious, or a combination)
- 1 cup apple cider
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions:
1. Prepare the Apples:
- Wash, peel, core, and chop the apples into roughly 1-inch pieces.
2. Cook the Apples:
- Combine chopped apples, apple cider, brown sugar, white sugar, lemon juice, cinnamon, nutmeg, and cloves in a large, heavy-bottomed pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover the pot, and simmer for 1.5-2 hours, stirring occasionally, until the apples are very soft and the mixture thickens.
3. Puree the Apple Mixture:
- Use an immersion blender or transfer the cooked apple mixture to a food mill or blender to puree it until smooth.
4. Cook the Apple Butter:
- Return the pureed apple butter to the pot.
- Continue cooking over low heat, uncovered, stirring frequently, for another 1-2 hours, or until the apple butter reaches a thick, spreadable consistency.
Tip: You can check the consistency by placing a small amount of apple butter on a chilled plate. If it sets up quickly and doesn't run, it's ready to be canned.
5. Prepare Jars for Canning:
- Wash and sterilize canning jars, lids, and bands in boiling water for at least 10 minutes.
- Place a clean towel on the counter to set the hot jars after sterilizing.
6. Fill and Seal Jars:
- Carefully ladle hot apple butter into the sterilized jars, leaving about 1/2-inch headspace.
- Wipe the rims of the jars with a clean damp cloth to remove any food residue.
- Place lids and bands on the jars and tighten firmly.
7. Process in a Water Bath:
- Fill a large pot with water to a depth of about 2 inches above the tops of the jars.
- Bring the water to a rolling boil.
- Carefully lower the jars into the boiling water bath using a jar lifter or tongs.
- Ensure that the water covers the jars by at least 1 inch.
- Process the jars for 20 minutes, making sure the water remains at a rolling boil throughout the processing time.
Tip: Add more water to the bath if necessary.
8. Remove and Cool:
- After processing, carefully remove the jars from the water bath using a jar lifter.
- Place them on a clean towel to cool completely.
- As the jars cool, you should hear a distinct "popping" sound as the lids seal.
9. Store and Enjoy:
- Once the jars are completely cooled, check for a good seal by gently pressing on the center of the lid. If it doesn't flex, the seal is good.
- Store sealed jars of apple butter in a cool, dark place for up to a year.
Enjoy your homemade apple butter on toast, biscuits, pancakes, waffles, or use it as a glaze for meats, desserts, or even as a filling for pies!
This recipe is a great way to preserve the sweet and tangy taste of fresh apples for months to come. With a little effort and care, you can enjoy homemade apple butter throughout the year.
