WebCover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Make sure water covers jars by 1 to 2 inches. Add …
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The Ball Blue Book is one of the two main books in the accepted American canon of home canning (the other being the USDA Complete Guide.) The Ball Blue Book provides recipes and procedures for water bathed home preserves, as well as basic procedures and some recipes for pressure canning. All of their recipes are lab-tested for safety.
Am curious, didnt see any about pressure can applebutter? Yes, apples are high acid, so apple butter is safe for processing in the water bath canner. No pressure canner required! I live in the south where during the middle spring the temperature is in the high 80’s and at might in the high 60’s to low 70’s.
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.
If the liquid does not separate and form a rim around the edge of the apple butter, and the mixture can hold a spreadable shape, the apple butter is ready to place into canning jars. While the apple butter is cooking, prepare your canner, jars, and lids, according to manufacturer and USDA canning guidelines.