Old Fashioned Apple Butter Recipe Homemade For Canning

The Best Homemade Apple Butter with canning …

WEBOct 23, 2020 · Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to …

Rating: 5/5(38)
1. You'll need 5 or 6 half pint jars for this recipe.
2. Core and peel apples. Cut apples into quarters.
3. Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Puree mixture using food mill or high speed blender.
4. Return apple pulp to saucepan. Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. Remove from heat.

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Homemade Apple Butter Little Spoon Farm

WEBApr 4, 2020 · The apple butter is done if it holds its shape on the spoon. Ladle the hot apple butter into clean, sterilized half pint or pint jars, …

1. Peel and core the apples. Cut apples into 1 inch pieces and put them in a large stockpot with 2 cups water. Simmer over medium heat for 15 minutes or until soft, stirring occasionally.
2. Place chopped apples, water, sugar and spices into a slow cooker. Cook on LOW heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Turn the slow cooker to the HIGH setting and continue to cook, uncovered or until the desired consistency is reached. Stir occasionally to prevent scorching on the bottom of the slow cooker.
3. If canning, prepare the water-bath canner by filling with water and bring to a boil while you are making the apple butter. Once you've filled all of your jars, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint size jars or smaller. (If you are over 1000 feet above sea level in elevation, see Altitude Adjustment Chart)Turn off heat and let jars rest in canner for 5 minutes. Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.

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