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If you're looking for a tasty and affordable way to preserve your apple harvest, then look no further than this easy canning apple butter recipe! It's perfect for spreading on toast or muffins, and it makes a great gift for friends and family. Plus, with these tips, you'll be able to make the most delicious apple butter ever! So, what are you waiting for? Start canning today!
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Can you get botulism from apple butter?
Many say you shouldn't can apple butter but as long as you get it past 248 degrees to kill botulism you will be fine. Do the sight and sniff test when opening ANY canned item and if an itemdoesn't seal properly put it in the fridge and use it within 5 days.
In 2015 there was only 140 deaths caused by botulism…and of those 140, only 2 were home canning related. One was due to improper processing times and the other was because they ate after the jar had unsealed.
Related: Household Uses for Apple Cider Vinegar
Is apple butter safe for canning?
Canning apple butter is a great way to make your apple harvest last for years to come. Canning apples as apple butter is simply one way to use up apples.
If you don't want to can it, you can store it in a mason jar and freeze it for storage if you have the room.
Cut the apples into quarters, without peeling or coring them, and cut out damaged parts.
Put them into a large pot, juice, or cider, cover, bring to a boil, reduce heat to simmer, and cook until apples are soft, about 20 minutes. Remove from heat.
Related: Amish Pear Butter Recipe
Ladle apple mixture into a food mill process into a large bowl below. This is a basic applesauce recipe.Measure out 24 cups of apple puree
Add 6 cups of granulated sugar and cinnamon, and ground cloves.Stir until the sugar is dissolved, then bring the mixture to a boil over medium-high heat, stirring frequently. Reduced the heat and boiled gently, stirring frequently until the mixture thickens and holds its shape.Process in a water bath. Boil for 20 minutes.
Related: Canning Hot Pepper Plum Jelly
Canning Apple Butter
Lover of Apple Butter? Me too! Here is my favorite recipe and tips on Canning Apple Butter to make your experience the best!
Cut the apples into quarters, without peeling or coring them, cut out damaged parts.
Put them into large pot , juice or cider, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Ladle apple mixture into a foodmill process into a large bowl below. This is a basic applesauce recipe.
Measure out 24 cups of apple puree
Add 6 cups of granulated sugar and cinnamon, and ground cloves.
Stir until the sugar dissolved, then bring the mixture to a boil over medium-high heat, stirring frequently. Reduced the heat and boiled gently, stirring frequently until the mixture thickens and holds its shape.
Process in a water bath. Boil for 20 minutes.
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The end result was delicious apple butter that I canned and am now using in all sorts of recipes. If you have an abundance of apples, give this recipe a try – it’s definitely worth it! Have you ever made your own apple butter? How did yours turn out?
Leave the crock of apple butter uncovered, and continue to cook on LOW heat for another hour or so before giving it another stir. The apple butter will be fairly thick, but still run off the spoon–like the texture of commercial apple sauce. Don't worry, the apple butter will thicken as it cools.
*You can also preserve your apple butter via the water-bath canning method, which uses a canning pot. The recommending processing time is 10 minutes for pints and 15 minutes for quarts. Home-canned apple butter has a shelf life of about two years. Store in a cool, dark place.
Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.Repeat until all jars are filled.Process jars 15 minutes, adjusting for altitude.
Once the apple butter has cooled and been placed into jars or airtight containers, store using the following guidelines: Refrigerator Storage – You can store the apple butter in the fridge for up to 1 month. Freezer Storage – You can store the apple butter in the freezer for up to 1 year.
The longer you cook it, the thicker it will be. Apple butter is high in natural sugar so if you want don't want to add sugar, then use sweet apples. The thing about sugar is that helps thicken your apple butter. I used about 5 tablespoons of coconut sugar so my apple butter was satisfyingly sweet.
If it's the consistency of applesauce, no ma'am! To check for doneness: Spoon out some of the apple butter, turn the spoon upside down.The apple butter should cling to the spoon without falling off right away. If it does fall off, continue cooking to remove more of the liquid.
During the slow cooking, the sugars that are naturally present in the apples caramelize into a deep, molasses-like flavor, and a dark color. This gives the apple butter its rich, sweet flavor and dark brown hue.
Apple butter is a spreadable preserve made by slow-cooking apples with warming spices such as cinnamon, cloves, nutmeg and allspice. The apples are cooked for a long time over low heat, caramelizing them, concentrating their flavor and turning them into a spreadable consistency.
You don't get fresher than homemade butter, and you'll taste the difference. Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months.
The best varieties for canning apples are crisp, not mealy, types. Some of the best apples for canning include Fuji, Braeburn, Jonagold, Granny Smith, Golden Delicious, Pink Lady, Jazz, Honeycrisp, and Cortland.
The debate between canning and freezing often comes down to preference and the equipment you have on hand. While canning can preserve foods for longer without the need for refrigeration, freezing is also a great option.
I decided to recan it in 8-oz. jelly jars. A better size for us. The only issue with recanning is to be sure the apple butter is heated to 212*F before filling the jars.
If you've correctly processed the apple butter, and the lids still didn't seal, you can reprocess them. Double-check to make sure there are no: Chips in the rim of the jar. Dried apple butter on the rim (anything between the rim and the lid may prevent a seal.
Clearjel® only thickens a small amount with heat; thereby, reducing the density and heat penetration issues during processing. Heat is able to penetrate the contents of the jar completely and safely. The filling thickens in the jar after the jars are removed from the canner and the food cools.
If you don't have time to wait for reduction, then the best method is to mix arrowroot or tapioca (or both) with a little bit of apple juice or apple cider. Use the resulting mixture as a thickening agent. Add it to the applesauce and let it stew. Before too long, the sauce will have thickened up nicely!
It's fine to use flour and corn starch in modern canning recipes. It's fine to use flour and corn starch as thickener when modern, tested recipes from reputable sources call for it. These recipes have been lab-tested to ensure their safety.
Second, if you've already tried to reduce your apple butter and it's still too runny, you can add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water and then whisk into the simmering apple butter. Cook for 10 to 15 minutes, stirring occasionally, until thickened.
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