Apple Butter

Recipe adapted from: USDA website on canning and food preservation. For more recipes and food preservation tips, visit:   http://nchfp.uga.edu/publications/usda/GUIDE02_HomeCan_rev0715.pdf

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Apple Butter
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Course Breakfast, Snacks
Cuisine American
Servings
pints
Ingredients
Course Breakfast, Snacks
Cuisine American
Servings
pints
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Add to Shopping List
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Instructions
  1. Wash, remove stems, quarter, and core fruit.
  2. Press fruit through a colander, food mill, or strainer.
  3. Cook slowly in cider and vinegar until soft. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
  4. Quart jars need not be pre-sterilized but should be clean and kept hot until filling.
  5. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Cook according to suggested apple butter cooking times on this table
  6. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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