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Other recipes I see list 4 pounds of apples for 3 pints. I’d go extra just so you don’t run short. You can always put excess in the fridge. Also this will likely vary according to how juicy your apples are and how much you cook it down. Preparing it one day and processing it the next day is possible with quite a few things. It works with apple butter, applesauce, tomato sauce, and things like that.
Stir your apple butter mixture frequently; failing to do so can cause it to scorch, and ruin it. Continue to observe the mixture as it thickens. The apple butter is sufficiently cooked when the apple butter holds its shape on an inverted (upside-down) spoon. Apple butter is really sticky, and it will get everywhere if you’re not careful! A canning funnel will fit snugly over your jars, and help minimize the mess you make when you transfer apple butter into them.
Coring, Peeling and Quartering the Apples
Most modern recipes also include quite a bit of vinegar, as a nod to tradition, but largely to balance out the high levels of added sugar. Applesauce is a canned apple puree that’s meant to be eaten by the bowlful. Apple butter is cooked longer, so it takes on a different consistency than applesauce, much smoother. It’s also sweeter and more spiced than applesauce.
You can reprocess them or store them in the fridge or freezer . Ladle in the warm apple butter , leaving 1/4 inch of headspace. Cause um, you’re the boss applesauce. You can freeze in your favorite freezer containers, use silicone trays like these Souper Cubes, or even freeze in glass canning jars. If you want to use homemade apple butter for something extra special, try it in a batch of Cinnamon Apple Donuts. Great question… I’ve never actually measured it.
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Another option is to purchase and use an apple peeler. A good apple peeler can take the skin off of an apple in a few seconds; many peelers will simultaneously remove the apple core as well. All of this will cut way down on the time it takes to make your apple butter. If you want to make the apple butter without peeling the apples you can but most recipes that use the peel are not canned.
It takes some kitchen stoves a long time to bring a large boiling water canner to a rolling boil. If this is the case for you, one option is to purchase an outdoor gas cooker. This is a large burner that hooks up to the standard propane tanks that your outdoor grill uses. Outdoor gas cookers can get a large pot of water boiling in a manner of minutes, and will save you time when you’re canning. Remember to follow all safety instructions with your outdoor gas cooker, and NEVER USE IT INDOORS. Eight to Ten 8-ounce Canning Jars, With Lids And Rings.
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This fall, make the best butter of them all. To revisit this recipe, visit My Account, thenView saved recipes. Allrecipes is part of the Dotdash Meredith publishing family. Use of Golden Delicious, McIntosh, Fuji, or Gala is advised.
The jars will keep for at least 12 months if stored correctly. Once you open a jar make sure to keep it refrigerated though. You can’t screw the lid back on and put it back in the pantry. The seal has been broken, so it needs to be in the fridge. When you can’t get any more good stuff to come out, it’s time to remove the stuff in the mill. This recipe might be the slow way to do it, but home cooks know that low and slow always delivers tasty results (it’s the secret to all these tasty recipes).
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Anything that you can put in a container to be refrigerated overnight, without affecting the texture. If you tried that with green beans, carrots, beets, or other vegetables, I’m afraid the quality of the food would go down. When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you’ll start your timing.
The texture is smoother than jam and thicker than applesauce – think of it as velvety, browned apple goodness. This apple butter recipe for canning is suitable for a water bath canner, but I’ll also teach you how to freeze it if canning is not your jam. Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating.
If you are already using boiling water canning techniques to preserve other foods, like pickles, you have most of the equipment you need to make apple butter. There are a few additional items that save you time when you make fruit butters, so consider buying them when you can. They suggest adding 2 cups of vinegar to 8 pounds of apples. I made that recipe and I actually had to throw it away because it made me gag. Don’t add more than 1/4 to 1/2 cup vinegar or lemon juice to a 5 to 8 pound batch of apple butter. If you're running low on pantry space or don't have enough canning jars on hand, save your homemade apple butter by freezing it.
Try this 5-star recipe for Supreme Apple Butter. So first, cook the apples with apple cider vinegar and water. This allows them to soften into mush and the vinegar gives the apple butter a fresh tangy quality. If you don't have an immersion blender, put the apples in a blender and puree them until they are smooth before adding them back to the slow cooker. The size of your blender may need you to work in batches. After twenty-four hours, remove the towel, and inspect the jar lids to ensure they have a vacuum seal.
I make my apple sauce with peels and put through a blender to puree. The apples from my tree are quite small and soft . The lids should “ping” closed to seal within a few hours. Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use. So I’ll admit, stovetop apple butter is a bit trickier.
Immediately we defended our homemade apple butter. We told him it tasted better and had only the good stuff in it. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally . This is a good project to start on a lazy fall day. It is REALLy difficult to get all the air bubbles out of apple butter, mine always has some.
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