Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh, or other tasty apple varieties for good results.
- 8 lbs apples
- 2 cups cider
- 2 cups vinegar
- 2-1/4 cups white sugar
- 2-1/4 cups packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Yield: About 8 to 9 pints
Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. 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. Fill hot into sterile half-pint or pint jars, leaving 1/4 inch headspace. Quart jars need not be presterilized but should be clean and kept hot until filling. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Recommended process time for Apple Butter in a boiling-water canner|
|Style of Pack||Jar Size||Process Time at Altitudes of|
|0-1,000 ft||1,001-6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||5 min||10||15|