As I mentioned in my last post, I’ve been canning like crazy. I bought a 36 lb box of apples along with my regular basket from Bountiful Baskets with the intention of canning applesauce. 36 lbs of apples ended up going a lot farther than I thought it would. I’ve canned applesauce, sliced baking apples, and apple butter. Today I’m going to show you how I can apple butter, and I have a free download for my Fall Canning Label at the end of the post.
Apple Butter Recipe (from the Ball Blue Book Guide to Preserving)
Yield: 6 half pints (I got 8)
4 lbs apples – I used Gala
4 cups sugar
2 cups water
2 tsp cinnamon – I used two generous teaspoons of pumpkin pie spice instead
1/4 tsp cloves – leave this out if you’re going to use a spice blend.
Step 1: Prepare your jars and lids
If you’re new to canning, check out Ball’s Intro to Canning Guide
Step 2: Prepare your apples. I like to peel and core my apples before I make my butter so I don’t have to use a food mill later. It’s less messy, and I’m a little lazy…
Step 3: Add your sliced apples, water, sugar, and cinnamon (or spice blend) to a 4 or 6 quart sauce pot. Mix it all up, cover with a lid, and set on medium low heat for about thirty minutes. Stir a few times to make sure the apples are all cooking evenly.
Step 4: Once the apples are very soft, you can either transfer them to a blender or food processor, or you can use an immersion blender to puree them. I used an immersion blender.
Step 5: Turn your heat down to low. Cover your apple butter and let it slowly cook down. Stir it every once in a while, and make sure to keep the heat at low so it doesn’t scorch. This time, mine was about the right consistency after 45 minutes, but I’ve had it take several hours before – it just depends on your apples. The consistency is about right when it mounds up on a spoon.
Step 6: Fill your jars, leaving 1/4″ headspace. Wipe the rims, secure your lids and rings, and then process for ten minutes, adjusting for your altitude. (If you don’t know how to adjust for altitude, take a look at the Intro to Canning like I posted above.)
Step 7: Let your jars of apple butter cool for at least 12 hours, and then check the seals. If they sealed well, you are ready to label them!
This is a 2″ label, and it fits nicely on the lid of a standard canning jar. Once you download the file, you can visit Avery’s Design and Print Online Website to print it out. Here’s the link to their 2″ round label template.