Apple Butter Recipe Using a Boiling-Water Canner
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2 hours
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- 30
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
How to Make Apple Butter
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 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.
Process Times for Apple Butter in a Boiling-Water Canner
For a hot pack of half-pint or pint sized jars, process for:
5 minutes at 0 – 1,000 feet altitude
10 minutes at 1,1001 – 6,000 feet altitude
15 minutes at 6,000+ feet altitude
For a hot pack of quart sized jars, process for
10 minutes at 0 – 1,000 feet altitude
15 minutes at 1,1001 – 6,000 feet altitude
20 minutes at 6,000+ feet altitude
For a hot pack of quart sized jars, process for
10 minutes at 0 – 1,000 feet altitude
15 minutes at 1,1001 – 6,000 feet altitude
20 minutes at 6,000+ feet altitude
From the "Complete Guide to Home Canning." First published: January, 1993. Revised: 2015.
Courtesy of the USDA and National Institute of Food and Agriculture
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Stephini Candella is a Nutritionist, and attended the University of Texas for a B.S. in Nutrition and Didactics. She was a manager for a small gourmet restaurant, and has spent over 15 years cooking as a hobby for health. She has extensive knowledge of food science, micro-nutrition, history of the classic foods from across cultures, modern commercial and home cooking processes, disease restricted diet meal planning (cardiovascular, GAPS, diabetes), and popular diet trend (Paleo, Keto, Vegan) diets. Stephini most enjoys meal planning that focuses on simplicity and cost-effectiveness, and she strongly believes these are the foundations for delicious and healthy meals—the basis for a happy life. She is addicted to reading food labels, and uncovering the nutritional benefits of traditional cooking techniques of the classical foods across cultures. If you let her, she will talk your ear off over her fascination for how traditional fermentation cultivates the metabolic byproduct of certain bacteria into nutritional gold for human health. Stephini is also a CRLA (Certified Reading and Writing English Tutor) and has professionally tutored college students as well as K-12 students for an accumulated 15 years expanding to private school curriculum development and teaching in STEM and STEAM. She has been a professional researcher for multiple private and non-profit companies and organizations including the University of Texas Food and Housing Division. There, she researched and wrote recommendations for the University’s campus wide composting and food waste reduction initiatives, design and management of campus wide food waste studies, and the procurement of technologies best suited for large scale composting and food waste reduction. As a former Red Cross shelter manager, she has worked with her National Guard, and the US Army and Marines in search and rescue, procuring, and deploying multiple shelters serving thousands of evacuees. She has overseen the management of over 25 shelters in the state emergency operation center, and was held responsible for procurement of meals, medical supplies, and basic necessities. She also assisted in local county natural disaster rescues, providing insurance evaluations and recommendations for approving families affected by natural disasters to receive financial aid, housing, and food assistance. In addition, she volunteered for her local food pantry and domestic violence shelter where she prepared food. These discovered passions for emergency aid volunteer work led her to pursue national and state EMS licensures. She has traveled from Houston to New York to Seattle on a Leadership Scholarship, listening to world renowned scholars on the values of great leadership. Her favorite being the opportunity to sit and connect with the grandsons of Gandhi, listening to their first hand childhood experiences growing up alongside their grandfather organizing and executing his activism. Presently, Stephini conducts research and assistance on customer relationship management campaigns for 30 year veteran executives and business owners as an operations manager for a small, boutique executive assistance CRM firm. She has retired into a quiet, family-centric life, and can be found living between her home and college towns where she is raising her children. There, she is imparting her love for DIY learning and food on to them in the hopes that self-directed creativity and production will bring to them the same sense of holistic wellness that she’s experienced for herself.
