Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, 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
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. For information about presterilizing jars see "Jars and Lids"
. Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended process time for Apple Butter in a boiling-water canner.|
| ||Process Time at Altitudes of|
|Style of Pack ||Jar Size ||0 - 1,000 ft ||1,001 - 6,000 ft ||Above 6,000 ft|
|Hot ||Half-pints or Pints |
|5 min |