Michigan State University Extension

Preserving Food Safely - 01600362

10/13/97

APPLE BUTTER

USE
JONATHAN, WINESAP, STAYMAN, GOLDEN DELICIOUS,

MACINTOSH

OR
OTHER TASTY APPLE VARIETIES FOR BEST RESULTS.

8
lbs. apples
2
cups cider
2
cups vinegar (5% acidity)
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

fruit.
Cook slowly in cider and vinegar until soft.
fruit
through

a colander, food mill

or

and

Press

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

core

on

the spoon.

Another way to determine

butter
is cooked adequately is to spoon a
onto
a plate.

when

small

quantity

When a rim of liquid does not separate around

the
edge of the butter, it is ready for canning.
into
hot sterile half-pint or pint
sterilization
of jars), leaving
jars
need

the

not

be

prior
to filling.

Fill

hot

jars (see directions for

1/4-inch headspace.

pre-sterilized,

Quart

but jars should be hot

Adjust lids and process.

Sterilization
of Empty Jars

To sterilize empty jars, place them right side up on the

rack
in a boiling-water canner.

Fill

the canner

and

jars

with
hot (not boiling) water to 1 inch above the tops of the
jars.
Boil 10 minutes at altitudes of less than 1,000 feet.
At
higher elevations, boil
additional
1,000 feet

elevation.

additional minute

Remove

and

drain

for

hot

sterilized
jars one at a time as filled.

RECOMMENDED PROCESS TIMES FOR APPLE BUTTER

IN A BOILING-WATER CANNER

Process Time at Altitudes of

Style

each

of
Jar

0-

1001--

over

Pack
Size

1000 ft.

6000 ft.

6001 ft.

5 min.

10 min.

15 min.

10

15

10

15

20

Hot
Half-Pints
Hot
Pints

Hot
Quarts

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