Michigan State University Extension
Preserving Food Safely - 01600362
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 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 hot sterile half-pint or pint jars (see directions for sterilization of jars), leaving 1/4-inch headspace. Quart jars need not be pre-sterilized, but jars should be hot prior to filling. 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 1 additional minute for each additional 1,000 feet elevation. Remove and drain 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 of Jar 0- 1001-- over Pack Size 1000 ft. 6000 ft. 6001 ft.
Hot Half-Pints 5 min. 10 min. 15 min. Hot Pints 5 10 15
Hot Quarts 10 15 20