APPLE BUTTER

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   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      


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