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Most modern recipes also include quite a bit of vinegar, as a nod to tradition, but largely to balance out the high levels of added sugar. Applesauce is a canned apple puree that’s meant to be eaten by the bowlful. Apple butter is cooked longer, so it takes on a different consistency than applesauce, much smoother. It’s also sweeter and more spiced than applesauce.
Process for the length of time on the chart below. Stir well and continue to cook on low, stirring occasionally until sauce is the consistency you like. Leave lid off or ajar to allow steam to escape. As the apples cook, you will be able to go from stirring with a spoon to a whisk. The color will get darker and darker as the apple butter thickens as well.
That’s Not Apple Butter!
Label your jars with pretty printable Canning Labels!
Preheat the oven to 325.Fill the sink with water and a splash of apple cider vinegar. Let the apple soak for a few minutes to get the waxy coating off. Rub each apple with a towel as you pull it out of the sink. Toss them in a roasting pan with 7 ½ cups of apple juice and 1 ½ cups of apple cider vinegar. Put the lid on the roasting pan and put the apple in the oven for about an hour and a half.
What Should the Texture Be?
I live at 7,000 feet and need to know the high latitudes conversion info. I’ve made jams but don’t process them in a canner. After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed.
Flatten into about 1 1/2-inch wide discs for regular size or 1-inch wide discs for mini cups. Place on a parchment paper-lined baking sheet and chill while melting the chocolate. Those secrets start with the right equipment.
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Once the batter around the edges begins to brown, add 3 to 4 tbsp. Of cooked apples on top, then transfer the skillet to a pre-heated oven set to 350 degrees, and bake for 12 to 15 minutes. When the center is firm and the edges are crispy, the pancake is done. After five minutes, use your jar lifter to carefully remove your jars from the canner, and set them in a cool place.
If you are already using boiling water canning techniques to preserve other foods, like pickles, you have most of the equipment you need to make apple butter. There are a few additional items that save you time when you make fruit butters, so consider buying them when you can. They suggest adding 2 cups of vinegar to 8 pounds of apples. I made that recipe and I actually had to throw it away because it made me gag. Don’t add more than 1/4 to 1/2 cup vinegar or lemon juice to a 5 to 8 pound batch of apple butter. If you're running low on pantry space or don't have enough canning jars on hand, save your homemade apple butter by freezing it.
FOR CANNING Apple Butter, YOU’LL WANT:
My particular slow cooker holds about 5lbs of apple slices, and if I remember correctly that made about 3-4 half-pint jars (1.5 to 2 pints). The actual yield will depend on how long you cook it, as some people finish their apple butter a bit thinner, and it’ll also depend on the apples you use. The more water they contain, the more it’ll cook-off and lower your yield.
Fruit butters are often lost in the shuffle when it comes to all the different types of preserves out there. They are creamy spreads made primarily out of fruit; their consistency is similar to that of butter, hence the name. Finally you can eat, can, or freeze the apple butter.
Simmer, stirring every couple minutes, until sauce thickens and turns dark brown, about 15 minutes. To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar. Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp towel. (Any food left on the rim will prevent a perfect seal.) Position the prepared lid and screw band on the jar and tighten according to the manufacturer's directions.
Place on a towel where they can sit undisturbed for 12 hours. It is no longer necessary to sterilize jars before canning (hurray!) but you should make sure they are preheated enough to not crack when placed in hot water. Canning Apple Butteris an amazing way to preserve the apple harvest. This is the best low-sugar apple butter, and it’s delicious on toast, yogurt, muffins, or oatmeal. You should store home canned apple butter in a cool, dark place. Read more about preparing canned food for storage here.
These can be stored in your pantry for up to three months. Preserve an abundance of apples by making this extra smooth, caramelized apple butter! This delicious fruit spread is simply an apple puree that is cooked down, concentrating the tart, sweet flavors.
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