Apple Butter Recipe Canning Ball

Results in 6 half pint jars. Once apple butter is done, ladle the hot apple butter into your hot canning jars.

Apple Pie Jelly (with Ball Jam Maker) Recipe The

Ball guide to preserving recipes.

Apple butter recipe canning ball. Process in a hot water bath for 15 minutes. Crockpot apple butter for canning. Makes about 4 (8 oz) half pint or 2 (16 oz) pint jars.

Its enough for a “small batch” of apple butter. Ladle hot apple butter into the hot jars (half pints or pints), leaving ¼ inch of head space, wipe the jar mouths with a clean, damp rag and gently screw the lids on. Process for 10 minutes in a hot water bath.

Combine apple purée, sugar, cinnamon, and cloves in a clean large stainless steel saucepan. Then chop into rough chunks. Add sugar and spices and cook at a gentle boil over medium heat (stirring frequently) until it is thick enough to mound on a spoon.

I had done some research a while back because i wanted to start preserving fruits that i got a good deal on. Continue cooking on high until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours. The process for how to make apple butter on a stovetop is exactly the same as crockpot apple butter, just a bit quicker.

Begin by washing the apples very well under cool running water. Apple butter contains added sugar and is simmered for a long period of time to allow for more evaporation of liquid resulting in a very thick “buttery” consistency. Add the water or apple juice and cook on medium heat (with a lid) for approximately 2 hours, or until the apples are soft and start to fall apart.

Wipe rim well, to ensure it is clean. Peel and core your apples. Allow the apple butter to fully cool before freezing.

The perfect way to use up all of those fall apples. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. … i’m using 5 pounds of apples.

Fresh apples, brown sugar, and spices combine to make this smooth apple butter. Remove air bubbles, wipe the rim and tighten on the lids. How to can apple butter *a detailed and printable recipe card with measurements is at the bottom of this post.

Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Sterilize the jars and lids in boiling water for at least 5 minutes.

To freeze apple butter, keep 1/2 inch of space between the top of the apple butter and the top of the jar. Cut apples into eighths, removing stem and blossom ends. Shelf life, storage, and freezing.

Seal, label, and freeze for up to 10 months. (4 days ago) cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. Add apples to a saucepan with water, and boil until soft.

If you’ve always wanted to try canning, this apple butter recipe is a great place to start. Measure your puree cup by cup into the slow cooker, and then add one tablespoon each of granulated sugar and brown sugar per cup of puree. Remove from heat and press mixture through a sieve or a foodmill.

Ladle hot apple butter into sterilized canning jars, leaving 1/4 inch headspace. Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree. … slice the apples into quarters or, smaller size pieces if the apples are really large.

I set the lids to heat on the stove in a little water and got all set up to begin the canning process. Place the flat lid on jar, then screw on the band until it is fingertip tight. See more ideas about canning recipes, canning, recipes.

Start by sterilizing your ball® jars and lids with warm soapy water. While similar, apple butter is thicker and sweeter than applesauce. What’s most important is having your canning tools ready before you start.

Cook your puree in the slow cooker. As the apple butter is simmered, the added sugar caramelizes and develops a rich flavor. How to can apple butter:

And you’ll get the same results time after time. The liquid from the apples will greatly add and overflow smaller pots. Cooking the apples to a sauce and then measuring and adding the appropriate amount of sugar will allow you to follow the suggested ratios or at least remember how much sugar you added last time.

If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon. Combine apples and apple cider in a large, deep stainless steel saucepan;

If doubling this recipe do not increase water without a 4qt or larger pot. Peel, core, and slice the apples. Place dutch oven or kettle in a sink filled with ice water to cool apple butter.

For spiced apple butter use 1:1 ratio substitute of water with apple cider and 3 cups of sugar. Cook, covered, over medium heat until the apples are soft, about 20 minutes. Up until last weekend, i was terrified at the thought of canning.

Just fresh apples, cinnamon, and a bit of maple sugar make this apple butter rich and velvety. Watching it go from whole apple slices to apple butter in just a few turns of the whisk!

Apple Butter Recipe Apple butter, Food recipes, Butter