Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Friday, September 25, 2015

Home Canning - Apple Butter Recipe

Last week I picked up 3 bushels of Gala apples at a really fabulous price. I decided to do some home canning and made some big batches of apple sauce, apple pie filling and of course....apple butter. When I make apple butter and home can it...I use the recipe from the Ball Blue Book - Guide to Preserving.

This apple butter recipe is for home canning and will make 6 half-pint or 3 pint jars.

Home Canning - Apple Butter Recipe

4 pounds of apples (12-18 apples)
2 cups of water
4 cups granulated sugar
2 tsp. ground cinnamon
1/4 tsp. cloves

Prep: Wash apples under cold running water, drain. Core and peel apples. Cut apples into quarters. (I use an apple peeler & corer that I got from Pampered Chef and it's fabulous! I had 18 apples done within 7 minutes).

Cook: Combine the apples and water together in a large saucepan (I use a medium-sized stock pot). Cook apples at a simmer until soft. Puree mixture using an electric food processor or food mill (I use my Ninja Blender). Measure 2 quarts of apple pulp; return apple pulp to the pan. Stir in the granulated sugar and spices, stirring until sugar dissolves (over medium heat). Cook at a gentle boil until the apple mixture is thick enough to mound on a spoon, stirring frequently. Remove from heat.

Fill: Ladle hot apple butter into a hot jar, leaving a 1/4" headspace and remove air bubbles. Wipe the rim of the jar clean and then add the seal and band, adjusting the band until it's finger-tip tight. Place jar on the rack elevated over simmering water in your water bath canner. Repeat until all jars are filled.

Process: Lower the rack into the simmering water. The water needs to cover the jars completely by at least 1". Adjust the heat to medium-high, cover the canner and bring water to a rolling boil. Process half-pint or pint jars for 10 minutes. Turn off heat and let the jars sit in the hot water for an additional 5 minutes. Remove jars from canner and sit them on a towel on your counter-top to cool. After 12 hours, check seals to make sure jars sealed properly.


Theresa said...

I have been canning on & off but, would love to make your recipe. It just won't cool down here & I don't have air conditioning right now, lol or really not lol. Pinning for later. Maybe in the next few weeks I can make some. Thanks for the recipe.

jopb said...

I would love to make Apple butter. There are so many delicious varieties of Apple available right now.