HOMEMADE APPLE BUTTER - For 8 jars

2. Make apple sauce:
(1) Put apples in a stock pot or large pot with 1-2 cups of water depending on how full your stock pot is and cook the apples on medium heat until they are tender.
(2) This takes between 20-30 minutes. You can stir them occasionally and check and make sure there is enough water so that the sauce doesn't become scorched on the bottom of the pan.

3. Make applesauce using a food mill:
(1) Get out a large glass bowl and put the food mill on the edge of it.
(2) Fill the food mill about three-fourths full and start turning the crank. Turn the crank in both directions in order to get as much sauce out of your apples that you can.
(3) Dump the skins, core, and seeds into a compost bucket.
(4) Continue doing this until you have processed all of the apples.
Note: If you don't have a food mill, you can press the apples through a sieve.


5. The Joy of Cooking says for each cup of apple butter add the following:
(1) 1/2 cup of brown sugar
(2) 1 t cinnamon
(3) 1/2 t cloves (next time I will do less cloves)
(4) 1/4 t allspice
6. Cook the apple butter on low for 6 hours. I checked mine a few times and stirred it.
7. Clean canning jars: About an hour before the apple butter is done, put your canning jars into the dishwasher or use hot soapy water and rinse them in hot water to sterilize them. Fill the jars with hot water and let them sit in this hot water until they are ready to be filled up. This will keep the jars from cracking when you put the apple butter inside of them.
8. Fill water bath canner with 4-5" of water: I use my Better Homes & Garden Cookbook for canning, and it says to fill your canner with enough water to cover the jars when they're put in for processing. The box on the Ball jars says to heat this water until it is simmering (180 F). It takes about 15-20 minutes for all of this water to get at this temperature.

10. Fill one jar at a time with apple butter: Put a large canning funnel onto the mouth of the jar and use a ladle or measuring cup to put the apple butter into the jar and allow about 1/4" left on the top for any expansion.
11. Wipe down mouth of the jar: Wipe down the top and edges of the jar to remove any apple butter that would prevent a proper seal from forming.
12. Put the lid & band on the jar: Take a lid out of the saucepan with a fork, and center it over the jar. Hold it in place with your finger and then with your other hand put on the band and tighten it until it is what they call "fingertip tight." They say to make sure the bands are not too tight because any air inside the jar must be able to escape during the canning process.

14. Let jars sit in the canner for 5 minutes after the timer goes off: After the jars have been processed, turn off the heat and let them sit in the water bath canner for 5 minutes. Then take them out with the jar lifter and put them on a clean towel and let them sit undisturbed for 12-24 hours. Do not touch the bands or you can loosen the seal!

16. Storage: You can store the jar in a pantry for up to 1 year. The jars may be stored with or without the bands.

Other jam and canning blogs you can check out:
Making Low Sugar Blackberry Jam
Making & Canning Applesauce
How to Make Low Sugar Raspberry Jam
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