Apple Butter #2, 8 to 9 pints
Source of Recipe
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Apple Butter #2, 8 to 9 pints
8 pounds apples, ( use Jonathan, Winesap,
...Stayman, Golden Delicious, Macintosh or
...other tasty apple varieties for best results)
2 cups cider
2 cups vinegar, 5% acidity
2 1/4 cups white sugar
2 1/4 cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
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 enough
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, leaving
1/4-inch headspace. Quart jars need not be pre-
sterilized, but jars should be hot prior to filling.
Adjust lids and process for 10 minutes in a boiling
water bath.
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.
This recipe yields 8 to 9 pints.
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