Apple Butter — NCHFP
Tested NCHFP boiling-water canning recipe for traditional spiced apple butter.
Ingredients
Apple butter
- 8 lb apples
- 2 cups apple cider
- 2 cups vinegar 5% acidity
- 2 1/4 cups white sugar
- 2 1/4 cups packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Equipment
- Boiling-water canner
Directions
- Wash, remove stems, quarter and core the apples. Cook slowly with the cider and vinegar until soft.
- Press the cooked fruit through a food mill or sieve. Add both sugars and spices; cook gently, stirring frequently, until thick enough to round up on a spoon.
- Fill hot sterile half-pint or pint jars, leaving 1/4-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply two-piece lids.
- Process half-pints or pints in a boiling-water canner for 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and follow the altitude-adjusted NCHFP process. If processing for only 5 minutes, jars must be pre-sterilized.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/