State University Extension
Preserving Food Safely - 01600362
USE JONATHAN, WINESAP, STAYMAN, GOLDEN DELICIOUS, MACINTOSH
OR OTHER TASTY APPLE VARIETIES FOR BEST RESULTS.
8 lbs. apples
2 cups 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
YIELD: About 8 to 9 pints
PROCEDURE: 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 adequately 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 (see directions for
sterilization of 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.
Sterilization of Empty Jars
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.
RECOMMENDED PROCESS TIMES FOR APPLE BUTTER
IN A BOILING-WATER CANNER
Process Time at Altitudes of
of Jar 0- 1001-- over
Pack Size 1000 ft. 6000 ft. 6001 ft.
Hot Half-Pints 5 min. 10 min. 15 min.
Hot Pints 5 10 15
Hot Quarts 10 15 20