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I tried apple butter at a restaurant years ago and fell in love with it. So I made it in huge batches and started canning apple butter. Below I share my recipe and tips.
Many say you shouldn’t can apple butter but as long as you get it past 248 degrees to kill botulism you will be fine. Do the sight and sniff test when opening ANY canned item and if an item doesn’t seal properly put it in the fridge and use within 5 days.
In 2015 there was only 140 deaths caused by botulism…and of those 140, only 2 were home canning related. One was due to improper processing times and the other was because they ate after the jar had unsealed.
If you don’t want to can it, you can store it in a mason jar and freeze it for storage if you have the room.
Canning Apple Butter Recipe and Tips
- Cut the apples into quarters, without peeling or coring them, cut out damaged parts.
- Put them into large pot , juice or cider, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
- Ladle apple mixture into a foodmill process into a large bowl below. This is a basic applesauce recipe.
- Measure out 24 cups of apple puree
- Add 6 cups of granulated sugar and cinnamon, and ground cloves.
- Stir until the sugar dissolved, then bring the mixture to a boil over medium-high heat, stirring frequently. Reduced the heat and boiled gently, stirring frequently until the mixture thickens and holds its shape.
- Process in a water bath. Boil for 20 minutes.
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