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Water Bath Canning or Steam Canning Apple Butter? I use this very simple, safety-tested recipe from Ball Canning. Apple butter is cooked down, caramelized apple sauce. I love to eat apple butter on toast, it is delicious. We have been picking apples at our local orchard while I wait for my apple trees to mature. I usually pick a large amount of apples since I will be canning many types of apple products to have throughout the year. Typically I am making large batches of applesauce. If I am already processing a lot of apples I also enjoy making apple butter because it is so simple to make.

Ball's Recipe for Apple Butter

I always turn to my Ball Canning books first when looking for recipes to try. I started here when looking for how to can apple butter. Ball Canning ensures all their recipes are tested and meet the most up-to-date safety standards for home canning. So this apple butter recipe is safe for canning. This recipe can be found in the Ball Canning Back To Basics Book – A foolproof guide to canning jams, jellies, pickles, and more. The recipe is found on page 129 and is titled Apple Butter. According to the recipe it makes about 6 (1/2 pint) jars or 3 (1 pint) jars of apple butter. I typically process them in the 1/2 pint jars because my family doesn’t eat as much apple butter so the smaller serving size is perfect for us. This apple butter recipe is also perfect to use in a steam canner.

My Go-To Equipment

In addition to the Water Bath Canning equipment, I found these additional items to be super helpful when canning this recipe:

Johnny Apple Peeler, Slicer, Corer – this helped to speed up my apple prep time
Supa Ant Canning Ladle – A 1/2 pint ladle! This has quickly become one of my favorite canning tools
Cuisinart Food Processor – Links to the specific model I’m currently using
Fruitsaver Steam Canner – This can be used in place of the water bath canner for this recipe

You can find the list of all the equipment I used (and links to where to find them) in the recipe card below.

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What are the Best Apples for Apple Butter?

When it comes to making apple butter, not all apples are created equal. The right choice of apples can make a difference in flavor and texture. Personal preference can play a role in the apple that is used but some apples are particularly well-suited for creating rich, carmelized apple butter.

These are the Apples I Recommend:

Jonathan Apples: Known for their perfect balance of sweetness and tartness, Jonathan apples contribute a rich flavor to your apple butter.
Gravenstein Apples: These apples are prized for their slightly spicy and wine-like taste, adding complexity to your apple butter.
Cortland Apples: With their tender and crisp texture, Cortland apples break down easily during cooking, creating a smooth and velvety apple butter.
Jonagold Apples: A cross between Jonathan and Golden Delicious, Jonagold apples bring a sweet and tangy taste, making your apple butter both sweet and flavorful.
McIntosh Apples: McIntosh apples offer a distinct aroma and a slightly tart taste, enhancing the overall sensory experience of your apple butter.
Fuji Apples: If you prefer a sweeter apple butter, Fuji apples are an excellent choice. They bring a natural sweetness that balances well with other ingredients.
Honeycrisp Apples: Known for their crispness and honey-like sweetness, Honeycrisp apples can add a refreshing element to your apple butter.

Tips for Apple Selection:

Mix and Match: Combining different apple varieties can result in a more complex and nuanced flavor profile for your apple butter.
Balance Sweet and Tart: A mix of sweet and tart apples can create a well-balanced apple butter that appeals to a variety of taste preferences.
Local Varieties: Consider using locally grown apples for a fresher and more unique flavor. Visit a nearby orchard to discover hidden gems.

Experiment and find the combination of apples that suits your taste preferences.

Apple Butter Canning Recipe

This delicious recipe from Ball Canning is an easy way to preserve apples. This apple butter canning recipe should yield about 3 1-pint jars of apple butter.

Ingredients for Apple Butter

4 lbs Apples, rinsed and peeled (about 12 to 16 medium apples)
3/4 cup Apple Cider
1-2 cups Brown Sugar (Start with 1 cup of brown sugar. If desired, gradually add more to taste, up to 2 cups)
Ground Cinnamon (To taste)

Canning Apple Butter Step-by-Step Instructions:

1. Clean Jars and Lids

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.

2. Prep the Apples

Wash your apples under cold water. Core, peel, and chop your apples.

I like to use my Apple Peeler, Slicer, and Corer. It makes the process so fast and easy. You can also use a vegetable peeler, knife, and cutting board to accomplish the task. According to Ball Canning in this recipe, you can leave the skins on to retain more color and taste. I did peel mine when making this recipe.

3. Cook Apples Down

Add your apples to a stainless-steel pot or enameled Dutch oven. Bring the apples to a boil over high heat.

Reduce heat, cover, and simmer your apples until they are very soft.

4. Process Apple Until Smooth

Once soft remove from heat and allow the apples to cool slightly. Using your food mill, food processor, or blender process the apples in batches until smooth (smooth apple sauce texture).

5. Add Additional Ingredients

Return the apple puree to your stainless-steel pot or enameled Dutch oven. Stir in apple cider, 1 cup of brown sugar, and the ground cinnamon. Taste and gradually adjust the brown sugar to taste up to 2 cups of sugar. Add more ground cinnamon if needed.

6. Thicken Apple Butter

Cook on a gentle boil over medium heat, stirring frequently, until the apple mixture thickens and holds its shape.

You can test this by scooping a small spoonful onto a plate. If there is no separation between the liquid and the apples then you have reduced it enough to be apple butter.

7. Prepare Canner

While the apple mixture is cooking down.

Using a Water Bath Canner:

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint or pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner:

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint or pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.

8. Fill the Jars

Once you have hot jars and the apple butter is at the consistency you are happy with. Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars. If using a steam canner remove the steam canner lid and remove your jars one at a time using your jar lifter.

Ladle the hot apple butter mixture into the hot jar. Leave 1/2 inch headspace (use your headspace measurer to verify the correct amount).

Using your de-bubbler make sure to remove all air bubbles.

Apple butter has a thinker consistency so air bubbles may be hiding so ensure you do this a few times to remove as many air bubbles as possible.

Adjust headspace, if necessary, by adding additional hot apple butter.

Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner or steam canner using your jar lifter.

Repeat this step until all Apple Butter has been used.

9. Process the Jars in the Water Bath or Steam Canner

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint and pint jars for 10 minutes.

Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” in accordance with your altitude.

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process 1/2 pint and pint jars for 10 minutes.

Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

10. Remove and Cool

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars.

Allow your jars to cool for 12-24 hours before handling.

11. Wash, Label, and Enjoy!

Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing.

Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

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Homemade Apple Butter

There is nothing better than opening a homemade item to serve to your family. I love this recipe because it is so simple to make. I made it with the ingredients above but in theBall Canning Back To Basics Book – A foolproof guide to canning jams, jellies, pickles, and more there is the option to switch out the apple cider, brown sugar, and cinnamon for other ingredients. The different liquid, sweetener, and seasoning options are on page 126. That way if your family doesn’t like something or have a food allergy the recipe can be adjusted.

I hope you enjoy creating apple butter that you can for your family. That way you can have a taste of fall all year long. Looking for some additional recipes for preserving apples? Then check out these other amazing recipes:

Recipe Card

Seven half pint canning jars filled with apple butter sitting on a counter.

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Water Bath or Steam Canning Apple Butter

Water bath or steam canning apple butter. Use four ingredients and Ball Canning's water bath or steam canning recipe from the Ball Canning Back to Basics Book to make apple butter.

Yields Pint Jars

Prep Time 30

Cook Time 1

Water Bath or Steam Canning Time 10

Total Time 1 40

Equipment

Jar Lifter
Knife
Apple peeler or Apple Peeler, Slicer, Corer
Apple Peeler, Slicer, Corer or Apple Peeler and Apple Corer
Apple Corer
Large stainless steel pot or Enameled Dutch Oven
Enameled Dutch Oven or Large Stainless Steel Pot
Measuring cups
Food mill or Food Processor or Blender
Food Processor or Food Mill or Blender
Blender or Food Mill or Food Processor
1/2 Pint Canning Ladle
Blender or Steam Canner
Steam Canner or Water Bath Canner
1/2 Pint or Pint Size Canning Jars
Regular or wide mouth canning lids (depending on what jars you are using)
Regular or wide mouth canning rings (depending on what jars you are using)
Jar Lifter
De-bubbler
Headspace measurer
Enameled Dutch Oven

Ingredients

4 pounds Apples, rinsed and peeled (about 12 to 16 medium apples)
3/4 cup Apple Cider
1-2 cups Brown Sugar Start with 1 cup of brown sugar. If desired, gradually add more to taste up to 2 cups
Ground Cinnamon To Taste

Instructions

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Wash your apples under cold water. Core, peel, and chop your apples. I like to use my Apple Peeler, Slicer, and Corer. It makes the process so fast and easy. You can also use a vegetable peeler, knife, and cutting board to accomplish the task. According to Ball Canning in this recipe, you can leave the skins on to retain more color and taste. I did peel mine when making this recipe.
Add your apples to a stainless-steel pot or enameled Dutch oven. Bring the apples to a boil over high heat.
Reduce heat, cover, and simmer your apples until they are very soft.
Once soft remove from heat and allow the apples to cool slightly. Using your food mill, food processor, or blender process the apples in batches until smooth (smooth apple sauce texture).
Return the apple puree to your stainless-steel pot or enameled Dutch oven. Stir in apple cider, 1 cup of brown sugar, and the ground cinnamon. Taste and gradually adjust the brown sugar to taste up to 2 cups of sugar. Add more ground cinnamon if needed.
Cook on a gentle boil over medium heat, stirring frequently, until the apple mixture thickens and holds its shape. You can test this by scooping a small spoonful onto a plate. If there is no separation between the liquid and the apples then you have reduced it enough to be apple butter.
While the apple mixture is cooking down.
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint or pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint or pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Once you have hot jars and the apple butter is at the consistency you are happy with.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Ladle the hot mixture into the hot jar. Leave 1/2 inch headspace (use your headspace measurer to verify the correct amount).
Using your de-bubbler make sure to remove all air bubbles. Apple butter has a thinker consistency so air bubbles may be hiding so ensure you do this a few times to remove as many air bubbles as possible. Adjust headspace, if necessary, by adding additional hot apple butter.
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner using your jar lifter.
Repeat steps 9-11 for the remaining apple butter, until the jars are filled.
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint and pint jars for 10 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process 1/2 pint and pint jars for 10 minutes.
Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe can be found in the Ball Canning Back To Basics Book - A foolproof guide to canning jams, jellies, pickles, and more. The recipe is found on page 129 and is titled Apple Butter. This recipe is safe to use with a Water Bath Canner or a Steam Canner.

Course: Side Dish

Keyword: Apple, Canning, Steam Canning, Water Bath Canning