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.
Prep Time30 minutesmins
Cook Time1 hourhr
Water Bath or Steam Canning Time10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Side Dish
Keyword: Apple, Canning, Steam Canning, Water Bath Canning
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.