 | | Directions |
- If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
- Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
- Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
- To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
- Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: large pans, half-pint jars with lids suitable for canning
|  | | Ingredients | | - | | 4 pounds apples -mix several varieties, if possible |
| - | | 2 cups sugar |
| - | | 1 cup apple cider or water |
| - | | pinch salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon cloves |
| - | | 1/2 teaspoon allspice |
| - | | 1 lemon (optional) |
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