Michigan State University Extension
Preserving Food Safely - 01600362
10/13/97

### APPLE BUTTER

    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

    Style

    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

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