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---
title: Apple Butter
---
# Apple Butter
This recipe is from the [National Center for Home Food Preservation][nchfp], and
works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh
apples.
## Ingredients
* 8 lb apples
* 2 c apple cider
* 2 c vinegar
* 2 1/4 c white sugar
* 2 1/4 c packed brown sugar
* 2 tbsp ground cinnamon
* 1 tbsp ground cloves
## 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 sterile half-pint or pint jars, leaving ¼-inch headspace. Quart
jars need not be presterilized. Adjust lids and process according to the table
below.
<table>
<thead>
<tr>
<th>Style of Pack</th>
<th>0-1000 ft</th>
<th>1001-6000 ft</th>
<th>Above 6000 ft</th>
</tr>
</thead>
<tbody>
<tr>
<td>Hot pack, half pints or pints</td>
<td>5 mins</td>
<td>10 mins</td>
<td>15 mins</td>
</tr>
<tr>
<td>Hot pack, quarts</td>
<td>10 mins</td>
<td>15 mins</td>
<td>20 mins</td>
</tr>
</tbody>
<caption>Recommended process times</caption>
</table>
[nchfp]: https://nchfp.uga.edu/how/can_02/apple_butter.html
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