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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Apple Butter

Canning Apple Butter

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Ingredients

Yield: About 8 to 9 pints

Procedure

  1. Wash, remove stems, quarter, and core fruit.
  2. Cook slowly in cider and vinegar until soft.
  3. Press fruit through a colander, food mill, or strainer.
  4. 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 test for doneness 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.
  5. Fill hot into sterile half-pint or pint jars, leaving ¼ inch headspace. Quart jars need not be presterilized.

Recommended process:

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