Last weekend Brian’s mom gave us a huge sack of apples from her apple tree! I’ve enjoyed being creative and finding ways to use them all. As apples begin their season I thought I’d share these easy steps for making and canning apple butter. This is the recipe from the Better Homes and Gardens cookbook. I’m glad I used such a traditional recipe — the apple butter turned out exactly how I’d hoped.
4 1/2 pounds tart cooking apples, cored and chopped
3 cups apple cider or apple juice
2 cups sugar
1 1/2 teaspoons ground cinnimon
1/2 teaspoon cloves
1/2 teaspoon allspice
1. Chop apples. Combine apples and cider in an 8 to 10 quart cooking pot. Bring to boiling; reduce heat. Let simmer for 30 minutes, covered. Press through food mill or let cool and chop until it becomes pureed pulp. Return to pot.
2. Stir in sugar, cinnamon, cloves and allspice. Bring to boiling; reduce heat. Cook, uncovered, over very low heat for 1 1/2 hours or until very thick.
3. Ladle hot apple butter into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Process in a boiling-water canner for 5 minutes. Remove jars and cool on racks. It is probably best to read through more detailed canning instructions such as ones found at www.homecanning.com