How to Can Apple Butter in Quart Jars
- 1). Wash unpeeled apples, removing only the stems, and cut them into quarters, or four pieces from each apple.
- 2). Boil the apples in water for 20 minutes until they are soft in a covered 12-quart stock pot, which is large enough to accommodate this many apples without boiling over.
- 3). Spoon cooked apples into a strainer and push them through with a large spoon to remove seeds, cores and skins; or spoon the mixture into a food mill, which is a strainer equipped with a crank that separates skins, cores and seeds from the apple pulp.
- 4). Return clear apple pulp to the same large pot that has been rinsed out. Add 2 cups cider or cider vinegar, 4 cups water, 8 cups sugar, 1/8 tsp. salt, 4 tsp. cinnamon and 1 tsp. each ground cloves and nutmeg. Continue cooking at medium-low heat for roughly two hours or until the mixture is brown and has the consistency of soft butter. Stir the mixture frequently to prevent it from burning and sticking to the bottom of the pan.
- 5). Wash quart canning jars, lids and rings in hot soapy water, rinse well with more hot water, and set aside to air dry. Fill the quart canning jars with hot apple butter to within 1/2 inch of the top to allow for expansion during processing.
- 6). Run a long, sharp knife around the inside edges of the jars to remove any air bubbles in the butter, and wipe the top rims of the jars clean of any residue.
- 7). Boil jar lids and screw bands for 10 minutes to sterilize them. Drain and place them on the jars and tighten just enough to secure them.
- 8). Place jars on the rack in the canning kettle and fill the kettle with lukewarm water to cover the jars by about an inch, as they must be completely immersed in boiling water to assure that the heating process kills any bacteria inside the jars.
- 9). Cover the pan and bring to a fast, rolling boil on high heat, then turn down heat to medium or high enough to maintain a slow, steady boil. Process, or boil, the quart jars for 10 minutes at an altitude of 0-1,000 feet, 15 minutes at 1,001-6,000 feet and 20 minutes above 6,000 feet.
- 10
Turn heat off, remove canner kettle lid and allow jars to rest for five minutes before removing them from the canner with the jar lifter. Tighten jar rings once they are cool enough to touch, label the jars with contents and date of processing, and store in a cool, dark place for up to one year.
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