Selecting, Preparing and Canning Fruit
Use Jonathan, Winesap, Stayman, Golden
Delicious, Maclntosh, or other tasty apple varieties
for good results.
- 8 lbs apples
- 2 cups apple cider
- 2 cups vinegar
- 2¼ cups white sugar
- 2¼ cups packed brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. For information about presterilizing jars see
"Sterilization of Empty Jars". Adjust lids and process
according to the recommendations in Table 1.
|Table 1. Recommended
process time for Apple Butter in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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