Canning apple butter is a wonderful way to preserve the sweet, spicy flavors of fall. This rich spread is perfect for slathering on toast, dolloping onto pancakes, or even giving as a thoughtful homemade gift. The process of canning is not only satisfying but also ensures you can enjoy the taste of fresh apples long after the harvest season is over. Here are three diverse and practical examples of canning apple butter recipes to inspire your next kitchen adventure.
This classic recipe brings the warm flavors of cinnamon and nutmeg to your apple butter. It’s perfect for breakfast spreads or for adding a sweet touch to desserts.
Start with about 5 pounds of peeled and cored apples. You can use a mix of your favorite apple varieties like Granny Smith for tartness and Fuji for sweetness. Chop the apples into small pieces and place them in a large pot. Add 1 cup of water to prevent sticking and cook on medium heat until the apples are soft, about 20-30 minutes.
Once the apples are soft, blend them using an immersion blender until smooth. Return the puree to the pot and stir in 2 cups of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt. Simmer on low for about 1 hour, stirring frequently until the mixture thickens and darkens in color.
To can your apple butter, ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place sterilized lids on top, and screw on the metal bands until they’re fingertip-tight. Process the jars in a boiling water bath for 10 minutes. Let them cool completely before storing in a cool, dark place.
This recipe elevates the traditional apple butter with the luxurious flavor of vanilla bean. It’s a delightful treat that pairs beautifully with cheese or as a filling for pastries.
Begin with 4 pounds of apples, cored and chopped. Combine them in a large pot with 1/2 cup of water and cook over medium heat until soft. Once softened, puree the apples as before.
In a separate bowl, mix the apple puree with 1 1/2 cups of sugar, the seeds of 2 vanilla beans (or 1 tablespoon of vanilla extract), and 1/4 teaspoon of salt. Simmer this mixture on low heat for about 1 to 1.5 hours until it thickens. Stir it often to prevent sticking.
When it’s time to can, follow the same steps as the classic recipe. Fill your sterilized jars, process them in a boiling water bath for 15 minutes, and allow them to cool completely.
For those who love a bit of zing, this spiced apple butter incorporates fresh ginger for an exciting twist. It’s perfect for holiday gifts or cozy breakfasts.
Start with 6 pounds of assorted apples. After peeling and coring, chop them and place them in a pot with 1 cup of water. Cook until soft, then blend until smooth.
To this apple puree, add 2 cups of sugar, 1 teaspoon of ground ginger (or 3 tablespoons of freshly grated ginger), 1 teaspoon of cinnamon, and 1/4 teaspoon of cloves. Simmer this mixture for about 1 hour, stirring frequently until it reaches your desired thickness.
Once ready, ladle the apple butter into sterilized jars, leaving a 1/4 inch headspace, and process in a boiling water bath for 10 minutes.