Monday, October 8, 2007

Apple Butter

8 lbs apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups brown sugar
2 tbsp cinnamon
1 tbsp ground cloves
Wash, remove stems, quarter, anc core fruit. Cook slowly in the cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with spices and sugar, 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 1/4 inch headspace. Adjust lids and process.
Process times
0-1,000 ft above sea level 5 minutes
1,001-6,000 above 10 minutes
above 6,000 15 minutes

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