Canning Apple Butter

 I love this on toast or a bagel.  It's also good to add into a spice cake.  Using apple cider and apple cider vinegar makes for a very rich apple butter. 

You can do this in slow cooker for 8-12 Horus on low.

CANNING APPLE BUTTER

(makes 10-12 pints)

Ingredients;

*6 pounds tart apples (I use Granny Smith), peeled, cored and cut up into bite size pieces

*6 cups apple cider or apple juice (I use apple cider)

*1/2 cup apple cider vinegar

*3 cups granulated sugar

*1 tablespoons ground cinnamon

*3/4 teaspoon ground cloves

*3/4 teaspoon ground allspice

*1/8 teaspoon salt (optional)

Directions:

~In a large dutch oven or stock pot, add 6 pounds chopped apples, 6 cups apple cider, 1/2 cup apple cider vinegar, 3 cups granulated sugar, 1 tablespoon ground cinnamon, 3/4 teaspoon ground allspice, 3/4 teaspoon ground cloves, and 1/8 teaspoon salt.

~Bring mixture to a boil over medium heat, stirring occasionally.

~Reduce heat to low and simmer for 4-6 hours, stirring every 20-30 minutes.

~Using a immersion blender or blender and blend mixture until smooth.

~Simmer for another 30-60 minutes.

Process Apple Butter:

~Sterilize canning jars.

~Heat up lids for a couple minutes.

~Heat up water in water bath canner.

~Fill jars with apple butter, leaving a 1/2 inch head space.

~Wash off tops of jars to remove any residue.

~Wipe tops of jars with a paper towel dipped in white vinegar.

~Place lids on and rings finger tight.

~Place in hot water bath and boil for 15 minutes.

~Remove from hot water and place on a towel to cool and bubble on lid should go down within a few minutes of removing from bath (this means it sealed).

~Allow to sit for 24 hours before storing.