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How to Make Homemade Apple Butter Taste of Home

Apple butter takes time to boil down to the proper consistency, and you will use your large spoon to stir it constantly while it is boiling. Large Towel. It is always a good idea to gently cover your processed canning jars with a large towel for 24 hours, and ensure they seal properly. Small Towel. Apple butter, as indicated earlier, can be messy.

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Key Takeaways. Canned apple butter can last up to one year when properly stored. Factors such as temperature, moisture, and light can affect the shelf life of canned apple butter. Proper storage techniques, including keeping it in a cool, dry place and ensuring jars are properly sealed, greatly affect the shelf life.

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Unopened canned apple [ 1] butter can last for up to 2 years when stored in a cool, dry place away from direct sunlight. "From orchard to jar, canned apple butter whispers the secrets of autumn. Its longevity echoes the craft of preservation, bridging the seasons with a touch of sweetness that endures beyond the harvest.".

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Generally, properly stored canned apple butter can last for up to a year. It is important to store it in a cool, dry place away from direct sunlight and extreme temperatures. This will help maintain its quality and extend its shelf life. It is recommended to store canned apple butter in a pantry or cupboard.

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Storing Homemade Apple Butter. Homemade apple butter can be kept in the refrigerator for up to 2 weeks. If you want to store it for a longer period, it can be frozen for up to 6 months. When freezing apple butter, make sure to use a freezer-safe container and leave some room at the top to allow for expansion.

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Cook the apples. Place the apple quarters in a 8-quart Dutch oven or stock pot and add 1 cup water. Place over high heat, cover, and bring to a boil. Reduce the heat to medium and cook until they have slumped and you can easily crush the apples with the back of a wooden spoon, 40 to 45 minutes. Purée the apples.

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Canned apple butter is a delicious and versatile treat that can last quite a long time if stored properly. Typically, canned apple butter has a shelf life of about 1 to 2 years when stored in a cool, dry place.

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Unopened canned apple butter can last for quite a long time if stored properly. On the other hand, once opened, the shelf life is significantly shorter. Unopened Canned Apple Butter. When canned apple butter is properly sealed and stored in a cool, dark place, it can last for up to a year or even longer.

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Yes, apple butter can go bad over time. Similar to other food items, it has a shelf life and will eventually spoil. However, the length of time before apple butter goes bad largely depends on how it was made and stored. Homemade apple butter tends to have a shorter shelf life than store-bought apple butter, which often contains preservatives.

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Wash your lids and set aside in a clean place. Place a canning funnel on top of one of the jars. Ladle the warm apple butter into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar. Remove any bubbles from the jar (I use a plastic chopstick).

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Some apple butter is brown, while others are red due to the sweetened pears and lack of sugar and spices. Apple Butter can be enjoyed in many dishes, including baked goods and cold cereal. In particular, apple butter goes well on toast with cinnamon sugar sprinkled on top.

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Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here. Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.

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Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.

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Place the apples directly into a large pot with the syrup. Bring to a boil, reduce heat, and simmer 5 minutes. Pack hot apples into hot jars, leaving 1/2" headspace. Cover with boiling syrup, leaving 1/2" headspace. Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner.

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Once apple butter is done, ladle the hot apple butter into your hot canning jars. Leave 1/4 inch headspace. Make sure to remove air bubbles, then re-adjust the headspace, if needed. Wipe rim well, to ensure it is clean. Place the flat lid on jar, then screw on the band until it is fingertip tight.

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Cook it down - Bring the apple butter to a gentle boil over medium heat and cook it until it's thick enough to mound on a spoon, stirring occasionally to prevent sticking. Remove from heat. Pack the jars - Fill the jars with the hot puree using a ladle and canning funnel, leaving ¼ inch of headspace on top.