Apple Butter with no canning?

Forgive me if this topic has already been dealt with but my search did not come up with anything and I am desperate!

6 Answers

  • Nyleve Oct 20, 2021

    I think you’re unnecessarily worried about canning. I would make the apple butter and pack it into re-usable canning jars (buy some if you don’t already have them) that have been very well washed and rinsed in hot water. Keep them warm so they don’t crack when you fill them with the hot apple butter. Screw on new lids and place in a boiling water bath for about 5 minutes.

      • RosemaryHoney Oct 21, 2021

        I second Nyleve’s post. Canning is really not hard, and doesn’t actually require special equipment. Just a big soup pot, some tongs, and a good oven glove.

        But I’ve also simply frozen apple butter in freezer bags, and it’s fine. It loses some of it’s thick, rich texture, so I usually defrost it, then return it to the crockpot for a couple of hours before jarring it for storage in the fridge.

        But for the last few years, I’ve been canning without the water bath – know, I know…it’s risky and not recommended – by simply boiling my jars and rings, filling them with the hot (almost boiling) apple butter, and then sealing them up. It’s really just laziness that I don’t just toss them back in the boiling water for the final water bath…

        • Nyleve Oct 21, 2021

          Truth time. I don’t process either. But don’t tell anyone.

          • RosemaryHoney Oct 22, 2021

            Ha! I know!!! I feel the same way. For as long as I can remember, my great aunt has made chili sauce, apple butter, and peaches, and distributed jars and jars of them to everyone in the family for Christmas gifts. A few summers ago, I went over to her house to learn her chili sauce recipe, and I discovered that she doesn’t process anything! Even the peaches! She was like “Come on…who really does that?” as I stood there with my mouth gaping open. Then she said “You think we knew about micro thingys way back when?” And I stopped processing as diligently after that. I know if certain Chowhounder catch our posts, we’ll be in for it. But…oh well.

            • Nyleve Oct 22, 2021

              I never process jams or chutneys or other things that cook for a long time. I’m careful to have the jars and lids sterilized and hot and I fill them straight from the bubbling pot. To my knowledge I’ve never poisoned anyone. I would always process stuff like pickles or low-acid sauces. But let’s keep this dirty little secret to ourselves.

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