Directions:

• Cut apples into eighths, removing stem and blossom ends. Combine apples and apple cider in a large, deep stainless steel saucepan; cook, covered, over medium heat until the apples are soft, about 20 minutes. Remove from heat and press mixture through a sieve or a foodmill.


• Place 8 clean 250 ml mason jars on a rackin a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Measure the puree back into the saucepan. Depending on the tartness of the apples, add 1/2 to 3/4 cup (125 to 175 ml) of each of the sugars for each one cup (250 ml) of puree. Add the lemon juice and bring mixture to a boil, stirring constantly. If desired, add 1/2 tsp (2 ml) butter or vegetable oil to reduce foaming Reduce heat and boil gently uncovered for 40-50 minutes or until the mixture is thickened. Stir in the spices and lemon rind during the last 5-10 minutes of the cooking time. Remove saucepan from heat.


• Quickly ladle hot apple butter into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more apple butter. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining apple butter.


• When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*


• When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within 1 year.

Notes & Tips