Apple Butter

Wash, remove stems, quarter, and core apples. Add apples, cider and vinegar to a large pot on medium-low heat and cook until soft.

Press apple mixture through a colander, food mill, or strainer. Add milled apples back into a large pot on medium heat and add sugar and spices, 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, then it is ready.

Fill hot butter into sterile half-pint or pint jars, leaving 1/4 inch headspace. Quart jars need not be pre-sterilized but should be clean and kept hot until filling. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for apple butter in a boiling-water canner:

Style of pack: hot
Jar size:
Half-pints or pints at 0 to 1,000 foot altitude: 5 minutes
Half-pints or pints at 1,001 to 6,000 foot altitude: 10 minutes
Half-pints or pints above 6,000 foot altitude: 15 minutes
Quarts at 0 to 1,000 foot altitude: 10 minutes
Quarts at 1,001 to 6,000 foot altitude: 15 minutes
Quarts above 6,000 foot altitude: 20 minutes