Apple Butter recipe and canning

For those who are interested in the canning part, it starts around 2:55 into the video. Those who want to see the whole recipe can start from the beginning. ...

Slow Cooker Pear or Apple Butter - Canning What You Grow

Holly shows how to make and can pear butter in the slow cooker. Same method can be used for making apple butter. Recipe: 8 pounds whole apples or pears 1 cup...

Canning Bread and Butter Pickles

Here's the bread and butter pickle recipe I've used for the last 25 years. Bread and Butter Pickles 12 medium cucumbers 5 medium onions 1/4 cup canning salt ...

A Simple and Tasty Bread and Butter Pickles Recipe

Discover a top-rated recipe for Bread and Butter Pickles. Bread and butter pickles are a southern favorite and go well with all kinds of foods.

Everything you need to start canning at home and make delicious recipes for home canning:

Click here to visit At Home Canning For Beginners and Beyond.

How to Can - Bread and Butter Pickles Recipe

Get the top-rated recipe for Bread and Butter Pickles II at allrecipes /Recipe/bread-and-butter-pickles-ii/detailaspx These homemade bread and but Check out ...

Everything you need to start canning at home and make delicious recipes for home canning:

Click here to visit At Home Canning For Beginners and Beyond.

How to Can Bread and Butter Pickles

Learn how to can Bread & Butter Pickles from master canning expert Shirley Camp. She will deliver tips and instructions on home canning.

Everything you need to start canning at home and make delicious recipes for home canning:

Click here to visit At Home Canning For Beginners and Beyond.

Canning Bread and Butter Pickles

Here's the bread and butter pickle recipe I've used for the last 25 years. Bread and Butter Pickles 12 medium cucumbers 5 medium onions 1/4 cup canning salt.

Simple Canning Bread Butter Pickles

This recipe is really easy... What I Did Was... 2 Packs of Ball Bread and Butter Pickle Mix 10 Cups of Sugar 10 Cups of Vinegar 1) Cut your cucumbers into 1/...

Honey-Sweetened Chestnut Butter

one and a half pounds chestnuts (Photo credit: Marisa | Food in Jars)

If you've never tasted chestnut butter then you should check this out...

The first fall that my family lived in Portland was magical. We were escapees from Southern California and everything about the changing leaves, chilly nights, and morning frost was novel and thrilling to me. I was also innocently astonished by the new varieties of edible bounty around us.

Across the driveway, Mrs. Gosling grew raspberries and a wild herb garden. On the other side, Jan and Guy had pumpkins, beans, and apples on their tiny city plot. We had had plums and guava trees in Los Angeles, but the food of the Pacific Northwest felt sturdy and sustaining.


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Peach Butter

Here's a great recipe for making fruit butter. you can use pumpkin, peaches or persimmons. Thanksgiving is coming up and there is still time to make this wonderful dessert...

I'm sorry I haven't told you about this already, but I've been so behind on everything because of apricot season...

Let me go back a step: earlier this year I was tickled pink to get a call from West Elm, and we talked about giving catalogue readers and Front & Main readers a few recipes to go along with West Elm's collection of kitchen essentials, including wire-bail jars and lots of other stuff you need for saving the season. I liked the idea of quick jam and fresh pickles—that is, things that don't need to be canned in a boiling-water bath, but can instead be stored in the fridge. In the summertime when it's so hot outside, sometimes you just don't want to bother with the water bath.
This recipe, for fruit butter, can be adapted to whatever fruit you have: peaches, plums and apricots now, or, in the months ahead, pumpkins, persimmons and winter squash.

FRUIT BUTTER
 4 to 5 pounds of pumpkin, peaches or persimmons, sugar
optional: spices, bourbon or brandy

1  Peel the fruit and cut it into ½” chunks. Place it in a pot with enough water to cover the bottom ½” deep. Bring to a boil. Lower the heat, cover and simmer gently, stirring occasionally, for 20 minutes, or until the fruit is very soft.

2  Mash the fruit with a potato masher or pass it through a food mill. Measure the puree and note the quantity. For every cup of puree, measure ½ cup of sugar.

3  Add the puree and sugar to a large pot. Stir to combine, then bring to a boil. Lower the heat to a simmer and cook uncovered, stirring frequently, until reduced by half — 30 to 45 minutes. You’ll know the butter is ready when a spoonful chilled in the freezer for one minute doesn’t leak liquid at its edge.

4  If you like, stir in 2 teaspoons bourbon or brandy, or add ¼ teaspoon of ground spice. Taste and adjust to your liking.

5  Ladle the hot fruit butter into airtight glass or plastic containers, filling to within ¼” of the top. Put on the lids, allow the containers to cool and store in the refrigerator. Use within a month.
Yields about 2 pints


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Pumpkin Butter Recipe is Great for Home Canning

Great Pumpkin Butter Recipe, save this one for the fall and beyond, it's great for home canning!

3 1/2 cups cooked or canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package liquid fruit pectin
4  cups sugar
1/4 cup of water (if needed)

I mixed everything but the pectin in a large pot and brought to a boil.
I cooked several minutes and added most of the water.   I then added the pouch of
pectin and stirred.  The was thick but not too thick, it poured.
I ladeled into pint jars and the PRESSURE CANNED the jars at 11 PSI for 15 minutes.
I also took extra time bringing the canner up to heat and vented just a bit longer than I usually do.  I keep reading how unsafe is to BWB. 

I did this weeks ago and just opened a jar and it is great.  The pressure canning did not affect the taste.  It is thick.  It was not thick when I took it out of the canner.  Time thickened it.

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Maple Apple Butter

The Ungourmet made the comment that she wondered what it would be like to add maple syrup to apple butter. This idea certainly sounded good enough to make me curious. I was pondering how well apple butter would cook down if you used syrup, when it occurred to me that I probably wouldn't pay for real maple syrup any way: I would use maple flavored syrup. Then I decided the thing to do was flavor apple butter with maple flavoring rather than cinnamon.

It was too tempting of an idea to pass up. I had to try it and I am glad I did, because it is delicous.



(Printable Recipe)

Use one of the following methods to prepare the pulp. As always, I recommend using Fruit Fresh when cutting up the fruit.

Method 1: To prepare the pulp, first quarter the apples. Cook apples until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the apples through a food mill.

Method 2: Peel, quarter and core apples. Cook apples until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Process in a blender or food processor.

Measure pulp. For each quart of pulp, add 2 cups sugar, 2 tsp maple flavoring, and 2 tsp vanilla extract. Cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The apple butter is ready when it will mound up on a spoon.

Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Secrets to Canning Plum Butter

Biscuits and Plum Butter (Photo credit: Vegan Feast Catering)

Canning Plum Butter is a delicious lost art. Plum butter goes well with all types of bread and is a great addition to breakfast or lunch. If you haven't yet canned plum butter or tried this recipe, then I can vouch that brown sugar in plum butter is a great variation of a classic...

I had some brown sugar that I wanted to use up. At my house it tends to dry up before it gets used. I also had some plums that I wanted to can so I came up with the idea of using brown sugar in plum butter. The amount of brown sugar that I had was about 1/2 of what I needed so a also used white sugar.

It turns out that I can't really taste the brown sugar in the finished product. However the whole experiment made me curious about what it would taste like to make apple butter with brown sugar instead of white sugar. I just used up my brown sugar, and now I feel half tempted to buy some more just for another experiment.

I feel like I am being pretty redundant, in writing a recipe for plum butter, since I usually make all of my fruit butters pretty much the same. It is fun some times though to experiment with changing the spices. I think using lemon peel in plum butter rather than cinnamon is a nice change of pace.

Plum Butter

Use one of the following methods to prepare the pulp. As always, I recommend using Fruit Fresh when cutting up the fruit.

Method 1: Quarter pitted plums. Cook plums until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the plums through a food mill.

Method 2: Peel, quarter and pit plums. Cook plums until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Process in a blender or food processor.

Measure pulp. For each quart of pulp, add 2 1/2 cups sugar and 1 1/2 tsp cinnamon. Cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The plum butter is ready when it will mound up on a spoon.

Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Canning Apple Sauce and Apple Butter

There are so many fun things to do with apples, that I think I could write 3 or 4 posts just on apples alone. Since apple Sauce and apple butter start out the same way, I figured that it is logical to discuss them both in one post. In fact you can prepare them both in one day. Just prepare the pulp, set some of it aside for apple butter, can the apple sauce and while it is processing in the water bath, take out the pulp that you set aside and start preparing your apple butter.


Though some canning books say to peel and core the apples, you don't really need to because the skin and seeds are separated when you run the apples through your food mill any way.



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Canning Pear Butter

I was looking at the recipe for pear butter in The Complete Book of Small-Batch Preserving and pondering why they would give instructions that seem to me like the hard way of doing things. It actually took awhile for it to occur to me that people who don't do much canning might not even own a food mill. I was a little slow to figure things out, but I did finally realize that perhaps I should write both instructions.


My recipe for pear butter is reall basically the same as apple butter, except that I use a little less sugar.

Pear Butter
(Yield is about 4 half-pint jars for every dozen pears used)
(Printable Recipe)

Use one of the following methods to prepare the pulp. As always, I recommend using Fruit Fresh when cutting up the fruit.

Method 1: To prepare the pulp, first quarter the pears. Cook pears until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the pears through a food mill.

Method 2: Peel, quarter and core pears. Cook pears until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Process in a blender or food processor.

Measure pulp. For each quart of pulp, add 1 1/2 cups sugar, 1 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg. Cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The pear butter is ready when it will mound up on a spoon.

Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

View the Original article