There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 10 to 12 pounds apples, washed and quartered
• Apple cider
• 9 cups sugar
• Juice and grated rind of 2 lemons
• 1 tablespoon ground cinnamon
• 1-1/2 teaspoons ground cloves
• 1/2 teaspoon ground allspice
1. Place apples in a large stockpot. Add just enough apple cider to keep the apples from sticking while cooking. Cook until soft and mushy. Remove and cool slightly.
2. Put mixture through a sieve. (You should have about 18 cups of purée.)
3. In a large, ovenproof casserole dish or roasting pan, combine purée with remaining ingredients, mixing well. Spread mixture evenly, pressing into corners and smoothing top.
4. Place dish in a cold oven and turn oven to 300 F. Bake until mixture is thick, stirring every 30 minutes to 1 hour for the first few hours, and then more often as the apple butter thickens. To test doneness, place a small amount of apple butter on a plate. When no rim of liquid separates from edges of the butter, it’s done.
5. Immediately pour apple butter into hot, sterilized jars, leaving 1/2-inch headspace. Seal with lids and bands.
6. Process in a boiling water bath for 5 minutes.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.