Apple Butter Question
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    Registered User Blessed's Avatar
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    Default Apple Butter Question

    I got some apple butter from my mil last year that is a little light in color and didn't set up right. I'm hoping she just didn't cook it down enough. Can I cook it more and re-can it? How do I know when it's "done"? How do I re-can it? Do I water bath it or will hot jars and lids be enough?

    TIA!

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    Registered User lparker's Avatar
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    Quote Originally Posted by Blessed View Post
    I got some apple butter from my mil last year that is a little light in color and didn't set up right. I'm hoping she just didn't cook it down enough. Can I cook it more and re-can it? How do I know when it's "done"? How do I re-can it? Do I water bath it or will hot jars and lids be enough?

    TIA!
    She might have used light skinned apples to make it. Is it thicker than applesauce? If not, go ahead and cook it down more. If it were me, I'd start on the stove top, then finish it in a crock pot set on high with the lid propped up to let the steam out. Add some cinnamon for color and maybe sugar to taste. When I did apple butter last fall, I just used the hot jar method...haven't died yet...but that's just me

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    Registered User Blessed's Avatar
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    Thanks! It's about the same consistency as applesauce. I was almost sure hot jars would do it. I haven't had to make my own apple butter for years. Mil and Sil do the apples. I'm in charge of grape jelly, lol!

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