Post by carnation037 on Jan 23, 2003 0:02:34 GMT -6
Vermont Apple Butter
4 pounds (about 12) apples, cored and cut into eighths 1/2 cup water or cider 2 cups sugar 1 teaspoon grated lemon peel 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/4 teaspoon salt 1/8 teaspoon nutmeg (optional)
Cook apples in water over low heat for about 45 minutes or until tender and mushy. Put apples through a food mill or a colander. Add sugar, lemon peel, spices, and salt; cook until thick and glossy for about 30 minutes, stirring frequently. Pour into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Add lids and tighten screw bands. Process in boiling water canner. Fill canner halfway with water and preheat to 180 degrees. Load sealed jars onto the canner rack and lower with handles, or load one jar at a time with jar lifter onto rack in canner. Add water if needed to a level of one inch above jars; cover. When water boils vigorously, lower heat to maintain a gentle boil. Process half-pints or pints for 5 minutes. (For altitudes over 3000 feet, process for 10 minutes; for altitudes over 6000 feet, process for 15 minutes.) Let jars cool for up to 24 hours. Remove screw bands and check lid seals to be sure center of lid is indented. Store in a cool, dark place. Makes 4 half pint jars.