How to Make Apple Butter for Canning
Cook apples down into a thick, smooth puree (a food mill helps), sweeten and spice to taste, then fill jars and process in a water-bath canner for the time a tested recipe specifies. Apple butter is high-acid, so water-bath canning is appropriate.
Apple butter is applesauce taken further, cooked long and slow into a thick, glossy, spiced spread. It is a lovely canning project, and because apples are high-acid, it suits the water bath.
Make the apple butter
- Cook apples soft, then pass through a food mill for a smooth base (no peeling needed).
- Cook it down slowly, stirring, until thick, glossy and spreadable, this takes time.
- Sweeten and spice to taste, cinnamon is classic.
Can it
- Fill hot jars to the specified headspace; wipe rims.
- Process in a water-bath canner for the tested time and your altitude.
- Cool and check seals.
See how to water-bath can, homemade applesauce, and jam for canning.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Can you water-bath can apple butter?
Yes. Apples are high-acid, so apple butter is suited to water-bath canning. Follow a tested recipe for the processing time and headspace.
What is the difference between applesauce and apple butter?
Apple butter is cooked much longer and thicker than applesauce, until it is deep, silky and spreadable, often spiced with cinnamon.