If you enjoy this recipe, I would very much appreciate if you hit the like button so more people can see it :)🍎 And a note on canning safety: This recipe matches tested recipes in the Ball Complete Book of Home Preserving, except for the addition of apple cider vinegar which makes it even more acidic and safe for home canning. Every other canning recipe I share is either directly from that book (linked in description) or another tested source. This is the only exception!
My fav food mill. I use it for my sweet potato pie. Makes the pie filling smooth as butter. Using the food mill is time consuming...but so worth it in the end.
Yes! That’s recommended to prevent a false seal or jar explosion, very rare but if the ring is screwed on tight and pressure happens to build up in the jar due to contamination, it makes the jar more likely to break. You can also store them with the rings on loosely if you prefer that look!
Is it necessary to add the sugar? Apples are plenty sweet for me on their own.. especially if I’m using apple cider as well. I’m just not sure it’s safe to can without the sugar.
@@meganluby7570 it is safe, you may want to adjust vinegar amounts and the flavor and longevity may be affected but it’s hard to say how much. The only thing that’s affected is long-term eating & storage quality.
Thank you for the recipe, I am going to try it today. I wanted to ask you, if I peel my apples prior to starting, I assume I can skip the steaming step at the beginning, If so how do I start cooking them to make the apples soft? Thanks
@@royjulian9341 I would still start the process off by steaming to get the applesauce texture, but you can then just use an immersion blender if you have it rather than using a food mill or if you don’t mind a little more texture you can just smash them! I hope you enjoy it!
@@emzufelt sorry for the delay! There is no safety risk since apples are already acidic enough to can on their own, so as long as it tastes good everything is ok 👍
Do you HAVE to remove the skin? A hate wasting so many good nutrients and I do enjoy the flavor and texture of the skins when I make and can apple sauce.
I totally get it! It’s a bit of a gray area because technically that is not tested, so I don’t know how that would affect pH for canning but you could always try it that way and freeze it, and just blend the skins in really well!
Is there a safe way to sub sugar with something like maple syrup? I don’t care for overly sweet spreads.. but I also just watched the first canning video and am now nervous to substitute ingredients.
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Thank you for the video! You are the only person I've seen so far that makes apple butter the way my mom and great-grandma do!
Thanks for making a short and helpful apple butter video!!
I’m so glad you enjoyed it!
If you enjoy this recipe, I would very much appreciate if you hit the like button so more people can see it :)🍎 And a note on canning safety: This recipe matches tested recipes in the Ball Complete Book of Home Preserving, except for the addition of apple cider vinegar which makes it even more acidic and safe for home canning. Every other canning recipe I share is either directly from that book (linked in description) or another tested source. This is the only exception!
Just bought a new house has an apple tree in the back I think ima start something with this haha thanks for this awsome video❤️
I love houses that come with established trees, that’s amazing! Hope you enjoy!
Thank you!
My fav food mill. I use it for my sweet potato pie. Makes the pie filling smooth as butter. Using the food mill is time consuming...but so worth it in the end.
I completely agree! It's so oddly satisfying to use a food mill
Liked, subbed and saved! Thanks for a quick and very detailed recipe. 😉
Thank you, that's encouraging to hear!
THE BEST
Real ones know!
Looks so yummy
Could you use less sugar if you still plan on canning it? Half the sugar you used?
Cool, will watch the rest later with my wife.
If you don't hear them "pop" during canning how do you kow if they sealed correctly for longer storage?
@@phumes4783 if the lid is flat, carefully lift it by the lid and shake - sometimes they seal fully in the water rather than on the countertop
@@makinggardenmagic ok - thanks. All the lids are flat.
Excuse me, you said store the jars without the ring screwed on correct? And if so, why?
Yes! That’s recommended to prevent a false seal or jar explosion, very rare but if the ring is screwed on tight and pressure happens to build up in the jar due to contamination, it makes the jar more likely to break. You can also store them with the rings on loosely if you prefer that look!
@makinggardenmagic ok I appreciate it
Is it necessary to add the sugar? Apples are plenty sweet for me on their own.. especially if I’m using apple cider as well. I’m just not sure it’s safe to can without the sugar.
@@meganluby7570 it is safe, you may want to adjust vinegar amounts and the flavor and longevity may be affected but it’s hard to say how much. The only thing that’s affected is long-term eating & storage quality.
Thank you for the recipe, I am going to try it today. I wanted to ask you, if I peel my apples prior to starting, I assume I can skip the steaming step at the beginning, If so how do I start cooking them to make the apples soft? Thanks
@@royjulian9341 I would still start the process off by steaming to get the applesauce texture, but you can then just use an immersion blender if you have it rather than using a food mill or if you don’t mind a little more texture you can just smash them! I hope you enjoy it!
Are the 6lbs of apples measured before or after you core them?
After :)
@@makinggardenmagicoh no I just saw this an hour in. I measured before coring. How do I fix safely?
@@emzufelt sorry for the delay! There is no safety risk since apples are already acidic enough to can on their own, so as long as it tastes good everything is ok 👍
@@makinggardenmagic no apologies needed!! I appreciate you taking the time to write back ❤️
Do you HAVE to remove the skin? A hate wasting so many good nutrients and I do enjoy the flavor and texture of the skins when I make and can apple sauce.
I totally get it! It’s a bit of a gray area because technically that is not tested, so I don’t know how that would affect pH for canning but you could always try it that way and freeze it, and just blend the skins in really well!
First! Woot!! Woot!!!
Thank you for the support!! :)
Holy sugar Batman!
Yeah, most jams/jellies/fruit butter recipes for canning have a surprising amount of sugar!
Is there a safe way to sub sugar with something like maple syrup? I don’t care for overly sweet spreads.. but I also just watched the first canning video and am now nervous to substitute ingredients.
Could you use less sugar if you still plan on canning it? Half the sugar you used?
@@JessicaBennett-r9m yes that’s ok for canning!