Tag: can

Image of jar filled with apple butter and a spoon with apple butter on it.

How to Can Apple Butter – No Added Sugar

This apple butter is absolutely delicious and the best part is that it doesn’t contain any added sugar!

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Apple Butter

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this apple butter easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How to Make Apple Butter with No Added Sugar

Recipe adapted from the National Center for Home Food Preservation recipe.

Instructions

  1. Core and slice 9 pounds of apples.
  2. Add apples and 2 1/4 cups apple cider or apple juice to a roaster or slow cooker and cook on medium high heat.
  3. Once apples are very soft and falling apart, strain using a food strainer.
  4. Add apple mixture to roaster or slow cooker.
  5. Add 1 cup sucralose (optional), 2 tablespoons cinnamon, 1/2 teaspoon ground cloves, and 1 teaspoon ground allspice to apple mixture in roaster or slow cooker.
  6. Cook until apple butter is a deep brown and the sugars have caramelized.
  7. Add additional apple cider or apple juice if needed to thin mixture.
  8. For a smoother texture, use an immersion blender to blend the apple mixture.
  9. Store apple butter in refrigerator or continue with canning instructions.

    10. Canning Instructions

  10. Fill clean, warm jars with apple butter, making sure to leave 1/4-inch headspace.
  11. Debubble and double-check headspace. Add more apple butter, if needed.
  12. Clean jar rim off to ensure no apple butter is on it.
  13. Put a clean lid on and screw on band until fingertip tight.
  14. Put in water bath canner.
  15. Fill remaining jars until mixture is gone. About 10 half-pint jars.
  16. Water bath process for 10 minutes, adjusting for altitude.
  17. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  18. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  19. Wash jars and store without bands on.

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Image of 3 mason jars filled with a red, clear jelly.

How To Can Red Bud Jelly

Red bud trees are in bloom, and it’s time to make Red Bud Jelly! Red Bud Jelly is a beautiful pink jelly with a sweet, light, almost-grape flavor. The hardest part of making Red Bud Jelly is carefully removing the blossoms from the stems. Once you have removed the blossoms, it’s a super easy, quick canning project! Check out my video below for a visual aid.

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Red Bud Jelly

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How to Make Red Bud Jelly

Recipe adapted from the University of Wyoming Cooperative Extension Service Dandelion Jelly Recipe.

Instructions

  1. Fill a quart jar with red bud blossoms.
  2. Cover the red bud blossoms with 4 cups of boiling water.
  3. Let cool, then set in the refrigerator overnight to steep.
  4. The next day, strain the red bud “tea” into a large pot or Maslin jam pan.
  5. Bring tea to a boil.
  6. Add 3 tablespoons of lemon juice and 6 tablespoons (or one packet) of pectin to tea.
  7. Bring mixture back up to a boil, then add 4 cups of sugar.
  8. Bring to a boil again, stirring constantly for 1-2 minutes.
  9. Store jam in refrigerator or continue with canning instructions.

    10. Canning Instructions

  10. Fill clean, warm jars with jelly, making sure to leave 1/4-inch headspace.
  11. Debubble and double-check headspace. Add more jelly, if needed.
  12. Clean jar rim off to ensure no jelly is on it.
  13. Put a clean lid on and screw on band until fingertip tight.
  14. Put in water bath canner.
  15. Fill remaining jars until mixture is gone. About 4 half-pint jars.
  16. Water bath process for 10 minutes, adjusting for altitude.
  17. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  18. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  19. Wash jars and store without bands on.

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