Recipe: Apple Butter (canning recipe)

Dial Gauge Canner-Process at 6 pounds pressure - Pints 8 minutes and Quarts 10 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner-Process at 5 pounds pressure - Pints 8 minutes and Quarts 10 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

APPLE BUTTER

6 pounds apples
1 cup apple cider
2 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mil or sieve into a 3-quart saucepan. Discard seeds and skins. Add remaining ingredients to apple pulp; cool over low heat, stirring occasionally, until thickened. (This takes about 1-1/2 hours.) Pour into pint canning jars to within 1/4-inch of top. Seal and process in a boiling water bath canner for 10 minutes.

Makes 3 pints