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1
Wash, remove stems, quarter, and core apples. Add apples, cider and vinegar to a large pot on medium-low heat and cook until soft.
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2
Press apple mixture through a colander, food mill, or strainer. Add milled apples back into a large pot on medium heat and add sugar and spices, stirring frequently.
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3
To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, then it is ready.
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4
Fill hot butter into sterile half-pint or pint jars, leaving 1/4 inch headspace. Quart jars need not be pre-sterilized but should be clean and kept hot until filling. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
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5
Recommended process time for apple butter in a boiling-water canner:
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6
Style of pack: hot
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7
Jar size:
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8
Half-pints or pints at 0 to 1,000 foot altitude: 5 minutes
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9
Half-pints or pints at 1,001 to 6,000 foot altitude: 10 minutes
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10
Half-pints or pints above 6,000 foot altitude: 15 minutes
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11
Quarts at 0 to 1,000 foot altitude: 10 minutes
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12
Quarts at 1,001 to 6,000 foot altitude: 15 minutes
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13
Quarts above 6,000 foot altitude: 20 minutes
