Since the whole point of making apple butter was to maintain a long shelf-life, unopened containers (if properly sealed) can last a very long time. Most sources suggest that it's best to eat apple butter within 2 years to enjoy it at its best quality. However, you shouldn't fret or throw it away if time happens to slip by and more than 2. Apple butter can be stored for 2-3 weeks at room temperature if it is sealed from air. You can also freeze your homemade apple butter in smaller containers filled with 1/2 cup of homemade apple butter per jar or container. However, before you store it, let it come to room temperature and stir it well. Because most recipes use a lot of water.
Step 5: Freeze (or eat!) Once the mixture is completely cooled, spoon the apple butter into freezer containers, leaving a half-inch headspace. Devour it immediately, or seal it and refrigerate or freeze. This recipe might be the slow way to do it, but home cooks know that low and slow always delivers tasty results (it's the secret to all. Unopened. Unopened apple butter can keep forever. Well not — FOREVER, but 12-18 months on the pantry, nice and cool and dry, it should be no problem. If kept refrigerated, your apple butter can last a little longer and if you're freezing it, it should still be good even after two years.
Add the rest of the ingredients and mix well. Cook on low for about 6-8 hours, stirring every couple hours, or until apple butter is thick and dark brown. Use an immersion blender to puree the apple butter. Or alternatively, transfer to a blender or food processor. Add more sweetener or spices, to taste. Allow to cool.
Instructions. Place all the ingredients into a slow cooker and stir them well to mix thoroughly. Cook the ingredients on high for one hour. After hour one, reduce the heat to low and cook for 9-10 hours on low, stirring occasionally. Remove the lid and continue cooking on low for 1 hour.
How to Store Homemade Apple Butter in The Freezer. To store apple butter in the freezer, first allow the butter to cool completely. Then, place the butter in an airtight container, such as a freezer-safe plastic bag or container. Label the container with the date and contents. Place the container in the freezer, and use within 6 months.
Homemade apple butter will last for one to three months in the fridge.. You can also store your apple butter in the freezer for up to a year, as long as it is properly stored. Learn more. Be sure to store it in an airtight container or mason jar to keep it fresh. TIPS & TRICKS.
2. Instant Pot Apple Butter . Home cook Kathleen Sanders was able to cut down on the cooking time by using the Instant Pot to make Chef John's Apple Butter recipe: "I made this on my Instant Pot. 7 minutes high pressure and 10 minutes natural release. Then, after I blended it, I slow cooked it on high with a lid on it slightly ajar for 5 hours.
When leaving salted butter out, be sure to store it in the right kind of container in order to preserve both it and your counters. (Save the melted pools of goodness for the mixing bowl.) Use a butter dish or better still, a butter crock to keep light and air out—the more air-tight, the longer the taste is preserved.
Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here. Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.
Ladle the hot apple butter into clean, sterilized half pint or pint jars, leaving a ¼ inch headspace at the top.Remove air bubbles and wipe the rim, to remove any residue.. Center the canning lid on the jar and screw on a ring.Adjust the band to finger-tight. If not processing in a boiling water canner, let the jars cool, tighten bands and store in the refrigerator for up to a month.
Prep the canning jars: Midway through cooking the apple butter down, place a steamer rack in a large stockpot, and place 6 to 8 (8-ounce) canning jars on the rack. Fill the jars and the pot with water up to the rim of the jars. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.
Leave at least 1/2 to 1 inch before sealing. To prevent freezer burns, tuck a plastic wrap down to cover the apple butter. Place the containers in the freezer. For unopened apple butter, you can place the container straight in the freezer. Once already opened, transfer the apple butter to freezer-safe containers.
Cook the apples. Place the apple quarters in a 8-quart Dutch oven or stock pot and add 1 cup water. Place over high heat, cover, and bring to a boil. Reduce the heat to medium and cook until they have slumped and you can easily crush the apples with the back of a wooden spoon, 40 to 45 minutes. Purée the apples.
Let the apples cook slowly, for 6-8 hours, in your slow cooker. Make sure you turn and stir frequently, letting heat move through the apples at an even rate. After the apples are slowly cooked, add in the sugar and spices. Taste the mixture and let it continue to simmer. If needed, adjust the spices.
Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well. Place the lid on the slow cooker and cook on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown. If desired, use a blender to blend the apple butter into a purée until smooth.
Apple Butter. "Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate.
Add them all to a saucepan, then let the mixture simmer and reduce until it's darkened and become thick — a matter of minutes (13 to 18, to be exact) rather than hours. Photography by Rick Holbrook, Food styling by Kaitlin Wayne. A hidden layer of DIY apple butter adds a refreshing tang to this galette.
To make it, follow these steps: Ladle hot apple butter into sterilized jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner ($48, Walmart) for 5 minutes. Remove jars from canner and cool on wire rack.
Real Butter Apple Butter. Yield: 3-4 cups. Prep Time: 25 minutes. Cook Time: 3 hours. Total Time: 3 hours 25 minutes. This is not your typical apple butter. This is an incredibly easy recipe with actual butter cooked into it for a scrumptious spread you'll want to put on all sorts of toasted baked goods.
The lower the storage temperature is for apple butter, the longer it will last: For example, store your opened jar of apple butter in the fridge, and you'll likely be able to enjoy its delicious taste for around a year. But, if you want to enjoy it even longer than that, store your jar in the freezer, and it will last for up to two years.
Peel, core, and chop apples. Add all ingredients to a large dutch oven or heavy-bottomed pot. Stir well, then heat over medium heat until apples are soft, about 20 minutes. Use an immersion blender to puree the mixture. Alternatively, transfer the mixture to a regular blender and puree, then pour back into the same pot.
Instructions. Place the chopped apples into a slow cooker. Add the brown sugar, apple cider vinegar, water, cinnamon, allspice, and salt. Mix well. Cover and cook on low for 12 hours. After 12 hours, uncover and use an immersion blender to puree the mixture until smooth.
Apples are a high acid food, meaning that they have pH levels of less than 4.6. Foods that are high in acid make it difficult for bacteria or mold to flourish. As an extra precaution, you might even find recipes that include small amounts of vinegar, which is also acidic, to further reduce the chances of microorganisms gaining a foothold.
Core the apples to remove seeds, peel the skins, and roughly chop into 1 pieces. Add the chopped apples, apple juice or cider, sugar, maple syrup, apple cider vinegar, ground cinnamon, and salt to a high powered blender (such as a Vitamix) or food processor. Blend until completely smooth.
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