Caramel Apple Butter Recipe Canning

For a large crock you can double this. Add remaining 2 cups of sugar and spices.

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Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until mixture is very thick and mounds on a spoon, stirring frequently.

Caramel apple butter recipe canning. Place all ingredients in a 4 quart slow cooker. Process in a water bath canner for 10 minutes with a 1/4 headspace (below 6,000 feet elevation process 10 minutes, above 6,000 feet process 15 minutes). Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown.

In a medium skillet add butter, brown sugar, and maple syrup. Step 4, press through a food mill; Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating.

Over medium heat, whisk until butter is melted and the mixture is bubbly and thick. The caramel sauce is everything. Puree apple mixture with an immersion blender until smooth.

Step 5, heat 2 cups sugar in a 3 quart saucepan, stirring until sugar. Step 3, cook until soft, about 30 minutes. The caramel can be made a few days ahead and simply stirred into the apple sauce at.

Step 1, prepare home canning jars and lids according to manufacturer's instructions. Measure 12 cups apple pulp and return to saucepot. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking.

Sugar will crackle and harden. A typical amount would be to triple this recipe and yield 12 cups of caramel apple butter and thus 12 quarter pint jars. Screw lid on until finger tight.

Once blended, simply fill the jars leaving about 1/2 inch of headspace. Peel and dice the apples. When apple butter is ready, fill each jar individually with apple butter leaving 1/4 inch headspace.

Carefully pour into apple pulp. Mix in brown sugar, white sugar, pectin. I like to use mixed apples.

While not hard, it does take a little finesse. Puree about 3 lbs of apples. Put each jar back in.

The trickiest part of this recipe is making the salted caramel. And return to sauce pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes.

The skin is full of natural pectin so it helps thicken the apple butter. 3/4 cup dark brown sugar. Measure 12 cups apple pulp;

Combine with water in a large covered saucepot. Screw lid on until finger tight. 1 1/2 tablespoon vanilla bean paste.

Warm, homemade caramel sauce is (in my opinion) the twist in this recipe that makes it exceptionally good. Wait until you taste this! The longer the apple butter cooks, the darker it gets, and the smaller the yield.

You want the canner hot, but not boiling, when the jars are ready to. You puree the apple to the point that you can’t tell the skin is even there! While apple butter is simmering, make caramel sauce.

You should have about 16 cups of apple. Bring apples, water, and butter to a boil in a large pot. Keep caramel sauce warm and stir into apple butter.

Cap with warm, clean lids and rings, then water bath. The apples should come to the very top of the insert. Remove from heat and stir in salt and heavy cream.

Wipe the rims clean, remove any air bubbles and place your lids. Cook the pulp down to a butter consistency ( about 3 to 4 hours ). Cook on high until apples are tender enough to easily mash with a fork, 3 to 5 hours.

Apple butter with a creamy caramel saltiness. Mix in the brown sugar, cinnamon, ginger, and cloves, then place apples in a slow cooker and cover. Categories side dish sauces and condiments recipes canning and preserving recipes fruit butter recipes.

Store apple butter in glass jars. Step 2, wash apples and cut into pieces; Place the apples into a slow cooker or heavy.

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