BY ASHLEY ENGLISH | PHOTO BY ERIN ADAMS
Recipe reprinted with permission from Southern From Scratch: Pantry Essentials and Down-Home Recipes, Ashley English, Roost Books 2018
Makes 4 to 5 half-pints
5 pounds cooking apples, peeled, cored, and coarsely chopped
2 teaspoons ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
Next, either press the cooked apple mixture through a food mill or fine-meshed sieve, puree it in a food processor once slightly cooled, or use an immersion blender and puree the mixture in the pot. If using a food processor or blender, blend just until smooth, but not runny.
Using a jar lifter, remove the hot jars from the canner and place on top of a kitchen cloth on the counter. With the help of a canning funnel, pack the apple butter into the jars, reserving 1⁄4-inch headspace.
Use a spatula or wooden chopstick to remove any trapped air bubbles around the interior circumference of the jar. Wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight.
Again using a jar lifter, slowly place the filled jars into the canner. Be sure that there’s at least 1 inch of water above the top of the jars. Bring to a boil, and then process for 10 minutes, starting the timer once the water is at a full, rolling boil. Adjust for altitude as needed.
Ashley English is the author of several books, including Southern from Scratch: Pantry Essentials and Down-Home Recipes and A Year of Picnics: Recipes for Dining Well in the Great Outdoors. She lives in Candler, North Carolina, with her husband, two sons, and a menagerie of chickens, dogs, cats, and bees. Smallmeasure.com