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Topic: Question for those experienced in canning/preserves  (Read 683 times)
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« on: October 22, 2011 05:13:08 PM »

Hi!! Okay, I am wanting to make apple butter for my wedding favors.  I have made apple butter before but I am scared of botulism!  Do I need a pressure canner?
« Last Edit: October 22, 2011 06:51:14 PM by jl409 » THIS ROCKS   Logged
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« Reply #1 on: October 23, 2011 01:31:05 PM »

No, not a pressure canner. I use a hot water bath and it's fine as long as you keep an eye on your sanitation.  Smiley

Once you have your butter made, the baths really do go quickly especially if you do multiple batches which is what I prefer to do. I'll make a double (sometimes triple) batch of preserves or butter and while one batch is in the hot water stage, I'll prep the next batch and just keep rotating. I also do my canning on the eye on our grill on the back porch to keep from heating up the house. (Always an issue in GA...)

I've canned with pressure canners so I completely understand your hesitancy. I've watched one explode at a distance and it scared the bejeebus out of me.

Good luck!
« Reply #2 on: October 25, 2011 09:39:17 AM »

I've never used a pressure canner, always a hot water bath. If you want to do veggies or meats you really need a pressure canner but anything with an acid content is ok in a hot water bath.

Apples are fine! I've canned apple butter in a hot water bath with zero problems. Its a thick consistency though so make sure you get any air bubbles out before you seal and process your jars. Because apples have so much pectin you don't need to add any pectin. Including the cores when making the butter will also help the butter set because most of the pectin is in the cores.

If something has a low acid content just add some lemon juice, like when canning spaghetti sauce.

Have fun!


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