Slow Cooker Apple Butter Part 2: Canning

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And now the exciting conclusion to “Slow Cooker Apple Butter”! 

(From the Ball Complete Book of Home Preserving.) 

You can try to use all that butter at once or you can preserve it to use later.  Here’s how….

You will need:

  • Large pot with lid – at least 3″ taller than the jars you will be using.
  • Canning rack (mine is from the Ball® Canning Discovery™ Kit), cake cooling rack or extra screw bands tied together to cover the bottom of the pot.
  • Jar lifter (no substitute for this!)
  • Wide mouth funnel
  • Magnetic wand (optional – my mom always used a fork)
  • Plastic chopstick (to remove air pockets)
  • Ladle
  • Jars
  • Screw bands and new lids to fit

1.  Prepare canner, jars, and lids.

  • Clean jars and lids in hot, soapy water.
  • Heat the jars in the pot with the rack.  Cover with water and bring to a simmer but do not boil.  Keep the jars here until you are ready to use them.
  • Place the lids in a small saucepan with water and bring to a simmer.  Do not boil.  Keep the lids here until you are ready for them.  Do not heat the screw bands!
Showing 1/4-inch headspace

2.  Remove jars from the hot water and place them on a towel.  Ladle hot butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles with the chopstick and adjust headspace, if needed, by adding hot butter.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.  Do not over tighten!

3.  Place jars in canner, covering them completely with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars to a towel on the countertop.  Allow to cool.  Test the seal by checking that the bubble on the lid is indented.  You can double-check it by removing the screwband and lifting the jar by the edges of the lid.  If it doesn’t come off, you’re good to go!  Store in a cool, dark place.  Enjoy anytime!

I was so excited after canning my first batch of jam when all the jars sealed.  I didn’t quite believe that it was so easy; I was sure I’d done something wrong.  I must warn you, canning can be addictive.  There are few things as lovely as rows of freshly canned preserves.  It may have something to do with the sense of accomplishment that goes with them, but that’s just my own theory.

What do you think?

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