apple pear butter recipe canning

Peel core and cut the apples into small chips. Put the fruit and the cider in a very large pot at least 7-quart capacity.

Canning Week Pumpkin Butter Peach Butter Pear Butter Apple Butter Heavenly Jam Garfield Jam Rhubarb Jam Delu Canning Recipes Pumpkin Butter Peach Butter

1 tablespoon grated orange rind.

. 14 teaspoon ground cinnamon. Spoon into clean hot jars. Continue to cook uncovered in the slow cooker over high heat for 3-4 hours until the fruit butter is reduced by half.

Place jars on elevated rack in canner. Place in a 6-quart pot. Remove jars and place upright on towel to cool completely.

Butter will round up. One-hour Pear Butter might be your go-to spread this Fall. WASH pit and slice apricots.

Pour back into same saucepan. Add spices to taste. Cover and cook on low for 3-5 hours.

Ground cloves 14 tsp. Add water and cook until soft. Lower rack into canner.

3 15 ounce cans chopped pears drained or about 6 pears cored and chopped 1 tablespoon brown sugar. Add the maple syrup and spices as well as 12 cup water. Turn on high and cook for 4 -5 hours until pear pieces are very soft.

Peel core and slice pears. Cook to desired consistency about 10-15 minutes. Wash apples and pears.

4 pounds juicy tart apples 4 pounds pears 1 cup orange juice 14 cup water - to 12 cup -- if needed 2 tablespoons grated orange peel 23 cups sugar Wash 8 pint five 1 12-pint or 4 quart jars in hot soapy water. Bring to a boil over high heat. Place about half of the fruit mixture in a blender.

Add sugar molasses apple cider vinegar cinnamon ginger and salt and stir well to combine. Return apple pulp to saucepan. Cover and bring to a rolling boil then reduce heat to low to keep jars warm until ready to fill.

Turn off the heat and let the hot water bath come to room temperature before removing the cans. Add boiling water if necessary Cover. Prepare lids as manufacturer directs.

Be sure to treat the apple slices with lemon juice if you want a bright yellow sauce or let them brown for an old fashioned look. Process in a water bath canner for 15 minutes. Just sharing how I can apple pear butter.

Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon stirring frequently to prevent sticking. Place the pieces of fruit into the slow cooker. Canning Apple Sauce.

Measure and to each cup pulp add 23 cup sugar. Stir in remaining ingredients. Reduce the heat to medium low and simmer stirring frequently until the fruit is very soft when pierced with a knife 40 to 60 minutes.

Cover and cook on low overnight about 8 to 10 hours. Puree with an immersion blender. Combine apples pears onion vinegar sugar cherries lemon mustard seeds salt cinnamon ginger allspice and cloves in a wide nonreactive 4-quart pot.

Cover tightly cool and refrigerate. Wash cut in half and remove the cores from the apples and pears. Cut the apples in half or into quarters if large.

Cut the pears into 1-inch chunks. When fruit butter is ready to process whirl it. Put all the ingredients into a slow cooker and stir.

Bring water to gentle boil and process 10 min. Quite thick and a deep caramel color scraping down the sides every 20-30 minutes. Place all of the ingredients in a slow cooker then stir to coat them evenly in the spices.

Pour into sterilized KERR Jars and seal while hot. Suggestion is 4 cups sugar to 2 quarts pulp. Fill a boiling-water canner about 23 rds full with water and bring it to a boil.

Place pears sugar all spice and nutmeg into slow cooker and mix. Cover the slow cooker and set it to low. Stir well and continue to cook on low stirring occasionally until sauce is the consistency you like.

Partially cover the pot with the lid and simmer for 15 minutes. Keep hot until needed. In a food processor finely grate fruit in batches if necessary then transfer to a 5- to 6-quart slow.

A suggestion is 1 tsp. 3 tablespoons agave nectar or honey Juice from 12 lemon. Using a food mill puree the pears making sure not to liquefy the pears.

Cook until mushy and then can them up chunky or smooth. 12 teaspoon ground nutmeg. Add sugar and spices stirring until sugar dissolves.

Cover pot leaving lid slightly ajar and simmer about 1 hour until mixture is shiny and very thick stirring often. Add juice and grated orange rind. Submerge 6 empty half-pint jars on a rack in a large pot of water.

Combine pears and 12 water in a large pot and simmer until the pears are soft. Bring this mixture to a boil and reduce the heat to a simmer. In a large dutch oven or cast iron pot combine the apples pears sugar salt cider and vinegar.

12 teaspoon vanilla extract. Cover with two-piece lids. Reduce heat to low.

Water must cover jars by 1 to 2 inches. Wipe jar rim clean place lid and ring and place jars in a boiling water canner. Simply chop apples peeled or not and place them in a pot.

Peel quarter and core pears and apples. Bring to a simmer over medium heat. Bring to a simmer over medium heat.

Submit a Recipe Correction. Cook the apples and pears for about 6 hours stirring them a couple times and mashing the fruit with the back of a spoon. 13 cup orange juice.

Place the apples pears and apple cider in a large heavy pot. Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Chop into chunksNo need to peel the fruit.

12 tablespoon ground ginger. You may also need to work the air bubbles out with a chopstick or plastic knife. Cover and continue cooking 20 to 30 minutes or until the fruit is well softened.

Add the lemon juice cinnamon ginger and vanilla. Add sugar to taste. Once cooked cool enough to mix with immersion blender or pour into regular blender.

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