I did a lot of reading on canning this past week before attempting my first ever canning yesterday. I didn’t know you had to exclusively use tested recipes for canning jams/jellies/fruit butters, and I made a batch of apple butter from Half Baked Harvest, water bath canning it with all the NCHFP guidelines. I’m linking the recipe below, and wondering if any more experienced canners can tell me if it looks okay to can?
[https://www.halfbakedharvest.com/homemade-slow-cooker-maple-apple-butter/](https://www.halfbakedharvest.com/homemade-slow-cooker-maple-apple-butter/)
This recipe has lower water and sugar content than the following Ball apple butter recipe I found:
[https://www.ballmasonjars.com/blog?cid=apple-butter](https://www.ballmasonjars.com/blog?cid=apple-butter)
The HBH recipes uses apple cider in place of most of the water, and half a cup of maple syrup instead of four cups of sugar.
Edited to add: I used the stovetop method to boil/cook the apple butter.
by driftmark
1 Comment
It looks very similar to this [NCHFP reduced sugar apple butter](https://nchfp.uga.edu/how/can_02/apple_butter_reduced.html) recipe. [Swapping sugar types](https://ask2.extension.org/kb/faq.php?id=331404&😉 is fine for jams/jellies. This [Bernardin recipe](https://www.bernardin.ca/recipes/en/apple-maple-butter.htm?Lang=EN-US) uses maple syrup instead of sugar.
How long did you can it for? The reduced sugar recipe is processed for longer than the normal apple butter. That’s the only iffy issue for me.