Hello all!
My family was gifted 30 lbs of apples from a neighbor. My husband and I juiced them to brew apple cider and apple cider vinegar. I didn’t want to waste the pulp from juicing, so I made a large batch of apple butter using this recipe: https://sugarspunrun.com/apple-butter/#recipe
I am brand new to making apple butter and very new to canning. I have water bath canned once before (pickled asparagus 3 years ago).
From what I’ve read, apple butter is ok to can as long as its pH is below 4.4, due to botulism concerns. I do not have a way to test pH at home right now.
Should I purchase a way to test the pH of this recipe and can it, or should I freeze this batch and use an approved canning recipe in the future?
Thank you in advance for your help!
I have already learned so much from the posts here 🙂
by emcrystal