I've been adding more to my pantry when I can, focusing on reducing sugars (because my doctors and I have discussed it) using Splenda or Swerve, based on the NCHFP resource I was given her previously. This is my attempt at the reduced sugar apple butter, doubling the recipe. I honestly never thought to use apple cider when making apple butter, but then the Ball apple butter recipe used 4-5 cups of sugar, so…
I did get 8 half pints, plus a little extra. On one jar, the lid didn't take completely, I either overfilled (though I used a spacer?) or the lid just wasn't seated. At least the jar didn't rupture…this one will go in the fridge when cooled.
Image description. A silicone trivet on a kitchen counter, holding seven half-pint jars of apple butter, next to a kitchen towel with one half pint jar of opened apple butter
by pazzylupo
4 Comments
Hi u/pazzylupo,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Love the trivet! And the apple butter looks yummy.
Apple sauce and apple butter don’t require added sugar. You can use just apples and apple cider per USDA website
Also for other ideas for you you can make applesauce with blueberries, blackberries, raspberries, strawberries etc. I usually do about 3/4 apples to a 1/4 other fruit. You can also do the same with butters
I have the little brother of that trivet but I can’t recall where from.
Edit: might be the old le Creuset design?