Meat-Grinder Apple Butter for Winter

Cooking method

1. Step 1:

   

   How do you make apple butter with a meat grinder? Sweet or sweet-tart apples both work well. Adjust the sugar to match how tart your apples are — if they're on the sour side, use 3 to 4 lbs (1.5–1.8 kg). Note that the apple weight is measured after peeling.

2. Step 2:

   

   Wash the apples well, pat them dry, and remove the seeds and stems.

3. Step 3:

   

   Run the apples through a meat grinder fitted with a fine plate. An electric grinder makes quick work of it.

4. Step 4:

   

   Choose a pot that's the right size for cooking the apple butter. Skip aluminum — the acids in the apples react badly with it. Add the ground apples to the pot.

5. Step 5:

   

   Stir in the sugar.

6. Step 6:

   

   Let the apple mixture sit at room temperature for 1 hour so the sugar dissolves. Stirring a couple of times will speed things along.

7. Step 7:

   

   Set the pot over the heat and bring to a boil. Cook over moderate heat for 25 minutes, stirring now and then. The apple butter will turn light brown and thicken just slightly. Take it off the heat and let it stand at room temperature for 10–12 hours.

8. Step 8:

   

   Then cook it again for 25 minutes from the time it returns to a boil. It will thicken as it cooks, so keep stirring so it doesn't scorch. The color will deepen. Let it rest at room temperature for another 10–12 hours.

9. Step 9:

   

   Once cooled, the apple butter should hold a thick, stable consistency. If it still runs off the spoon, cook it once more to the right thickness and let it cool.

10. Step 10:

    

    Wash the jars and sterilize them however is easiest — in the microwave or over steam. Boil the lids too. Fill the dry jars with apple butter and seal tightly. Store in a dark, cool place.

11. Step 11:

    

    This amount of ingredients gave me about 2.1 quarts (2.1 L) of apple butter. Happy canning!