Two years ago, I took up water-bath canning. Since then, I’ve filled many, many jars with various types of tomato-based sauces, chutneys, and ketchups.
My go-to resource for recipes and techniques is Liana Krissoff‘s excellent book, Canning for a New Generation. My favourite recipe from the book (so far) is for apple butter - which I’ve spent much of this weekend making.
Here’s a condensed and slightly modified version of Krissoff’s recipe, which I’ve now used to make about two dozen pints of apple butter.
Gadgets: Squeezo, slow cooker, immersion blender
Ingredients: 6 pounds apples; 2 cups apple cider; 1.5 cups cane sugar; 1.5 tsps ground cinnamon; 0.5 tsps ground cloves; 0.5 tsps ground allspice; 0.5 tsps ground nutmeg (this makes about 3 pints worth of apple butter)
Technique: Put apples in a large (6 to 8 quart) pot or pan. Add cider + 4 cups water and bring to boil over high