Canning Cranberry Apple Butter

For me, nothing screams fall like apple picking, changing leaves and knee-length riding boots. It may only be early October, but I have successfully enjoyed all three.

When you combine my love of apples with my new favorite hobby, canning, it was only a matter of time until the two joined forces in the kitchen.

Well, that match made in heaven happened this past weekend. I canned my own Apple Pie Filling (post to come soon) and this delicious Cranberry Apple Butter.

This has been the easiest thing I’ve canned so far. So if you’re a newbie like me, it’s a great starting point. I saw this recipe on one of my favorite food blogs, Mommie Cooks. When I saw that Julie used a slow cooker to make the apple butter, I was sold. Not to mention a bag of frozen cranberries was sitting in our chest freezer since last Thanksgiving, so I couldn’t wait to use that up!

 

Canning Instructions: Prep your jars and lids for canning. Ladle butter in 3 pint jars (or 6 half-pint jars) and process in a water bath canner for 10 minutes. After 10 minutes, let jars rest in the rack (after being lifted to the top rim of the canner) for 5 minutes. Place jars on a dish towel on the counter and let cool for 24 hours before removing the bands and storing.

Question: Are you an apple butter fan? This is one of those foods that I hated when I was younger but now love as an adult.

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Welcome to She's on the Run! I'm Alysha, a copywriter and food writer living in Milwaukee. I live to run, write and explore wonderful food - this blog is how I find balance while constantly being on the run. Feel free to reach me at Alysha@shesontherun.com with any questions or comments.
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