Home Canning Recipes and Supplies

Apple butter is one of the first things I learned how to can. Mom used to put up apple butter every fall when I was growing up. I cherish the memory of her in her apron stirring the apples on the stove. She taught me and and my sisters how to can everything from jams and jellies to string beans.

Spicy Apple Butter (Yields about 5 pints)

16-18 medium applies (choose 3 different types)
2-4 cups of sugar depending on the sweetness of the apples
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch of nutmeg
juice of 1 lemon and the zest

Equipment Needed for Canning
Canning jars, lids, caps
1 large sauce pot to cook the apples in
1 large canning pot to process the filled jars in
Canning Kit that includes a funnel, magnetic lid lifter,jar lifter to safely remove hot jars from canner, thin spatula
Apple peeler/corer/slicer

Follow the directions on the apple peeler to quickly peel, core, and slice the apples.

You will absolutely love this tool and wonder why you didn't get one before now! You'll accomplish the task of peeling, coring, and slicing the apples in minutes.

I demonstrate how it works in the video on this page.

Prepare the jars:
Wash the jars and lids.
Place the jars in the canning pot with enough water to cover the jars. You can sterilize the jars by boiling them for 10 minutes. According to the Ball Blue Book Guide to Canning, sterilizing jars is only necessary if they are used for products processed less than 10 minutes. You'll be processing the apple butter for 10 minutes, so you can sterilize them or not. They still need to be in the hot water prior to filling them.

To prepare the pulp:

If you don't use the apple peeler tool, you can wash the apples, remove the stems and blossom ends and do not peel or core. Cut the apples into small pieces, add 2 cups of water, cover and simmer until soft. Press through a sieve or strainer. (Now you're wondering why you didn't go ahead and get the peeler tool.:)

Combine the pulp and the rest of the ingredients in the large saucepot. Cook slowly until it thickens. Stir frequently so it doesn't stick. It will be ready when it is thick enough to round up on a spoon.

If you've used the peeler tool, place the apples, (do not add water) sugar, cinnamon, cloves, allspice, lemon and zest in the large saucepan and cook. Follow the rest of the directions above. (You've saved yourself the step of making the pulp.

Ladle the butter into hot jars, leaving 1/4 inch headspace. Adjust the 2-piece caps. Process for 10 minutes in a boiling water canner.

That's it, you're done and your house smells wonderful!

14-16 tart apples
1 ½ - 2 cups sugar
3-4 cups of apple juice or water
juice of 2 lemons
1tbsp cinnamon
1tsp nutmeg
¼ cup flour
2 tbsp arrowroot powder

Wash, peel, core, slice apples (use your apple peeler tool which will do all of this at the same time . . . watch the video on this page)

Place all ingredients in a large pot on low heat and stir frequently until apples are tender.

Remove to pie shell(s) to bake (375 X 40-50 minutes) or to prepared canning jars to process.

Pie filling can also be placed in freezer containers.

Process in a boiling water canner for 25 minutes (more if high altitude)

Slow Cooker Stew

Any kind of stew meat (pork, beef, chicken)
Carrots (cut and peeled)
Celery (chopped into medium pieces)
Onion (chopped)
Potatoes (diced)
Corn (fresh or frozen)
Green beans (fresh or frozen)
Add any other vegetables you like (that will fit in your slow cooker)
¼- ½ cup flour
Seasonings - whatever you like
Salt, pepper, Italian seasoning, garlic salt
3 cans diced tomatoes or 4-5 fresh diced tomatoes
Olive oil

Place the stew meat in a plastic zip lock bag with the flour and seasonings. Shake it up to coat.

Heat the olive oil in a skillet just to the smoking point and then add the coated stew meat. Brown the meat and then remove to the slow cooker. You may have to do this in batches depending on how much meat you're using.

Add some of the tomatoes to the last batch of stew meat browning in the skillet. Remove to slow cooker. Add the prepared vegetables and the rest of the tomatoes to the slow cooker and make sure that there is enough water in the cooker.

Cook on low setting for about 5-8 hours (depends on your cooker and its temperature settings). Start checking for doneness at about 5 hours and then decide if it needs additional cooking.)

If you will be canning the stew you can go with the minimum cooking time (5 hours).
It will continue cooking in the pressure cooker during the canning process.

Prepare your canning equipment:
Wash jars, lids, and rings
Place jars filled with hot water in pressure cooker
Fill with water to cover the jars and bring to boil (it isn't necessary to sterilize the jars (for low acid foods) according to the Ball book, but it doesn't hurt, either.
Place the lids in a small saucepan with hot water on simmer
Get your equipment ready . . . lid lifter, jar lifter, spatula for removing the air bubbles, funnel

Follow the instructions in your Ball canning guide. I have included a video showing how I go through the process of canning the stew. Use your guide book to allow for differences in altitude. Your canning process time will be affected by those factors.

I love opening a jar of stew or soup and just heating and serving when we're in a hurry for a quick meal. Serve with a side salad and fresh dinner rolls or home made biscuits. Enjoy your stew!