Anybody can..as in canning apple butter?

Re: Anybody can..as in canning apple butter?

• Elsa1984 member

  October 2012

  Did you boil the lids, wipe the rim of the jar, put it on, screw on the ring and then give it a hot water bath?

   

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• Elsa1984 member

  October 2012

  Oh and bad news about pumpkin butter. The USDA declared all pumpkin butter and squash butter recipes off the "safe" canning food to can. Due to the thickness, heat cannot penetrate through to the center of the food in the jar, even if you give it at hot water bath or use a pressure cooker. So since the middle of the food in the jar cannot get hot enough, it cannot kill germs and due to low acidity botulism spores can appear and be toxic.

   

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• anasazi17

  October 2012

  Elsa1984:

  Oh and bad news about pumpkin butter. The USDA declared all pumpkin butter and squash butter recipes off the "safe" canning food to can. Due to the thickness, heat cannot penetrate through to the center of the food in the jar, even if you give it at hot water bath or use a pressure cooker. So since the middle of the food in the jar cannot get hot enough, it cannot kill germs and due to low acidity botulism spores can appear and be toxic.

  I seriously just laughed pout loud at this...haha I guess I'm scrapping that idea.  I don't want my guests exposed to botulism!!! 

  I'll stick with the apple butter.  I boiled the lids, then dried them before placing them on.  I screwed on the ring (not overly tight) and gave them a water bath for 7 minutes.  On the ones that didn't seal, I noticed condensation when I removed the lid (on the inside).  

  Thanks for your help and the tip!! 
  

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• Elsa1984 member

  October 2012

  I had just looked it up to see if it would need a water bath and saw that they deemed it unsafe. Haha! Crazy!
  
  Anyway, did you dry the lids or just the rim? My SO kept drying the lids and the rim...I practically had to beat him to get him to stop. When we did pear butter, we would put it in the jars when it was still really hot....filling to where the screw part starts on the jar, then wipe the rim, pull the top out of the boiling water....don't dry, put it on, screw the ring on tight. Then we put it in a hot water bath for 5 minutes because we are at 1,000 to 3,000 ft altitude. Then pulled them out, and placed them under a bath towel so they would seal and so the cold air wouldn't make them cool too quickly and have the jars break.
  
  We did 36 pints of pear butter this way and they all sealed. Why we need that many pints of pear butter is beyond me. Haha

   

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• Elsa1984 member

  October 2012

  Oh and we tightened the rings as tight as we could by hand after putting the tops on. And then we didn't take the rings off until the jars were completely cooled....but we were slow getting to them so it was two days or so before we took the rings off.

   

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• Elsa1984 member

  October 2012

  Oh sorry....I just looked at our list. We did a hot water bath for 15 minutes at our 1,000 to 3,000 altitude

   

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• anasazi17

  October 2012

  I'm drying the lids!!!  This could be the problem!! I threw in the towel for tonight, but have plenty more to try tomorrow, I thought for sure I needed to dry the lids..haha

  Thank you, I hope it works. 

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• Elsa1984 member

  October 2012

  Yes don't dry the lids! But remember to still wipe off the rim of the jar before yanking the lid out of the boiling water and putting it on. Wiping the rim will get any residue, or anything else off to form a good seal.
  
  Good luck!

   

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