Making and Canning Apple Butter: Old Histories and Modern Times

Recently, I’ve been getting into canning—something I’ve dabbled in before but never really stuck with. Here I am again, giving it another try. My neighbor gave me a big box of apples, and I wasn’t sure what to do with them. After giving some away to a friend, I decided to make and can a batch of apple butter.

While I’m not exactly a homesteader, I do enjoy doing as many things for myself as I can. Sometimes we rely too much on manufactured goods. Science has shown that too much processed food isn’t good for us. As technology reshapes our economy and social lives, we become increasingly disconnected from our pre-tech roots. Retaining some of those older skills feels important.

That distance means we’re losing abilities that were once essential to our development as a species—and once they’re gone, they’re not easily regained. I’m not a survivalist either, but I do think it’s wise to keep some extra food, water, and basic supplies on hand in case of environmental or technological disruptions. Over the years, floods, blizzards, and shutdowns have left people stranded for days.

Here’s a simple version of the recipe I used: I cut up the apples, baked them until soft, and added brown sugar, vanilla, and cinnamon during the process. Then I puréed the apples in a blender and returned the mixture to the pot to bake a little longer. For details, you can browse the web or check out This Apple Butter Recipe.

Next, I sterilized some mason jars by boiling them in water. I filled each jar to about a quarter inch from the top with apple butter, placed the lids on loosely, and returned them to the boiling water for about 10 minutes. After turning off the heat, I let the jars cool.

After 24 hours, I gently lifted the lids to see if any would pop off. The ones that didn’t, I tightened and stored. It’s important to research proper canning techniques—if done incorrectly, food can spoil. But if you occasionally end up with a large quantity of fruits or vegetables, canning is a great way to preserve them.

I’ll probably try canning a few more things I make in bulk, like soups. There’s nothing wrong with a little self-sufficiency—especially when you live in Michigan’s Upper Peninsula. Yoopers can still find plenty of use for these skills. With snow season just around the corner, it’s a good time to stay home, cook, and enjoy the quiet—except, of course, for a little snowshoeing, ice fishing, hunting, or skiing or whatever. 

BTW this piece on the History of Canning is very interesting. Canning the World