Real! Pre-1900 Shelf Stable Apple Butter, a Lost Art
Apple butter evolved before there were canning jars. This is my project to learn how to make apple butter the old way, so that it will keep without canning. I did a lot of research, cooked up a couple of test batches and things went pretty well.
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There may be some confusion about the proportions. The proportions in old recipes seemed to mostly fall between equal parts of juice to whole unpeeled apples, or somewhat less apples than juice. So, for instance a barrel of juice and a little less than a barrel of apples. So, probably a ratio of somewhere between 1 to 1 and 1 to .75 juice to apples would work fine. I pretty much guestimated mine, but leaned toward using more juice than not. The apples are then peeled and cored before adding to the boiled juice, they are only measured whole for convenience. I think the reason all the accounts are written that way is that you would be making cider and saving out a certain quantity of apples to add, which is easier to do obviously without peeling the apples first.
One difference is that there is a large portion of juice used, more juice than apples. The juice is boiled down, before adding cored and peeled apples. The whole lot is cooked down into a smooth paste, which used to be stored away in crocks and could keep for many years, apparently even improving in quality.
The question now is how long will mine keep and what are the factors involved in whether it keeps or now. Some old information says that it keeps, and other information says it can sometimes spoil when warm weather begins in the spring and summer.
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