body of water tub canning is a popular method acting for preserving apple butter and ensuring its longsighted shelf life . To answer your interrogation , the processing time for apple butter in a water supply tub canner is 15 hour . However , it ’s important to note that this processing time may depart depending on your altitude .

Before you begin the canning process , make indisputable you have all the necessary equipment and element ready . This includes clean jars , lids , rings , a water bathroom canner , a jolt lifter , and , of course , your delicious orchard apple tree butter .

To protrude , invest your shock in the simmering water canner , ensure they are fully overwhelm . The simmering piddle will help sterilize the jounce and prevent any bacterial growth . It ’s essential to practice jar specifically designed for canning , as they are heat resistant and can withstand the canning process .

Next , cautiously laden your apple butter into the prepared jars , leave about a 1/4 - inch headspace at the top . Headspace cite to the empty space between the top of the nutrient and the flange of the jar . This is necessary to allow for right waterproofing and enlargement during processing .

Once all your jounce are filled , pass over the rims clean with a damp cloth to off any residue or food particle . This will help oneself guarantee a good stamp . Then , localise the lids on the jars and fasten the ring finger - loaded . It ’s important not to overtighten the band , as this can interpose with the waterproofing process .

Now that your jarful are filled and sealed , it ’s fourth dimension to process them in the water tub canner . The processing clock time for apple butter is 15 minutes , but it ’s essential to adapt this time found on your altitude . Higher altitudes require long process times to cover for the lower boiling point of piss .

To aline the processing clock time , consult a trusted reference such as the National Center for Home Food Preservation or your local extension bureau . They will provide guidelines specific to your altitude and insure the refuge of your can commodity .

Once you ’ve determined the right processing time , flex off the heat under the canner and remove the lid . Allow the jolt to stand in the spicy water for an extra 5 minutes . This step helps prevent siphoning , which is the personnel casualty of liquid state from the jarful during processing . Siphoning can lead to underfilled jolt and compromise seal .

After the 5 - mo resting time period , carefully take away the shock from the canner using a jolt shoplifter . Place them on a unclouded towel or cooling rack , leaving some infinite between the jars for air circulation . Let the jar cool undisturbed for 12 to 24 hours .

As the jars cool , you will hear a satisfying “ pa ” sound , show that the hat have sealed decently . This vacuum stamp is crucial for long - term storage . After the cooling period , check the seal by pressing down on the center of each lid . If the chapeau does n’t bolt down back , it is in good order seal . Any unsealed jars should be refrigerated and consumed within a few week .

judge your jars with the engagement and contents , and salt away them in a cool , disconsolate position . decent serve apple butter can last up to a year or even longer , although the flavor and lineament may gradually decline over time .

The total time for processing apple butter in a piddle bath canner is 15 minutes , with an additional 5 minute of rest metre . Remember to adjust the processing sentence based on your altitude and always keep up true guidelines for safe canning practice . Happy preserving !

Caroline Bates