Along with Fall and the cooler temperatures comes canning season, at least for me. During the months of September and October I’m busy with my home canning making homemade applesauce, apple pie filling, apple butter, pumpkin butter, pear sauce, and several other goodies to stock my winter pantry.

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Two weeks ago I went to the farmer’s market and picked up a 1/2 bushel of apples so that I could make a batch of homemade apple butter (and other things). Some people use tart baking apples or sweet eating apples, I use a combination of both. I just think it tastes better. If you enjoy home canning you’ll want to check out all of our easy-to-make canning recipes right here on the TwoClassyChics blog.

The recipe that I like to use is the recipe that is in the Ball Blue Book of Canning.  I’ve been using it for 10+ years and its the one my family prefers. Plus, its really easy to make and you only need a handful of ingredients. It will make approximately 6 half-pint or 3 pint size jars.

Apple Butter Recipe

4 lbs. apples (12-16 medium sized apples)
2 cups water
4 cups granulated sugar
2 tsp. ground cinnamon
1/4 tsp. cloves

Note: Their recipe utilizes 4 cups of granulated sugar. When I make it I personally use 3 1/2 cups of granulated sugar and 1/2 cup brown sugar to equal the required 4 cups of sugar.

Prep: Wash apples, drain. Core, peel and remove seeds.  I highly recommend that you use an Apple Corer and Peeler. It makes this process safer and quicker. PLUS, you’ll waste LESS apple! Cut apples into quarters. Toss them into a large saucepan or stock pot.

Cook: Combine apples and water in a large pan. Cook at a simmer until soft. Puree mixture using a food mill or blender. Measure 2 quarts of apple pulp, return to saucepan. Add sugar and spices, stirring until it dissolves. Cook at a gentle boil over medium heat until mixture is thick enough to mound on a spoon. This will typically take me 15-30 minutes. Make sure you stir it often to prevent sticking and scorching. If mixture gets too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.

Fill: Ladle mixture into a hot jar, leaving 1/4″ headspace. Remove air bubbles, add the seal and ring until its fingertip tight. Place jar on the rack elevated over simmering water in your water bath canner. Continue until all jars are filled.

Process: Lower the rack into the simmering water. Place the lid on top. The water needs to cover the top of the jars by at least 1″ depth. Adjust heat to medium-high and bring the water to a rolling boil. Process half-pint jars or pint jars for 10 minutes. Use a timer so that you’re accurate on your processing time. Turn off heat and remove the lid. Let jars cool for 5 minutes. Remove jars from canner using a jar lifter, being careful to not burn yourself. Let jars cools to room temperature. Label and store jars in a cool, dry place.

Notes: If you process them correctly they should keep (unopened) for up to 1 year. Once you open a jar you need to store it in the refrigerator where it will keep for several days.

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My first experience with home canning started at the age of 12 when I would help my grandmother in the kitchen. Throughout my teenage years I was always designated the “helper” until I finally got married and my father-in-law taught me how to can foods all on my own.

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Over the decades I’ve learned how to can red beets, green beans, peas, corn, peaches, pears, apricots, tomato sauce, stewed tomatoes, fruit jams, fruit butters, salsa, pickles, relishes, etc. I’m by no means an expert in the field but I do consider myself to be an experienced home canner. You can find over 50+ Home Canning Recipes right here on the TwoClassyChics blog.

My family loves salsa and this year I decided to whip up a few batches of our favorite salsas and can them for later use. You’ll need a water bath canner and basic canning supplies to make it. The recipe will yield approximately twelve 8 oz. jars or six pint size jars.

Zesty Fruit Salsa Recipe

4 cups Chopped, Cored, Peeled Tomatoes
2 cups Chopped, Pitted, Peeled Peaches
2 cups Chopped, Cored, Peeled Pears
1 Finely Chopped Red Bell Pepper
1 cup Chopped Onion
2 Seeded, Finely Chopped Jalapeno Peppers
1/2 cup Chopped Cilantro
1/2 cup honey
1 Lemon (Juice from the lemon and a little zest)
1/4 cup Balsamic Vinegar

Treat the peaches and pears with Fruit Fresh to prevent browning, drain liquid. Wear gloves when handling the Jalapeno Peppers.

In a large pot combine the chopped tomatoes, peaches, pears, red bell pepper, onion, and jalapeno peppers. Bring to a boil, stirring constantly. Add in the cilantro, honey, lemon zest, lemon juice, and balsamic vinegar. Reduce heat and boil gently until it starts to thicken. Takes about 5-7 minutes and you’ll want to stir frequently to prevent sticking.

Ladle the hot salsa into jars leaving a 1/2″ headspace. Remove air bubbles, wipe the rim and then add the seal and rings. (fingertip tight). Place jars in the water bath canner and continue filling the jars.

Put the rack down into the boiling water, making sure that you have at least 1″ of water covering the tops of all of the jars. Cover canner and bring back to a boil. Process 8 oz. jars for 15 minutes or pint size jars for 20 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars. Cool. Once cool double check to make sure all of your jars sealed. Cool in a dry, dark place for up to 1 year.

Note: Once you pop open a jar of salsa you’ll need to store it in the refrigerator. You can use it as a dip with your favorite tortilla chips, crackers, potato chips, etc. You can also use it as a marinade with your favorite meat, poultry, and fish.

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