Presto Pressure Canner and cooker Operating Instructions And Recipes page 50

Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and
McIntosh.
8 pounds apples
2 cups apple cider
2 cups vinegar
2¼ cups sugar
Wash apples. Remove stems; quarter and core fruit. Cook apples slowly in
apple cider and vinegar until soft. Press fruit through a colander, food mill, or
strainer. Cook fruit pulp with sugar and spices, stirring frequently.
To test if done, remove a spoonful and hold it away from steam for 2 minutes. It
is done if the butter remains mounded on the spoon. Another way to determine
when the butter is cooked adequately is to spoon a small quantity onto a plate.
When a rim of liquid does not separate around the edge of the butter, it is ready
for canning.
Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids. Process 250 ml and 500 ml jars for
5 minutes.
Yield, 500 ml jars: 8 to 9
5 cups grape juice
(about 3½ pounds grapes to
about 1 cup water)
To prepare juice:
Sort, wash, and remove stems from fully ripe grapes. In a large pot, crush about
3½ pounds of grapes and add just enough water to cover grapes, about 1 cup.
Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes.
Pour contents of pot into a damp jelly bag and suspend the bag to drain the
juice into a large bowl. Allow juice to drain undisturbed overnight in a cool
place. Strain through two thicknesses of damp cheesecloth to remove any
crystals that have formed.
Apple Butter recipe adapted from the "Complete Guide to Home Canning," Agriculture Information
Bulletin No. 539, USDA, revised 2009. National Center for Home Food Preservation.
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Apple Butter
♠
2½ cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
Grape Jelly
♠
1 package powdered pectin
7 cups sugar
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