I've always used the chowhound boards as a cooking reference but never joined til now. So here's my first question...
I made and BWB canned my first batch of apple butter a few days ago. I didn't use the USDA's recommended recipe but rather winged it after reading several recipes. What I gathered from the recipes and opinions of others was that apple butter is safe (acidity wise) to be BWB canned as is, with no additional vinegar or lemon juice. However, the USDA's recipe includes vinegar, which makes me think otherwise.
My impromptu recipe did include a splash of apple cider vinegar to the sliced apples to help get the cooking started, as well as a teeny tiny splash of lemon juice to each half pint jar before filling (due to my food safety paranoia!). I processed for 7 minutes.
Also, I totally spaced and forgot to remove bubbles from the jar before I put the lids on. I can see a few small bubbles in each jar.
So, what I'm looking for is an opinion on whether or not you'd trust my apple butter to be safe for consumption. Do you think apples need extra acidity to be kept safe from botulism spores? This has also made me wonder if the acidity of a food is increased as it is cooked down and the water content is lowered?
Thanks in advance for all your help!
Updated 1 year ago | 4
Updated 2 years ago | 14
Updated 17 days ago | 6
Updated 3 months ago | 17
Updated 25 days ago | 11