I’m all worked up about this project I did researching apple butter. I just won a contest for this project on instructables. Not just apple butter as we know it today, but as it was originally made, to be shelf stable without canning or refrigeration. After all, it predates canning jars and probably the concept of canning altogether. Not only was it shelf stable, but it was said to improve with age! One account said it had been known to keep for 25 years. Another says they only made it every 7 years in large quantities. Rather than rewrite everything here, I’m just going to post links to the blog posts and video I did on it all. I’d really like to hear back if anyone tries it. I’d also be interested if anyone makes it like this or any similar shelf stable fruit spread. As far as I can find so far, it’s a lost art. One quote from the late 1800’s called it “almost one of the lost arts.” it is not particularly difficult or time consuming with modern tools in small batches, but it does require juicing and a lot more apples than the apple butter that is common now. I plan to scale up next year if I can and make a large quantity if I can get enough apples. The stuff is delicious. I could go on and on, but here are the links:
Video: https://youtu.be/thf6AmL_G4A
Blog Post: In Pursuit of the Real Oldtime Apple Butter, Shelf Stable, Delicious and All Apples — SkillCult
It will only let me post two links as a new user. The third link is might actually be the coolest. It’s all the historic research I did compiled together in a blog post. There are links to it at the above links, or you can google —> historical research on shelf stable apple butter <—