After almost a year, my shelf stable apple butter is still delicious with no mould or other problems. That is after a summer stored in a very hot area with many days over 100 degrees f. and frequently over 90 degrees. This old school preserve has a place and needs to be brought back into use.
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Real apple butter, as it used to be made predated canning jars and was a shelf stable food stored in crocks and kegs. Though nearly a lost art, this delicious traditional preserve is not particularly hard to make. Apple juice and apples are cooked down until very thick and that's pretty much it! It is delicious.
17 окт 2016