Canning – How to Make Apple, Banana, and Pumpkin Butters

During the fall months, I look forward to going to our local orchard and buying some fresh fruits and vegetables. After I get home, I enjoy getting out my water bath canner and canning supplies, and making a few batches of various butters.

Canning is a lot easier than it sounds, and making butters is great for beginners. You can find various cookbooks on the market or you can search various websites online for instructions on how to make water bath canning.

I like to process my butters in 4-ounce mason jars, but if you have a larger family, you can certainly use the 8-ounce size. You always want to start with good quality fruits and/or vegetables and use clean, sterilized mason jars that are made specifically for home canning.

Here are the 3 recipes my family likes to make.

apple butter

16 cups of applesauce

1/2 cup vinegar

3 pounds granulated sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

In a large bowl, combine all of the above ingredients, stirring well. Transfer the mixture to a large baking dish. Place the dish in an oven preheated to 300 degrees and bake for 3 hours. Remove mixture from oven and ladle into hot, clean, sterilized canning jars. Process the vials in a water bath canner for 10 minutes.

banana butter

3 cups of plantains, about 8 to 10 plantains

1/4 cup lemon juice

1/4 cup maraschino cherries, finely chopped

6 1/2 cups granulated sugar

1 (6-ounce) bottle liquid pectin

Peel and slice the plantains in a large bowl. Using a masher, mash the plantains. Measure 3 cups of the banana pulp and place in a large saucepan. Add lemon juice, chopped cherries, and granulated sugar. Bring to a full boil and boil vigorously for 1 minute, stirring constantly. Remove from heat and quickly add the liquid pectin. Serve in clean, hot jars. Process the vials in a water bath canner for 10 minutes.

Pumpkin Butter

3 1/2 cups fresh pumpkin puree or canned pumpkin puree

2 1/2 cups light brown sugar

1 lemon, juice and grated peel

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon allspice

1/2 cup of tap water

Tip: If using fresh pumpkin, mix together brown sugar, lemon juice, ground ginger, cinnamon, and allspice in a large bowl. Let stand at room temperature 8 hours or overnight.

Transfer to a large pot, add 1/2 cup of water, and bring to a boil. Cook over low heat, stirring frequently, for 40 to 60 minutes, until desired consistency is achieved. (With the canned pumpkin, mix the ingredients together in a large saucepan; bring to a boil and simmer for about 20 minutes, to thicken.) Pour mixture into hot mason jars, leaving 1/2-inch headspace. Serve in clean, hot jars. Process the vials in a water bath canner for 10 minutes.