page_title: Apple butter
section_title: Boiling
hierarchical_section_title: Apple butter / Packaging and storage / Boiling
caption_attribution_description: English: Boiling jars during sterilization
context_page_description: Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.
context_section_description: Applying high temperatures over a specified period of time can not only aid in the sterilization of the jars or cans used in packaging, but it can help maximize the storage time of the apple butter or other products. Boiling the jars will remove the oxygen remaining in the jar, which forms a tight seal between the lid and the rim. The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method. This is because high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum, which can't be killed by boiling. Foods with a pH of more than 4.6 can allow the spores to grow.
caption: Boiling jars during the sterilization process
exif: {}