Canning Made Easy: Maple Apple Butter

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When you just have a few apples the kids won’t eat, bruised peaches, or too many tomatoes, canning your food for later, is much easier than you imagined, even if you only have a few!  We made Peach BBQ sauce, salsa, and this amazing homemade maple apple butter this weekend to save our produce, and we didn’t need a whole bushel of produce to do it.

Homemade maple apple butter with super easy canning steps

Ok- so what do you do when you have just 5 or 6 apples, or a few peaches about to go bad and no one is eating them? You can preserve them for later and the steps to canning are so easy, you’ll wonder why you don’t do it more often!  Here is how we did it this weekend.  It was so simple and really took very little time.

This post is sponsored by MightyNest

STEP 1) Start with a recipe

Assessing my produce situation, I had a few apples, a few peaches, and some tomatoes I needed to preserve, eat, or toss.   This book from Marisa McClellan is great because her recipes are for small batches. I didn’t have a bucket of apples, I only had a few.   So, I didn’t want to make loads of apple butter, just a few small jars.  I also like canning in small amounts because it’s more manageable for me. Unlike Natalie, who likes to can all day long, I’m more of a small steps kind of girl.

So, I decided I was making maple apple butter, Peach BBQ sauce, and some salsa.

Homemade maple apple butter with super easy canning stepsStep 2) Prepare the food

I gathered my ingredients for the three recipes.  For the apple butter, all I needed was my 6 apples, cinnamon, nutmeg, maple syrup, and a lemon.

Homemade maple apple butter with super easy canning steps
Homemade maple apple butter with super easy canning steps

Step 3) Fill your jars

First, heat the jars you are going to use. Just put them right into your canning pot, since you’ll be using it any way.  Boil the lids in a small saucepan to make sure they are super clean.

Homemade maple apple butter with super easy canning steps


Fill your hot jars with your prepared food, leaving the proper amount of head space for your recipe. For the maple apple butter, leave 1/2 inch head space (the distance between the top of the food, and the lid). Wipe the rims of the jar clean and screw on the lids, tighten the bands, or clamp them down to stay closed while they are processing.

Step 4) Start Canning

Once your jars have lids, carefully lower them into a pot, big enough to cover the jars with water.  You will boil the jars in hot water, as long as the recipe says to boil them. The apple butter only needed 10 minutes!  (times will vary).

Homemade maple apple butter with super easy canning steps


Step 5) Wait!

Once your jars are finished processing, carefully remove from the water bath and let them sit on a towel for 24 hours.  The seal will form as the jars sit.  If you have a metal lid, you will see the metal lid invert, or hear a ping as it sucks into the jar.   That’s it!  Once you are sure the seal is good, you can store your product in the pantry until you are ready to use it.

Label your product so you know what you have! We have free labels for you to print when you enter the giveaway here!  The template is set for Avery #22808 round labels (2 1/2″ diameter – 9 labels per sheet). I used the kraft brown labels for a homemade rustic look.

Free printable labels from super healthy kids

And there you go- no apples went to waste this weekend! No peaches wasted, and no tomatoes.

Homemade maple apple butter with super easy canning steps
Homemade maple apple butter with super easy canning steps


giveaway supplies from shk

We want to give you everything you need to start canning and preserving your own food for your family at home!  Enter below, print the labels, and start canning right away!

Weck canning jars–>

This post is sponsored by MightyNest

Canning Made Easy: Maple Apple Butter

Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Canning Made Easy: Maple Apple Butter


  • 2 pounds/ 910 g apples 5-6 apples
  • 1/3 cup/ 80 ml grade b maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • juice of 1/2 lemon


  • Prepare a boiling water bath, 2 half pint/ 250 ml jars and 1 quarter pint/ 125 ml jar.  Place 3 lids in a small sauce pan of water and bring to a gentle simmer.
  • Wash, core, and quarter the apples. Place the apples and 2 tablespoons of water in a medium saucepan. Set the pan over medium-low heat and simmer for 10-15 minutes, until the fruit is quite tender.
  • Scrape the softened apples into the carafe of a blender and puree until the skins disappear and the flesh is quite smooth. Return the puree to the saucepan and place over low heat.
  • Cook, stirring regularly for 20-30 minutes, until the apple puree has thickened a great deal and sits up tall in the bowl of a spoon.  If it’s not done, it will run to the edges of the spoon and will be no higher than the rim.
  • Add the maple syrup, spices, and lemon juice. Taste and adjust the sweet and tart levels.
  • Remove the butter from the heat and funnel into the prepared jars, leaving 1/2 inch/ 12 mm of head space. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.


Recipe reprinted with permission from Preserving by the Pint© 2014 by Marisa McClellan, Running Press, a member of the Perseus Book Group.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

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