Canning 101: Fruit Butter (Recipe:Rhubarb-Pear Butter) (2024)

FAQs

How do you know when fruit butter is done? ›

To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

Processing: Pack cooked butters immediately into hot jars leaving ¼ inch headspace. Adjust lids and process in a boiling water canner for 10 minutes. When cool, test seal, remove bands, and store in a cool place. Butters can also be frozen or stored for short periods of time in the refrigerator.

The butter is poured into sterilised, warm jars and covered with an airtight seal. As this is a low sugar preserve it should be stored and eaten within 6 months. Once opened, keep butters refrigerated. For longer keeping, butters should be water-bathed.

Fruit butters will last for one to two weeks in the refrigerator but they can also be frozen, using freezer-safe packaging. Some fruit butters can also be preserved using the water bath canning method.

Wrap the edges of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the butter (discard the solids). Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight.

Slice your butter sticks, so they fit into the reservoir, then close the lid. Consult the time and temperature calculator: 170°F degrees, and infusion for 5 hours. Some infüsiasts go up to 10 hours at 160°. This step will result in excellent infused butter.

Although mostly fat, butter is a low-acid food. Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature.

There's, however, also canning, which is a more novel solution that can keep your butter fresh for about three years and it doesn't even require freezing! When done properly, freezing your butter can help to keep it fresh for as long as a whole year, while refrigeration will only keep it for about four months.

Once all jars are filled, use a paper towel and wipe rims with vinegar. Remember that butter is an oil, so simply wiping with water will not ensure that the rims are clean. Place canning lid on jar and secure with metal ring to slightly more than fingertip tight. Lower jars into the pressure canner.

Fruit butter is typically puréed into a uniform pulp (the first step to making apple butter is to make applesauce), whereas jam has an irregular texture. Jam has a brighter color. Jam is brightly colored and slightly transparent, whereas fruit butter is opaque and has a muted, brown color.

What are the different types of fruit butter? ›

Fruit Butters

Apple butter is not the only one - try pumpkin butter, pear butter, plum butter, strawberry butter and more with trusted recipes and cooking tips.

Storing and Using. Store the finished fruit butter in airtight containers in the refrigerator or freezer. Fruit butter will last about 10 days stored in the refrigerator and up to 3 months in the freezer.

Butter has a shorter shelf life than fats like shortening and vegetable oil because it “has a lot of milk solids that make it go rancid, or spoil, faster,” Matt Regusci, a food safety expert with ASI Food, told Reader's Digest. How quickly that happens depends on a few factors, but mostly it's about how it's stored.

butter is composed of at least 80 fat. so it will go through lipid oxidation. turning it rancid over time. the cream used to make butter has been pasteurized.

You don't get fresher than homemade butter, and you'll taste the difference. Because it's fresh, your butter won't keep as long as commercial butter, so make it in small batches and keep it in the fridge for a few weeks or freeze it for up to 9 months.

To check for doneness: Spoon out some of the apple butter, turn the spoon upside down. The apple butter should cling to the spoon without falling off right away. If it does fall off, continue cooking to remove more of the liquid.

Test it by dipping a spoon in, and then run your finger down the spoon, if the butter doesn't fill in the strip, it's ready. Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools. Consume within a couple of weeks.

Fruit butters, as their name implies, are smooth, creamy spreads. They are made by slowly cooking fruit pulp and sugar to a thick but spreadable consistency. Spices or a second fruit are often added to enhance the flavor. Fruit butters are often made with less sugar than jams and have less of a candied fruit flavor.

Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth, has lightened in color, and has significantly increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.