How To Can Grape Butter Recipes

GRAPE BUTTER

Steps:

• To prepare the grapes, pick them off the stems, making sure to discard any rotten or shriveled ones. Wash the grapes well. (As a rule, my Grandma always said to wash three times.)
• Start by covering the grapes in a pan with water, letting the loose dirt come to the top. Pour off the dirty water, repeating for a total of three times.
• Place grapes and sugar in a heavy-bottomed or nonstick stockpot. Stir to incorporate the sugar and grapes and turn the stove on to medium heat to begin the cooking process.
• Bring to a rolling boil (a boil that cannot be stirred down). Once at a rolling boil, turn the stove to medium-low or low heat to keep the butter boiling without boiling over. Time for 20 minutes. Since the last amount pushed through the strainer will be much thicker than the first, it's important to stir the grape butter well to incorporate.
• Once cooked, press through a conical strainer (affiliate link), wiping down the sides of the strainer a few times. Push through the strainer until only some dry skins and seeds are left.
• Pour into washed and sterilized jelly jars. Clean off any butter that may have dripped onto the rim and sides of the jars.
• If desired, this recipe can be canned for long-term preservation (see my canning 101 video for tips). For this recipe, the paraffin method is used to seal the jars. Heat paraffin slowly on the stove and pour a ¼-inch layer over the grape butter, swirling slightly to make a good seal. Let dry.

HOW TO CAN GRAPE BUTTER

Steps:

• Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
• Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
• After 20 minutes, remove from heat and push through a cone strainer with paddle. Work through strainer leaving pulp and seeds behind.
• Fill prepared jars, wipe off, and place on lids and rings.
• Place in the waiting water bath for 10 minutes.
• Remove from water bath and let cool for 24 hours before removing rings and storing.

CANNING BUTTER

Steps:

• 1. Oven - set to 250* F - This is for heating the jars. You don't have to heat your jars in the oven, but if you use water, you will need to dry out the jars before adding the melted butter. That's kind of a pain, so put your jars on a baking sheet and put them in the oven set to 250*F for about 20 minutes before adding the butter.
• 2. Go ahead and put 3-4 inches of water in your pressure canner and bring up the heat.
• 3. Boiling butter: Put water in the pan to heat lid and rings, go ahead and bring the heat up under that as well. Put the butter in a heavy pot and melt it, bring it to a boil then reduce the heat to a simmer. Let the butter simmer for 10 minutes or so. You're evaporating some of the moisture from the butter and getting it good and hot. Be sure to stir it and don't allow any of the milk solids ( the little while particles) to burn and don't let it boil over!
• 4. Once everything is good and hot, carefully take the jars out of the oven. Place the jars right side up on a clean dish cloth and place the canning funnel in the jars one at a time and fill the jars with hot butter, leaving a 1/2" head space.
• 5. Using a clean cloth dipped in vinegar and then squeezed out, clean off the jar rims. Place lids and rings on each jar, tighten the rings just firmly but not hard.
• 6. Put the jars in the pressure canner that has 3-4 inches of hot water in it. I put in a couple of strategically placed clean dish cloths in case the little jars topple over. They can rattle against the sides and each other and break.
• 7. Half-pints of butter in the canner: Put the lid on the canner and fasten it down. Allow steam to flow out of the vent for about 10 minutes. Place the weight (at 10 pounds) or gauge (11 pounds) on the vent and when it reaches the correct pressure (when the weight begins to rattle) start timing.
• 8. Allow the pressure canner to chug along for 60 minutes for these half pints. After 60 minutes, take the canner of the heat and allow it to release its pressure naturally. You might hear the lids sealing while the jars are still in the canner, that's okay.
• 9. Once all the pressure is gone and you can safely open the canner, open it up and take the jars out of the canner. Place them on a clean towel to cool.
• 10. Because this is pressure canned, and the butter is subjected to high temperatures, you may see the milk solids clump together and fall to the bottom of the jar. That's OK! Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look.
• 11. Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again.

GRAPE BUTTER

Steps:

• In a large stainless or enamel pot add grapes and water.
• Heat to medium high and mash grapes.
• Continue to cook as mixture thickens, about 30 minutes.
• Stir frequently.
• Put grapes and juice through a food mill to remove seeds.
• Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
• You may need more cooking time depending on the amount of juice your grapes hold.
• When product is quite thick place a drop of grape butter on a frozen plate.
• If you get a ring of fluid around grape butter drop you need to continue to cook.
• Repeat test until no liquid ring appears.
• At this point taste and add honey if you wish.
• When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

GRAPE BUTTER

Steps:

• Mash grapes and cook in a large saucepan.
• Press through a sieve back into the saucepan.
• Add apples and sugar; cook until thick.
• Plum butter may be cooked in the same way.
• This is the whole recipe. I think directions on ball may come in handy.