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What types of fruit butters are safe to can?

Posted by jennieboyer 8 (My Page) on
Wed, Oct 17, 12 at 11:16

Looking for some guidance on what fruit butters are safe to can - I know apple butter, but what about pumpkin butter, banana butter, plum butter, etc?

Also, what fruits do not make good fruit butter? I'm looking to play around a bit, but want to make certain I do so safely.

Would also welcome any favorite recipes!

TIA!

Jennie


Follow-Up Postings:

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RE: What types of fruit butters are safe to can?

Pumpkin butter - no. In canning, since it is low acid, it is treated more as a low acid vegetable like a member of the squash family.

Any of the acidic fruits are fine but not bananas, not figs, not windfall apples, not mangoes, not melons or avacadoes, apricots are borderline, not papaya, etc. In those cases the safety would depend on the amount of added acid, not the fruit pH itself.

Apple Butter is by far the most common of course. There are some plum butter and pear butter recipes posted here too. I have seen some peach butter and prune butter recipes and a couple of mixed fruit butter recipes but never tried any of them. Personally I can't imagine making a citrus butter but some may do it.

The link below gives you all the various fruit pHs.

Dave

Here is a link that might be useful: USDA Foods pH


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RE: What types of fruit butters are safe to can?

i would think citrus are too watery/juicy. just make jelly or marmalade with them.


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RE: What types of fruit butters are safe to can?

Citrus make fabulous curds (for freezing).

Carol


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