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| This is the first year I've made apple butter. My first batch came and went to rave reviews by the family, but as I'm not really a fan I gave away most of the batch and had to do a 2nd batch when the SO complained that we didn't have anymore.
My 2nd batch just came out of the processor (pressure canner) and it has all separated, the bottom 1/2inch or so looks like applejuice, with the solids on top. Does anyone know what's happening here? |
Follow-Up Postings:
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| What recipe are you using that calls for pressure canning? How long did you pressure can it? A small amount of separation like this can happen. Pressure canning it rather than using a BWB makes it more noticeable. It doesn't hurt anything. There is no safety issue, just appearance. You can just gently shake the jar or stir it up after opening. Sometimes it is an indicator that the AB wasn't cooked down enough or that the apples were just extra juicy. Dave |
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