Geoffrey S. Mendelson wrote:
> songbird wrote:

>> the process go more quickly. i would imagine
>> that you do have the lid on during this time
>> to keep dust and other contaminants out.
>
> Thanks. The problem is that the crock is about a gallon, and I want to
> do small amounts.

even better in that the added surface area
gets rid of the extra moisture faster.


> I wasn't clear. I intended to ask about leaving the cans unopened.
> I assume they would still stay sealed.

oh, no that wouldn't work as the
apple butter idea is to cook it down
(getting rid of extra water) and add
spices, etc. in a sealed can that
won't happen. besides the otherwise
noted risk of exploding cans.

if you are taking canned apple sauce
and using it for making apple butter i
think for the effort/price you are better
off just buying apple butter. it tends
to be one of the cheapest in the jams/
jellies/etc section at the store.

i thought you were talking about
putting up your own apples/apple sauce/
apple butter.


songbird