[Tmama]

Hello I'm pretty new to canning and I have a (maybe stupid) question. I just moved into a house with mature apple trees. I collected as much as I could and attempted to make apple butter. It tastes delicious and the canning process went really well! But, when I look at the jars I can't help but think, it looks too chunky. So here's the question: is it OK to pop the seals, pour the apple butter back into a sauce pan and like, try to re cook it, then re can it?? I mean, it tastes really good, it just looks and feels a little more like apple sauce...

 

[suitcase_sally]

Yes, you could do that, but my thinking is - if it tastes great, why mess with success?

 

[Tmama]

I mean, that's true... But who wants applesauce on their toast? Lol

 

[Danaus29]

Probably the same people who eat chunky strawberry jam.

 

[Tmama]

Haha, in general, I do tend to like things a bit chunkier... BUT I am/was planning to give these away as gifts so I don't know what OTHER people will think about putting "applesauce" on their breads, hehe

 

[calliemoonbeam]

Just call it "chunky apple butter" and it will sound like a hip new thing, lol!

I vote for not changing it either. You might burn it or the taste could change for some odd reason. I also prefer jam or preserves to jelly or butter, so I'd probably like it chunky. Just my two cents.

 

[Danaus29]

Just send the chunky stuff to me. I guarantee I will appreciate it. I like apple butter on english muffins and didn't buy any yet this year.

 

[ct01r]

I'd leave well enough alone. I went through the same thing years ago when I was new at canning. About half of the recooked apple butter went bad. After a few weeks, the lids started bulging and we had to throw it out. I don't know if it was because we recooked it, or because I was new at the process and did something else wrong. The bottom line is that I never recooked apple sauce or butter again, and never had a large failure like that again. If it's the consistancy of apple sauce, it'd be a lot easier just to relabel the jars to say "Applesauce" than to recook/can the whole batch. Just my 2 cents. Curt

 

[ChristieAcres]

Every time you open a jar to use, blend to puree it (a blender or some other kitchen gadget) and pour it back in the jar.

 

[Jokarva]

I prefer my apple butter chunky and non sweet, I don't think there are any real rules to follow or break here. And, while I'd do the next batch differently, I would never reprocess an already canned batch unless it's inedible....just too lazy

 

[suitcase_sally]

You could call it "Spiced Apple Sauce".

 

[Tmama]

Thanks every one!! I'm fighting the urge not to "fix" it haha

 

[Use Less]

I wouldn't redo. Not enough hours in the day as it is. Call it apple compote when you give it as gifts.

 

[Tmama]

What is "compote"??