Can I stop & restart the cooking down process of apple butter if refrigerated in between overnight before starting the canning process?
Amanda is a co-founder of Food52.
It should be ok, except that I wouldn't can it straight from fridge. I'd stop cooking it now, before it's done, let it cool, refrigerate over night, and then finish cooking it before canning. Hope this is helpful!
Kenzi is the Managing Editor of Food52.
It's a totally accepted process to cook your apples down into sauce first, then refrigerate and continue cooking down the next day. (This is when aromatics, etc, are added.) Food in Jars actually recommends to cook your sauce the first day, and reduce it into butter the next. Best of luck!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)