I made 15 jars of apple butter, and none of the jars sealed. I had hot, sterile jars and hot butter, standing at room temp. when I was done. Now, I am trying to save my butter using the boiling-water method. I think I forgot to tighten the rings on the jare the 1st time. Now, the rings ore tight. Any suggestions as what went wrong, and am I on the right track to save my work?
This yummy recipe is compliments of Mirassou Winery in CA:
3 cups water 12 cloves
1 cup sugar peel of 1 lemon
1 cinnamon stick
Simmer 10 mins, then add:
1/2 cup brandy
2 (750 ml) dry red wine
Do not boil. Bring to coffee temp.
OK, so here is how I solved my problem. I re-processed all the jars in a boiling water bath for 10 minutes after full boil. All the jars sealed this time. I did wipe all the jars down before putting the lids on. This recipe is a family one, passed down through at least 3 generations. And, yes, I didn't use the water method the 1st time, but will in the future. My mom never processed this in water, so I was doing it her way. all other fruits and veggies were given the bath treatment, but never her jams and jellies. Live and learn. thanks for all the great input.
Great topic & recipes! I'm having a holiday party next weekend and was hoping to make mulled wine as well. I wonder if anyone will even be able to walk straight after consuming a few cups of holiday cheer...
My ex-mother-in-law made a yummy mulled wine that is one of the only traditions I have carried past that relationship... And it all relied on the Williams-Sonoma mulling spices and the recipe provided in the can... Red wine, orange juice, a touch of sugar, and the mulling spices - if memory serves - throw it all together in a crock pot and heat until warm and then reduce temp to low to hold and Happy Holidays to you!
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