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.
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?
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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.