Needing advice, I made this apple butter in August and the top layer is very dark. I’m wondering if this is common for apple butter due to oxidation or if it’s bad. It does seem they’re worse on one side than the other and some worse than others hinting at light being a factor? I followed the ball complete book of home preserving recipe and water bathed.
by Fawnfactory
2 Comments
Hi u/Fawnfactory,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Have you removed the bands to make sure the lids sealed?
Other then that it looks fine