The addition of the lemon juice is a new issue and we did it for many years without it. Your choice. I wouldn't worry. Mold is the only possible issue.

Dave

I wrote a thank you to you shortly after your comment, Dave, but I must have hit the wrong button. I do appreciate you input. The apple butter is very tasty so I'm going to make more.

Madonna

I agree with Dave, I've been making apple butter since I was about 10, so that's, well, a really long time, LOL. 53 years or so, and I never used lemon juice in it.

As long as it isn't moldy, I wouldn't worry about it either, I'd just eat it!

Annie

Thanks, Annie.

Yeah if I recall correctly the lemon juice addition first came out in 2006 with the Ball Complete book. Of course if using windfall apples they have always called for adding more acid but otherwise I think it is just one of the "extra safety margin" issues, maybe helps a bit with color too.

Dave