For storing: I ladle the hot apple butter into mason jars, screw on the tops, and then place them upside on the counter to cool completely. Once the filled jars are completely cool, you can turn them rightside-up again, and then store them in the fridge. This process creates a makeshift vacuum seal without having to boil the jars. It’s not perfect, but I’ve done it loads of times, and the apple butter will keep in the fridge this way about 3-4 weeks.