does it have a possibility to spread any illness on consumption?
No, it is at low risk for spreading food-borne disease
Apple butter
Apple butter is at low risk for spreading food-borne disease.
where did the first apple seed come from Central Asia - southern Kazakhstan, Kyrgyzstan, Tajikistan, and northwestern China. what is it nutritional value? It has 86% water and 14% carbohydrates, negligible content of fat and protein, 100 grams provides 52 calories - nutritionally poor food source. can you describe this fruit? It is a deciduous tree, generally standing tall; flowers are white with a pink tinge that gradually fades; skin of ripe apples is generally red, yellow, green, pink, or russetted; covered in a protective layer of epicuticular wax. where are these type of trees normally found? In temperate deciduous forests of North and South America, Asia, Southern slopes of the Himalayas, to name a few. can you name a few more types of this tree? Woody plants, coniferous genera, deciduous shrubs and most temperate woody vines. any examples for the first mentioned type? Maple, many oaks, nothofagus, elm, and birch among others. can the aforementioned fruit be poisonous? Yes, the seeds contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside; but the United States National Library of Medicine's Hazardous Substances Data Bank records no cases of amygdalin poisoning from consuming apple seeds. how are its useful features? It can be consumed in  juice, raw in salads, baked in pies, cooked into sauces and spreads like apple butter, and other baked dishes. what is the inception of this butter mentioned above? Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages.
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Apple butter [SEP] Food-borne disease
Apple butter is at low risk for spreading food-borne disease. The way that apple butter is packaged is very similar to that of jams. Apple butter is stored in glass jars, which allow light to enter the container therefore their shelf-life is less than that of food canned in steel cans. The preservation technique used to preserve apple butter is called canning. Canning is a process where pre-packaged food is exposed to moist heat of at least 121 °C for a certain amount of time in order to kill microorganisms that cause spoilage and disease. Although apple butter is at low risk for food-borne disease if canned improperly, especially when being made at home, the product may grow dangerous microorganisms.