Food recipes
Apple Butter
Apple Butter Ingredients: apples, raw, with skin apple juice, canned or bottled, unsweetened, without added ascorbic acid sugars, granulated lemon juice, raw spices, cinnamon, ground Directions: In an 8- to 10-quart h...
Apple Butter
Ingredients:
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
Directions:
In an 8- to 10-quart heavy pot combine apples and cider.
Bring to boiling and reduce heat.
Simmer, covered, for 30 minutes, stirring occasionally.
Press apple mixture through a food mill or sieve until you have 7 1/2 cups.
Return pulp to pot.
Stir in sugar, lemon juice, and cinnamon.
Bring to boiling and reduce heat.
Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.
Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
Remove jars from canner and cool on wire racks.
Freezer Directions: Place pot of apple butter in a sink filled with ice water.
Stir mixture to cool.
Ladle into wide-mouth freezer containers, leaving a 1/2 inch head space.
Seal and label.
Freeze up to 10 months.
Apple butter might darken on freezing.
Ingredients:
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
Directions:
In an 8- to 10-quart heavy pot combine apples and cider.
Bring to boiling and reduce heat.
Simmer, covered, for 30 minutes, stirring occasionally.
Press apple mixture through a food mill or sieve until you have 7 1/2 cups.
Return pulp to pot.
Stir in sugar, lemon juice, and cinnamon.
Bring to boiling and reduce heat.
Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.
Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
Remove jars from canner and cool on wire racks.
Freezer Directions: Place pot of apple butter in a sink filled with ice water.
Stir mixture to cool.
Ladle into wide-mouth freezer containers, leaving a 1/2 inch head space.
Seal and label.
Freeze up to 10 months.
Apple butter might darken on freezing.