There are so many fun things to do with apples, that I think I could write 3 or 4 posts just on apples alone. Since apple Sauce and apple butter start out the same way, I figured that it is logical to discuss them both in one post. In fact you can prepare them both in one day. Just prepare the pulp, set some of it aside for apple butter, can the apple sauce and while it is processing in the water bath, take out the pulp that you set aside and start preparing your apple butter.Though some canning books say to peel and core the apples, you don't really need to because the skin and seeds are separated when you run the apples through your food mill any way.
Apple Sauce(yield is about one quart for every 3 pounds of apples used)
(Printable Recipe)
To prepare the pulp, first quarter the apples. Fruit Fresh is handy for preventing the apples from browning while you are cutting them up. Cook apples until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the apples through a food mill.
If desired, you may add sugar to taste to the apple pulp. I won't recommend a specific amount of sugar, since different varieties of apples vary in how sweet they are, and people have different preferences for how sweet they want it. In general, recipes tend to call for anywhere from about 2 tablespoons of sugar per quart of pulp all the way up to 3/4 cup of sugar per quart of pulp.
Bring the apple sauce to a boil and fill hot jars leaving 1/2 inch headspace. Add lids and process in a water bath. Process pints for 15 minutes or quarts for 20 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Apple Butter
(yield is about 4 half-pint jars)
(Printable Recipe)
1 quart of apple pulp (see instructions for applesauce)
2 cups sugar
1 1/2 tsp cinnamon
1/4 tsp cloves or nutmeg (or both)
Combine all ingredients and cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The apple butter is ready when it will mound up on a spoon.
Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
I can't be bothered to stand around and cook the apple butter on the top of the stove. I put it in a 9 x 13 baking pan and cook it down in the oven at about 350. I then run a hand blender through the apple butter before I put it up in jars and it is silky smooth in texture. Have you tried doing it that way?
ReplyDeleteHave you tried apple butter made in a slow cooker? I think I would try it that way with your ingredient list. YUMMMM
ReplyDeleteI have not tried either of these metods, but the slow cooker idea sounds tempting to me.
ReplyDeleteI started making jam this year after realizing it'd been 12 years since I'd done any canning. When my kids found out they both begged for my apple butter. (Money's going to be tight this year so the jams are Christmas presents. They go farther and actually is cheaper.) The apple butter I make is the recipe from the Blue Book but I use the apple cider version and cook the apples in the cider. I think it gives it a better flavor.
ReplyDeleteWhen i am cooking i like to use too much butter specially because i really like the taste. I try to combine it with several ingredients and all my family is very happy.
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