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Still Warm Apple Butter. |
Last year the twins ran out of apple sauce so I thought since this has been a good year for the apple crop I would do an extra batch and I am wondering too if Emily and Katie like it or have outgrown the taste of the sweet treat??? I will have to check it out tomorrow when I pick them up from school.
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Fresh Lemon |
I love apple butter and always request it if we go to Cracker Barrel. My brother Gary used to buy it for me at a festival they have over around Gosport, In. where he lives with his lovely wife Darla! It was especially good and really had a pink hue to it. I suspected they used red hots along with the other spices. Sooooo I am going to experiment and start out with a whole 10 pounds of peeled and cored Golden Delicious apples adding 2 C. of sweet cider. I juice 1 large lemon into an empty over sized crock and work the apples into it.
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10# Golden Delicious Apples |
I really like to do apple sauce or apple butter with this variety of apple as they cook down and almost just fall apart and I don't have to mess with a food mill. Now the apples, cider, and lemon juice have cooked down and are the correct consistency so I have tasted and added a pinch of salt, a cup of sugar, 1/2 C. red hots and about a tablespoon of vanilla. Just need to stir and simmer until all is dissolved, It is just right!!
I am going to fill the last 5, one cup freezer containers I have and seal them up. I will tuck them away in my freezer until needed.
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Cinnamon Candy Applesauce |
To make the apple butter I am adding 1 1/2 C. sugar to the remaining apple pulp along with 1 T. cinnamon, 1/2 t. clove and 1/2 t. ginger and I will taste. I turned the fire back on to simmer and continue to stir. I added about another teaspoon of cinnamon and shook in a bit more clove and ginger and added a dash of nutmeg until it was just to my liking!!!
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Apple Butter |
To conclude I removed the hot jars from the oven where they have been holding. They were packed to the head space with hot apple butter and the rims wiped with a clean damp cloth. I tightened the lids and returned the jars to the oven for an additional 15 minutes at 250 degrees F.
Next I removed the tray and left them to cool. I hear them popping and sealing now as I write this posting. It was a good day. I have 5 jars of apple jelly, 6 jars of apple butter, and 5 jars of applesauce to show for my effort. There is nothing artificial in what I have prepared and I know when the cold wind blows it is going to be a welcome treat.
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