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Learning to Edit |
Apple Butter
Quarter the apples without peeling or coring them. Cut out and throw away only bad portions. Put quartered apples in a large pot and add enough apple cider vinegar and water (equal parts each) to fill the pot about halfway. This is usually about 2 cups each for a full 8 quart pot. Bring the apples to a boil, and simmer until apples are soft (about 20 minutes). Label the soft apples and liquid into a food mill or sieve, and process into puree. Measure the result, and return to a pot on the stove. For 1 cup of apple puree, add:
Mix sugar and spices into the puree. Bring to a boil, then simmer until thick and smooth and reduced by approximately one half. To determine if the butter is done, put a spoonful on a plate. If liquid separates out, it's not ready yet. To can, prepare jars and canner. Ladle hot apple butter into hot jars, leaving 1/2 inch headspace. Wipe edges, apply lids, and tightening bands to finger-tight. Process pints and half pints 10 minutes. Let jars site for 24 hours, then check seals. |
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