Another Apple Butter Recipe (Shell)....
#123104 - 11/18/04 07:39 AM
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I recently found this in one of my Cookbooks by Better Homes and Gardens, "All time favorite fruit recipes" (1980):
Apple Butter
6 pounds (18 cups) tart cooking apples, cored and quartered 5 cups apple cider or apple juice 1 cup cider vinegar 4 cups sugar 2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice
Bring apples, cider and vinegar to a boil, cover and simmer for 30 minutes, stirring occasionally. Press through sieve or food mill. Measure 16 cups pulp, and return to dutch oven/pot. stir in remaining ingredients, bring to boil, simmer uncovered 1 1/2 - 2 hours till very thick, stirring often.
Spoon hot butter into hot, clean jars (leaving 1/2 inch head space). Process in boiling water bath for 10 minutes. (Makes 8-9 half-pints)
It says you can also freeze the butter. When freezing it lasts 8-12 months.
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Oh, THANK YOU THANK YOU THANK YOU!! This will be perfect!!
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My girlfriend & I are going to make Apple Butter on the 27th to give as Christmas gifts. She has all the canning stuff.... this will be fun!!
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Quote:
Apple Butter
6 pounds (18 cups) tart cooking apples, cored and quartered 5 cups apple cider or apple juice 1 cup cider vinegar 4 cups sugar 2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice
Bring apples, cider and vinegar to a boil, cover and simmer for 30 minutes, stirring occasionally. Press through sieve or food mill. Measure 16 cups pulp, and return to dutch oven/pot. stir in remaining ingredients, bring to boil, simmer uncovered 1 1/2 - 2 hours till very thick, stirring often.
Spoon hot butter into hot, clean jars (leaving 1/2 inch head space). Process in boiling water bath for 10 minutes. (Makes 8-9 half-pints)
It says you can also freeze the butter. When freezing it lasts 8-12 months.
Just a note, I just finished making this, and it tastes real good! However, where it says measure 16 cups of pulp, I only had 6 cups!!! (thus 6 1/2 jars approx.) Lots of peeling for little butter.
Another note is that you can add ascorbic acid color keeper at first to apples before boiling them, but don't know if this would help as the spices turn the butter brownish anyway, I didn't use it and I don't mind the color.
Leanne
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Thanks Leanne....I just emailed my friend to let her know....
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My girlfriend was sick so we are not making our apple butter until the 11th....and this is the one we are going to make. I bought a canning jar book...
Sweet Cider Apple Butter
Yield: about 4 pints
6 pounds apples (about 24 medium)
2 cup sweet cider
3 cups sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
To Prepare Pulp:
Wash apples. Core, peel, quarter apples. Combine apples and sweet cider in a large saucepan. Simmer until apples are soft. Puree using food processor or food mill, being careful not to liquefy. Measure 3 quarts apple pulp.
To Make Butter:
Combine apple pulp, sugar and spices in large saucepan, stirring until sugar dissolves. Cook slowly until think enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
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Edited by Shell Marr (11/28/04 03:51 PM)
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Change of plans..it is 6:52am on SUNDAY the 5th and I'm off to my girlfriends to make this!! We are making 24 half pints so this will be an ALL DAY THING!! But it will be worth it to have homemade gifts.
Quote:
My girlfriend was sick so we are not making our apple butter until the 11th....and this is the one we are going to make. I bought a canning jar book...
Sweet Cider Apple Butter
Yield: about 4 pints
6 pounds apples (about 24 medium)
2 cup sweet cider
3 cups sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
To Prepare Pulp:
Wash apples. Core, peel, quarter apples. Combine apples and sweet cider in a large saucepan. Simmer until apples are soft. Puree using food processor or food mill, being careful not to liquefy. Measure 3 quarts apple pulp.
To Make Butter:
Combine apple pulp, sugar and spices in large saucepan, stirring until sugar dissolves. Cook slowly until think enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
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I'll be posting pics of the finished product real soon!! We ended up making I think 24-26 jars, I lost count.... I got 17 of them and she kept the balance.
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
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