Apple Butter
Apple Butter No fancy pictures for now. Got the recipe up to share with a friend. I'll make it pretty another time. 3 pounds Granny Smith apples 3/4 cup apple cider vinegar 1 1/2 cups water Sugar - 1/2 cup per 1 cup pulp 1 teaspoon kosher or canning salt 3 teaspoons pumpkin pie spice 1 teaspoon cinnamon Remove the stem from apples. Cut them up into chunks, core and all. Put in large pot with water and vinegar. Boil until soft. Approximately 20 minutes. Using a sieve or medium mesh colander force pulp into a bowl. Measure how many cups of pulp you have. Add sugar 1/2 cup to each cup of pulp. Add remaining spices. Cook uncovered on medium-low for 1 - 2 hours stirring often. It will be cooked long enough when a small amount dropped onto a chilled plate doesn't run. Once it is fully cooked you could refrigerate what you can consume right away and freeze the remaining in small containers. I hot water bath can mine for 10 minutes. How to can at National Center F