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 For Home Food Preservation
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 For Home Food Preservation
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