Saturday, November 1, 2008

Apple Butter

I love canning. The idea and process of canning makes me feel secure and productive. Apple butter is one of my favorite things to make and can in the fall. The following is my favorite recipe for apple butter and I have been known to sit and eat it straight out of the jar. If you want good directions on canning try one of these sources. Southern Plate has a great tutorial, with music and step by step tutorial. I would highly recommend a book on canning and preserving as well. Check with your local Cooperative extension, you can find the one closest to you here. Another excellent resource is Ball, they are one of the largest producer of a type of jar called a Mason Jar (some of us, ok, ALOT of us, in the south use old mason jars as "everyday" glasses for our "swee'tea"). Now, on to the recipe!

Apple Butter

2 pounds apples
juice of 1 lemon
1 cup apple cider vinegar
1 cup apple juice or cider
Apple Pie spice to taste
1 pound of sugar

Peel, core and chop the apples. Place in a non reactive pot with the lemon juice, vinegar, and juice. Bring to a boil and cook until apples are soft and mushy and the liquid has mostly evaporated. Add the sugar and stir until it is dissolved. Puree in a blender or processor to a smooth consistency, you may have to do this is batches. If you have one, I highly recommend using a stick blender, just makes this step easier. Return to the pot and cook until very thick. Add the pie spice. Pour into sterilized jars, seal/process and label. Make sure to put not only the name of the product, but the day it was canned. It's fabulous on biscuits!

1 comment:

mac said...

My Step-Dad's mother used those cinamin red hots in her apple butter. MMM, MMM, MMM

I haven't had any really good apple butter in such a long time.