Moving right along to something a little more bipartisan… {I’m sure there were a lot more than the few commenters who were offended by the cartoon… I hope you all know that I posted it in simple jest. Aren’t we so blessed to live under a democracy where we each are entitled to and afforded our own opinion and even better, our own vote?!} Onto to the Apple Butter…
I love to can.
Call me a nerd, it’s ok.
I love to can.
Mom & DaddyBoy love to can too.
Perhaps I was born a few generations too late. There probably aren’t too many “twenty-something canners” out there. But let me tell you, there is something so rewarding about making something from scratch, sealing it in a can, and then prying it open later to taste the preserved goodness. I know, you can buy it at the store. But most ANYTHING tastes better if you make it yourself… and the fact that you can bottle up that goodness for another time {long down the road} or as a gift for another person makes it all the better!
In my opinion, there is nothing better on a hot buttered Bays than a daub of apple butter! So, without further adieu, here’s my simple recipe for the best apple butter you’ll ever taste! Now, don’t stop reading if your intimidated by canning… you can store your portion in the fridge and give the rest away or you could use these plastic freezer jars. I prefer the old fashioned canning method myself. I’ve canned 10 pints in the last 2 days!
Crock Pot Apple Butter {yields 5 pints}
16 peeled, cored & chopped apples {I used several varieties}
1 1/2 C white sugar
1 1/2 C white sugar
1 C light brown sugar
2 T cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t kosher salt
Place all ingredients in crock pot and stir so all apples are coated. Cook on HIGH for 1 hour. Reduce to LOW for 8 to 10 hours; stir occasionally.
Once the apples are a rich brown color and mash easily you can do one of two things. If you like your apple butter thick you can scoop the apple mixture into a mesh colander to drain off excess liquid before blending. If you like it thinner leave liquid in the mixture. If I had a hand-held blender I would have used it in the crock pot to blend the apples to a lovely “apple butter consistency”. However, I don’t have a hand-held blender…. so, I scooped several cups at a time into my blender and “pulsed” it a few times until I reached my desired consistency. I filled my jars with the hot apple butter and was ready to can. Here are a few pics along the way…
1/2 a bushel:
16 apples:
sugar & spice:
1 little girl who wanted to eat all my apples:
early on:
1/2 way:
done:
Now, if you’d like to can it {which I recommend} it’s easy, you’ll see:
1) wash and dry jars and lids
2) while you’re filling your jars with your warm apple butter you should have your water bath heating up {I used this, purchased at any fine Walmart}
3) once the jars are filled, wipe the rims with a damp cloth and screw on the lid {but don’t over tighten}
4) place jars in the water canning rack, lower into the canner, make sure they are covered with water by at least 1″ & turn up heat
5) once you reach a boil, boil for 15 minutes
6) carefully remove jars from the canner and sit on a dry towel
7) sit and listen carefully.. “tink, tink, tink, tink…!” the jars will seal as they cool on the towel!
8) once the jars are completely cooled you can wipe the jars of any residue and store away
And if you’d like more detailed instructions on canning with pictures you can go here.
