Apple Butter/3 Methods
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Apple Butter/3 Methods
  Apple    Canning    Crockpot  
Last updated 6/12/2012 1:04:15 AM. Recipe ID 28650. Report a problem with this recipe.
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      Title: Apple butter/3 methods
 Categories: Canning, Crockpot
      Yield: 10 Servings
     16 c  Apple puree
      1 c  Apple cider
      4 c  Sugar; granulated
      4 c  Brown sugar
      4 ts Cinnamon
    This same recipe can be used to make apple, grape, peach, pear or
  plum butters.  In general use 1 cup fruit pulp to 1/2 cup sugar.
  Spice to taste and cook slowly. To make apple butter, use tart
  cooking apples, not the sweet eating varieties. If sweet apples are
  all you have to use, reduce the sugar by 1/3 to 1/2.
     Wash, quarter and core the unpeeled fruit.  Place in a heavy
  kettle with just enough water to prevent scorching. Cook until soft,
  stirring frequently,  and press through a food mill. Mix ingredients
  in a heavy kettle and cook over low heat, stirring frequently, until
  thick. When ready, a spoonful put on a plate should hold its shape
  and not 'weep' liquid around the edges of the mound after sitting for
  five minutes. This usually takes about two hours of cooking but can
  take as long as four, so plan this project for a day when you have
  other things to do in the kitchen. Don't try and hurry the process as
  the mixture can easily burn and burned apple butter is only good for
  the compost pile. Stir frequently, and if possible use a 'heat
  difuser' between the burner and the kettle.
    Oven Method:  Cook the fruit butter in a roasting pan in a 250 -
  300 F. oven until thick;  may take 6 to 8 hours. Stir occasionally.
  It needs less stirring this way but uses take much more energy and
  can be awkward to stir.
    Crockpot Method:  Put ingredients in crockpot and cook, uncovered,
  for about 12 hours, stirring occasionally, until it passes the test
  given above.
     When finished, pack into jars per standard canning methods and
  process pints 5 minutes or quarts 10 minutes in a boiling water bath.

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Recipe ID 28650 (Apr 03, 2005)

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