We went apple picking at a friends house and came home with close to 18 lbs of apples.
|Our Apple Haul|
So Part I is all about APPLE BUTTER!
We made the recipe found in the book Put 'em Up! The recipe can be found on page 110.
3 Pounds Apples, stems removed
2 C Apple Cider or Water
1/4C Bottled Lemon Juice
1TSP Ground Cinnamon
** Note: We cored all of our apples so that the mush left over after food milling the apple mixture could be fed to our chickens. Chickens CANNOT have APPLE-SEEDS because the can get arsenic poisoning**
1.Quarter the apples but leave the peel and core (unless feeding to chickens then you want to core them). Bring apples & water to a boil in a large pot. Reduce the heat and simmer until the apples are very soft, 20 t 30 minutes. Cool slightly and then run through a food mill to remove seeds and skins.
|The beginning of cooking. Apples, Water.|
Now you have some options: You can REFRIGERATE or FREEZE or CAN
We chose to can our apple butter, using the water-bath method, if you need more clarification on what that means refer to this post.
We Sterilized our jars in the Oven! Preheat the oven to 275, put the jars on a cookie sheet and place in the oven for 20 minutes.
Ladle your HOT Apple Butter into HOT jars. Leave 1/4 inch of head-space from the apple butter and top of the jar. Wipe rims of jars and place lids on, and finger tighten rings. Place in your water-bath canner and process for 15 minutes. When done processing remove the jars from canner and place right side up on a towel to settle for 24 hours. The next day test the seals by pushing on the top of the seal, if it doesn't POP then you are good. If it does just use the product quickly.
We yielded 12 4oz 1/4 Pints and 3 Pints of Apple Butter for 6 Pounds of Apples.
All other Home Grown Freshness All Year Long?
Canning 101, Beans, Pepper Jelly, & Applesauce