Monday, September 9, 2013

Home Grown Freshness All Year Long? Fall is for Apples... Part II

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.

Apple Butter

3 Pounds  Apples, stems removed 
2 C Apple Cider or Water
1C Sugar
1/4C Bottled Lemon Juice
1TSP Ground Cinnamon 
1/4TSP Nutmeg

** 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.

2. Return the apple puree to the pot and stir in the sugar, lemon juice, cinnamon, & nutmeg. Simmer over medium-low heat until the mixture is thickened. The timing will vary, depending on the size and shape of your pot, but you should allow 30 to 45 minutes. Don't try to shorten cooking time by turning up the heat -- as the butter thickens, so does its tendency to burn. Stir and test frequently. The butter is ready when a dollop on a plate does not weep juice around its perimeter.

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 101Beans, Pepper Jelly, & Applesauce

Interesting Fact

Never The Same Spice Twice


  1. I love this time of year! Apple picking is one of my favorite things to do. I haven't tried making apple butter yet, but it's so yummy!

  2. Yum yum yum! But I wonder, why do you leave the core in when you're not feeding chickens? Doesn't that leave the seeds in your sauce? Stepped by weekend wander! Have a nice weekend!

  3. Stopping by from the Weekend Wander! That Apple Butter looks delicious! I can't wait to go apple picking!
    --Michelle @ The MaMade Diaries

  4. We love to go apple picking too! Your apple butter looks delish! Thanks for linking-up with us for Kitchenspiration!