Apple Butter Ii Food

GRANDMA'S APPLE BUTTER

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
• Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

AMAZING APPLE BUTTER

Steps:

• Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
• Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
• Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
• Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
• Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

APPLE BUTTER RECIPE

Steps:

• Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
• Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APPLE BUTTER

Steps:

• Preparing the apples/pulp: Wash the apples and remove the stem and the blossom ends. DO NOT PEEL nor CORE. Cut the apples into small chunks.
• Add 2 cups of water and simmer until the apples are nice and soft.
• Once this is done, press the apples through a sieve or a food mill. YOU MUST HAVE at least 2 quarts of apple pulp.
• Next, in a large pot, place the pennies on the bottom. It must cover the bottom completely. NOTE: COPPER PENNIES help keep the butter from sticking and burning! Very important!
• Add the apple pulp, sugar and spices. Cook slowly until it is thick and will stick to a wooden spoon without dripping. Stir butter frequently to keep from sticking. If it is too thick for you, add apple juice to mellow out the thickness.
• You may can the rest of what you do not use. Wash, sterilize the jars and lids.
• Ladle the rest of the butter into the pint sized jars, leaving 1/4 inch headroom from the neck of the jar to the rim of the jar is called "head space" Loosely tighten the jar lids to the jar.
• Make sure you take a clean cheesecloth and clean the rim. You do not want food particles on the rim. Once this is done, place in a hot boiling water bath.
• Make sure there is at least 1 inch of water over the top of the lids Boil for 10 minutes.
• Remove from canner and set on counter. Let cool.
• When they have properly sealed, the lids will make a popping sound. Store on shelf or in your fruit/canning cellar.
• You will notice how nice and shiny your pennies will be too. The acid in the apple butter will clean the pennies. Don't worry, your apple butter is safe. Just remember to clean, wash, and sanitize your pennies before using them. A small solution of dish soap. Rinse with clear water. Place them in a small solution of bleach water. Rinse again.

CHEF JOHN'S APPLE BUTTER

Steps:

• Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
• Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
• Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.