Best Apples For Apple Butter Food

APPLE BUTTER

Steps:

• Combine apples, vinegar, allspice berries (if using), cinnamon sticks (if using), ginger (if using), star anise pod (if using) and 4 cups water in a large, heavy bottomed pot over high heat. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes. (Some pieces of apple might float at first; they will sink and become submerged as they soften.) Remove from heat and let cool slightly.
• Leaving behind allspice berries, cinnamon sticks and star anise pod, pass the apples through a food mill. (Alternatively, working in batches, ladle apples into a strainer or colander, and using a ladle, wooden spoon or spatula, press apples to pass pulp through, leaving behind seeds and skin.)
• To finish on the stovetop: Place apple pulp in the same large, heavy-bottomed pot, add granulated sugar and light brown sugar and stir to dissolve. Cook on medium-low heat, stirring occasionally, until mixture is thick, glossy and a deep golden brown (somewhere between honey and molasses), 2 to 2 1/2 hours. (Around the 1 1/2-hour mark, things will start to bubble rather violently. Stirring constantly will help, but expect, and be careful of, a few splatters.) To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 8 to 10 minutes and test again. When the desired consistency is reached, season with kosher salt.
• To finish in the oven: Heat oven to 300 degrees. Place apple pulp in a 9-inch by 13-inch (3-quart) baking dish, add granulated sugar and light brown sugar and stir to dissolve. Place in oven and let cook, stirring every 30 minutes or so, until mixture is thick, glossy and a deep, golden brown color (somewhere between honey and molasses), 3 to 3 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 20 to 30 minutes and test again. When the desired consistency is reached, season with kosher salt.

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.

THE VERY BEST SLOW COOKER APPLE BUTTER RECIPE

Steps:

• Place all ingredients in the bottom of a slow cooker or crock pot and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Transfer the apple mixture to a blender and puree until smooth.
• Transfer the apple butter to an airtight container and store in the refrigerator for up to 3 weeks.

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.

APPLE BUTTER

Steps:

• Fill Crock-pot 3/4 full with cored and sliced apples.
• Add the remaining ingredients and stir until evenly mixed.
• Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
• Use immersion blender to purée and incorporate skins into the apple butter.
• If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

APPLE BUTTER RECIPE

Steps:

• Wash the Apples in cool water.
• Slice apples into quarters or smaller pieces if using very large apples.
• Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
• Add Apple Cider Vinegar.
• Add the sliced apples.
• Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
• Firmer apples will need more cooking time. Stir apples as needed as they cook down.
• Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
• Force the pulp through sieve and place in separate bowl below.
• Measure the amount of puree you now have as you place it back into the sauce pot.
• Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed... starting with ½ cup as Brown Sugar and the remainder as White Sugar. You'll need 1/2 cup Sugar for each cup of puree.
• Stir sugar until it dissolves.
• Add Cinnamon
• Add Ground Cloves
• Add Ground Allspice
• Add Lemon, zest and juice only.
• Add Vanilla Extract
• Add pinch of Salt
• Stir well to incorporate all flavors.
• Place sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. Mixture will thicken over time and splatter if not watched carefully.
• As it thickens, place a spoonful on a saucer that has been kept in the freezer.
• Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
• When done, ladle into hot jars leaving ¼ inch headspace.
• Remove air bubbles, clean rim, apply lid, apply band, tighten finger tight.
• Process 10 minutes using the water bath method.