Grandma Horners Dutch Apple Butter Food

GRANDMA HORNER'S DUTCH APPLE BUTTER

Steps:

• Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
• In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
• Drain apples. Discard water.
• Run apples through food mill to remove skins and turn apples to pulp.
• In large pot, bring cider to a boil and add apple pulp and brown sugar.
• Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
• When it reduces/thickens, add cinnamon, allspice and cloves.
• Let it thicken to desired spreading consistency.
• Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
• Serve on bread, toast, muffins, or on cottage cheese.

GRANDMA'S APPLE BUTTER

Steps:

• Peel and cook apples adding water as needed.
• Push thru a sieve.
• Then bake in the oven till thick.
• As there was no time or temp please watch them closely.

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.

PENNSYLVANIA DUTCH APPLE BUTTER

Steps:

• Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.

APPLE BUTTER - GRANDMA STYLE

Steps:

• In an 8 or 10 quart pot combine apples and cider or juice. Bring to boiling; reduce heat. Cover simmer for 30 minutes, stirring occasionally. Then puree in a food processor or blender. Return to pot. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook uncovered, over very low heat 11/2 hours or till very thick, stirring often.
• Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jars rims; place lids on jars and screw on the jar rings. Process in boiling-water canner 5 minutes (start timing when water begins to boil). Remove jars and cool on racks. Makes 5-6 half-pints.

APPLE BUTTER IN THE OVEN

Steps:

• Combine apples, apple cider, brown sugar, and salt in a large Dutch oven over medium heat. Add cinnamon, star anise, cloves, and allspice. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
• Preheat the oven to 275 degrees F (135 degrees C).
• Remove whole spices from the pot with a slotted spoon. Reserve cinnamon and star anise; discard cloves and allspice. Puree apples with an immersion blender until smooth. Stir in lemon juice and return cinnamon and star anise to the pot.
• Bake uncovered in the preheated oven, stirring every 30 minutes, until apple butter thickens and deepens in color, about 3 hours. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.