Kentucky Apple Butter Food
KENTUCKY APPLE BUTTER
I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.
Provided by ELEANORAFA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 2h55m
Yield 45
Number Of Ingredients 8
Steps:
- Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
- Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
- 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 30 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.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 14.8 g, Cholesterol 2.7 mg, Fat 1.1 g, Fiber 1.3 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 8.7 mg, Sugar 12.8 g
CHEF JOHN'S APPLE BUTTER
Move over, apple sauce. Apple butter is basically a spreadable apple pie filling, only better. Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits (see footnote). Other approved uses include spreading between the layers of a spice cake, filling seasonably appropriate thumbprint cookies, or even as a condiment for pork chops.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h15m
Yield 32
Number Of Ingredients 9
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.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 21.8 g, Fiber 1.5 g, Protein 0.2 g, Sodium 74.5 mg, Sugar 20 g
APPLE BUTTER
Provided by Muriel Jacobs
Categories dips and spreads, side dish
Time 25m
Yield Three pints
Number Of Ingredients 4
Steps:
- Boil the cider until it is reduced to two quarts. Add peeled, quartered apples and cook until very tender. Put the mixture through a colander and add sugar and spices as desired. Cook until thick, stirring to prevent burning. Pour into clean, sterilized jars and seal.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 89 grams
CURTIS' APPLE BUTTER
Steps:
- Place all in pot. Cook for 2 1/2 hours, mashing apples occasionally, until color turns deep brown.
- Tip: APPLE RINGS
- Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour.
KENTUCKY APPLE FESTIVAL APPLE PIE
I adopted this recipe during the Recipezaar abandoned account recipe adoption. This is a delicious pie with an easy, no fuss crust. The crust is tender and flaky at the same time and the flavor is just the perfect amount of sweetness! Try it and you'll see why it is a Festival winning apple pie! 10/12/04, Edited: cooking time/temperature
Provided by Dine Dish
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Mix shortening, 1/3 cup butter and flour.
- Add boiling water, salt and baking powder.
- Mix well.
- Separate into 2 balls; place between 2 pieces of wax paper; roll.
- Filling: Peel, core and slice apples.
- Lightly mix cinnamon and sugar with the apples.
- Heap into pastry lined pie pan and dot with 1 1/2 tablespoons butter.
- Cover with topping crust; slit to allow steam to escape.
- Bake at 425°F for 15 minutes then reduce temperature to 350° and continue baking 45-60 minutes.
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- Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add apple cider vinegar, salt, and water.
- Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20–30 minutes, stirring occasionally.
- Turn off heat when apples are extremely tender and most of the liquid has evaporated.Place apple mash and liquid in a food mill set over a large bowl.
- Grind the apples into a fine sauce. Discard the peels.Place apple sauce back into the original pot.
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