After getting out my frustrations in my last post about my failure at applesauce, I decided I would just have fun and experiment with the remaining apples on our counter. I froze two bags for apple pie, using a different method to prepare each of them. I wrote on each freezer bag how I prepared the apples in that bag, so as we use them we can decide which method we liked best. I have decided that this is my year to have fun and experiment with canning and preserving, so that we will know exactly what we like and then next year things will fall right into place.
In that spirit, I made apple butter yesterday! I have never actually eaten apple butter that I remember, but again - its time to experiment! Its a very long process, taking the better part of two days, but it turned out really good. Killian didn't like it, but Matthew, my friend Jessica and Rowan loved it. I think it will be really good on toast, or maybe pancakes. I saw a recipe for apple butter cookies that I cant wait to try!
I started out peeling, coring and slicing all the apples only to re-read the instructions and realize that I wasn't supposed to peel them. Oops! After they were all sliced, I put them in a pot with a little water to prevent sticking, and cooked them until soft. When soft, I pressed them through a sieve, and when I had 16 cups of the applesauce/pulp I mixed it in with the remaining ingredients (except Mace, I didn't have any of that) in a large roasting pan:
I put that in the oven at 150 and let it cook down overnight. The next morning there was a thin layer that had hardened up on top, but I just stirred it in and continued cooking. It cooked for 11 hours total, and then it was ready to come out. It was a lot darker and thicker!
I pushed it all through the sieve again, a step I may not have needed to do, but I wanted it to be as smooth as possible. Once that was done, I transferred half the batch to a pot on the stove, brought it to a simmer and ladled it into hot jars which I water bathed for 10 minutes. I filled a lot of jars - 12 1/2 pints, 1 pint and I still had about 2 cups leftover for fresh eating. I was really pleased at how well it turned out, and hope that everyone enjoys eating it this winter.
And...we made that apple pie I was talking about. I cheated and used a store bought crust because we were short on time but the pie turned out really good! I don't really care for pie, never been a pie person, but I think with a homemade crust...I just might turn into one! The top got a little scorched because I realized after I egg washed it I hadnt turned on the oven so the wash had a lot of time to soak in before I got the pie in. I did cover it loosly with foil for most of the cooking time, which probably saved it from getting ruined. We ate half and gave the other half to Jessica and Wayde. We don't need all those calories laying around the house, and decided to remove the temptation. I am not sure if they appreciate our extra calories or not!! :)
All in all, I am pleased with what I accomplished with these apples. We are going to an apple festival tomorrow in Hood River, so who knows...I may have a lot more apple experimentation happening in my future!
Apple Butter Recipe:
Sammie's Original Apple-Butter
16 cups thick apple pulp
1 cup cider vinegar
8 cups sugar
5 tsp. cinnamon
2 tsp cloves
1 tsp. mace
1 tsp.allspice
1 tsp. ginger
1 tsp. nutmeg
Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingredients... Put in a large roaster pan in slow oven. I usually cook this in about 150 degree oven for 12-14 hours...stirring every few hours. Do not cover while cooking. Pour into sterilized jars and seal while hot.
In that spirit, I made apple butter yesterday! I have never actually eaten apple butter that I remember, but again - its time to experiment! Its a very long process, taking the better part of two days, but it turned out really good. Killian didn't like it, but Matthew, my friend Jessica and Rowan loved it. I think it will be really good on toast, or maybe pancakes. I saw a recipe for apple butter cookies that I cant wait to try!
I started out peeling, coring and slicing all the apples only to re-read the instructions and realize that I wasn't supposed to peel them. Oops! After they were all sliced, I put them in a pot with a little water to prevent sticking, and cooked them until soft. When soft, I pressed them through a sieve, and when I had 16 cups of the applesauce/pulp I mixed it in with the remaining ingredients (except Mace, I didn't have any of that) in a large roasting pan:
I put that in the oven at 150 and let it cook down overnight. The next morning there was a thin layer that had hardened up on top, but I just stirred it in and continued cooking. It cooked for 11 hours total, and then it was ready to come out. It was a lot darker and thicker!
I pushed it all through the sieve again, a step I may not have needed to do, but I wanted it to be as smooth as possible. Once that was done, I transferred half the batch to a pot on the stove, brought it to a simmer and ladled it into hot jars which I water bathed for 10 minutes. I filled a lot of jars - 12 1/2 pints, 1 pint and I still had about 2 cups leftover for fresh eating. I was really pleased at how well it turned out, and hope that everyone enjoys eating it this winter.
And...we made that apple pie I was talking about. I cheated and used a store bought crust because we were short on time but the pie turned out really good! I don't really care for pie, never been a pie person, but I think with a homemade crust...I just might turn into one! The top got a little scorched because I realized after I egg washed it I hadnt turned on the oven so the wash had a lot of time to soak in before I got the pie in. I did cover it loosly with foil for most of the cooking time, which probably saved it from getting ruined. We ate half and gave the other half to Jessica and Wayde. We don't need all those calories laying around the house, and decided to remove the temptation. I am not sure if they appreciate our extra calories or not!! :)
All in all, I am pleased with what I accomplished with these apples. We are going to an apple festival tomorrow in Hood River, so who knows...I may have a lot more apple experimentation happening in my future!
Apple Butter Recipe:
Sammie's Original Apple-Butter
16 cups thick apple pulp
1 cup cider vinegar
8 cups sugar
5 tsp. cinnamon
2 tsp cloves
1 tsp. mace
1 tsp.allspice
1 tsp. ginger
1 tsp. nutmeg
Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingredients... Put in a large roaster pan in slow oven. I usually cook this in about 150 degree oven for 12-14 hours...stirring every few hours. Do not cover while cooking. Pour into sterilized jars and seal while hot.