Directions: |
Directions:1. Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add the apple cider vinegar, salt, and water.
2. Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20 to 30 minutes, stirring occasionally. Turn off the heat when the apples are extremely tender and most of the liquid has evaporated.
3. Place the apple mash and liquid in a food mill set over a large bowl. Grind the apples into a fine sauce. Discard the peels. (Don’t have a food mill? Peel the apples before cooking, and then puree the apple mash in the blender!)
4. Place apple sauce back into the original pot. Set back over low heat and add the sugar, spices, and vanilla. Simmer, stirring every couple minutes, until the sauce thickens and turns dark brown, about 15 -30 minutes.
5. Cool, then store in the refrigerator for up to 3 weeks, or can for long-term storage.
Tip:
**Aunt Gail uses this recipe but lowers the temp to 275° F and cooks overnight.
**Also heard you can place in crockpot - with liner - and cook on low for approximately 14 hours.
**To can your butter: Prepare canner, jars and lids. Ladle hot butter into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if necessary by adding hot butter. Wipe rim. Center lid on jar and screw band down until resistance is met, then increase to finger-tight. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove |
This recipe for Granny's Apple Butter is from