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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Butter for Canning Recipe

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This recipe for Apple Butter for Canning is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 qts water

6 Tbsp salt

18-20 lbs Apples, mixed varieties

6 qts apple cider

5 Lb sugar

3 tsp cinnamon

1 1/2 tsp allspice

1 1/2 tsp cloves
Directions:
Directions:
Recommended equipment:
18 qt roaster oven, with enamel roasting pan
food processor with fine shredding disc
immersion blender

1. Combine water and salt.
2. Peel, core and slice apples; adding slices to salted water until all the apples are done. Then drain well but do not rinse slices.
3. Shred apples with food processor, using the finest shredding blade. Measure shredded apples and juice. Should be about 6 quarts.
4. Put shredded apples in 18 qts enamel roaster oven. Add 6 quarts apple cider. Cook at 350ºF with the lid off until reduced by about half. About 6-7 hours, stirring thoroughly every half hour.
5. Puree with an immersion blender.
6. Combine spices with sugar and add to apples puree. Continue cooking for about 3 hours, stirring thoroughly every half hour and more frequently near the end. To test , pour small amount onto a cold plate. If no liquid oozes around the edges, apple butter is done.
7. Pour into hot sterilized jars and seal at once. Make 12 pints or 24 half pints.
Personal Notes:
Personal Notes:
3 peach baskets of apples yielded 40 pints.

 

 

 

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