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......or any other lucky person that has it. I am looking for the apple recipes that TomSherry put up on the old forum. The thread was probably from 2006 or 07. I had just bumped it to the top right before the forum swap. I do not remember the name of the thread but it had a slew of apple recipes on it. The one that I really really want is the one for easy crockpot apple butter.
It did not swap with my recipe box and I will be eternally grateful for any help.
Heather, in case the forum admin can't find it, Auntie M posted one in January. I know how you feel as I've gone thru my recipe collection 3 times looking for my favorite pork chops with apples, onion and cabbage! And I'm sure it's right where I left it (aarrgghhh).
CROCKPOT APPLE BUTTER
Kitchen Equipment & Ingredients needed:
1 Crock pot (slow cooker) 6 quart size (if your Crockpot is smaller, reduce the ingredients proportionately)
Large utensil for stirring:(wooden spoon etc.)
Freezer containers (if freezing butter)
Jar grabber (to pick up the hot jars)
Lid lifter (has a magnet to pick the lids out of the boiling water)
1 Canner: (a huge pot to sterilize the jars of apple butter)
5 1/2 pounds apples-peeled, cored and finely chopped*
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1 tsp. Unsalted butter (prevents sticking and/or scorching)
4 tablespoons grated lemon zest
3 cups sugar (optional)
*Types of apples you can use: Jonathan, Winesap, Stayman, Golden Delicious, Macintosh, or mix them for added favor.
If you use the sweeter apples, like Macintosh or Jonathan you may not even need to add sugar. This will emphasize the natural sweetness of the apples. I made it both ways turned out fine with or without sugar.
Bonus: Waste not, want not: Wash apples, remove apple stems, cut into four wedges, remove core, cut into cubes and chop in blender or food processor till consistency of thick applesauce. Skins too! Why waste the most nutritional part of the apple and there is no peeling. Add spices and then proceed with directions.
Combine sugar and spices; pour over apples and mix well.
Place apples in a Crockpot.*
Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth, allow cooling. Spoon into freezer containers, leaving ½ in headspace, Cover and refrigerate or freeze, or
Place hot butter, in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process: in a water bath for 10 minutes. Remove to counter and allow cooling before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
*I have a tall round Crockpot and I use a stainless steel bowl that fits on top for a lid, so I can stack the apples up, no worries they will cook down. Just gives me more butter.
This also makes a great food gift.
Thanks Redmink. That is close but not it. This one only had apples, cider and the seasonings. Its the seasonings that I just can't seem to get right.
Yield: 8 pints
8 lb apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups packed brown sugar
2 tb ground cinnamon
1 tb ground cloves
1. Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently.
2. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.
3. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
4. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized.
5. Adjust lids and process according to the following recommendations:
Recommended process time for Apple Butter in a boiling-water canner:
Half-pint or Pint Jars
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
Process Time at Altitudes of above 6,000 ft: 15 min.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
Process Time at Altitudes of Above 6,000 ft: 20 min.
Make Apple Butter The Easy Way
By Susan Thigpen, Editor
At harvest festivals all over the Blue Ridge and Great Smoky Mountains, people are making apple butter. If you like this regional gourmet delight, but can’t get it in your "neck of the woods," try the following recipe. You can make it using apples or pears, or even pumpkin!
When mountain people make apple butter, they start with several bushels of apples, peel and cut up apples all day and then cook them down in a copper pot over an open fire outdoors. It's extremely time consuming. Now, an easy version that tastes great and can be made at home with common utensils.
Crock Pot Fruit Butter
Peel and cut up into small pieces enough fruit to fill a quart canning jar 3 times (3 quarts)
4 cups sugar
1/3 cup juice so that the fruit doesn't initially stick to the bottom of pot. For pears, I added 1/3 cup orange juice to one batch and added pineapple juice to another. Apple cider is the best for apple butter. You can experiment for different flavors.
Optional Spices to add:
Apple butter is spiced with 1/2 teaspoon cinnamon you might want to add a little ginger or nutmeg also. You might even add a sprinkle of ground cloves. There are some people who drop the "red hot" cinnamon candies in the batch to melt and have a cinnamon flavor. I have even heard of people adding a package of Strawberry Kool-Aid.
Put fruit, sugar and juice into crock pot and turn it on high. I usually start mine about 8:00 at night and let it cook until I go to bed on high. Then I turn it down to low and let it cook all night. The amount of fruit mentioned above (3 quarts) is all my pot will hold with the sugar added. If your crock pot is larger, you might like to enlarge the proportions.
In the morning, there will probably be a lot of fluid that has come out as the fruit has cooked. Dip the fruit & liquid out by the cupfuls and place in a blender. Blend until the mixture is smooth and creamy. Be careful not to put too large a batch in the blender at one time and, because the mix is very hot, do not place the lid completely on the blender, but allow for steam to escape.
As you blend a couple of cups from the crock pot, place it in another large bowl. When you have blended all the contents of the crock pot, return mixture to crock pot. Cook on high with the lid off until the fruit butter is as thick as you want it to be. Place in clean, hot canning jars and place lid on immediately. Tighten jar lid. I place the jars upside down until they are completely cool to help them seal better with all the heat against the seal.
Posted by TomSherry
October 5, 2007 3:49 PM
That was the correct thread.