So continues apple extravaganza week here at Christine's Kitchen Chronicles. This particular recipe was considered a "bonus". Emily had the bright idea to make something that we could enjoy later once everything else was long gone into our bellies. I didn't even know we were making apple butter until I showed up at her house and saw a bunch of canning supplies out on her kitchen table. What a pleasant surprise :).
Since we haven't opened these precious jars yet I can't speak to the taste but the smell while it was cooking? Wow. Delicious. Just like apple cider! Honestly, I've never tried apple butter before and am curious as to why it's called "butter". Also, I need inspiration! What's your favorite way to enjoy apple butter?
Coming up tomorrow, something savory to mix things up a bit! And remember, if the anticipation of waiting to see what might show up is killing you, you can always become a fan of my facebook page for sneak peeks of posts!
Apple Cider Butter
Yields: 4 pints
 |
| Photo Credit: My friend Emily |
- 10 cups peeled, chopped, cored Granny Smith (or other tart) apples
- 6 cups apple cider
- 4 cups sugar
- 1.5 teaspoons cinnamon
- 1.5 teaspoons allspice
- 1 teaspoon cloves
- 1.5 teaspoons nutmeg
- Prepare canner, jars and lids per manufacture directions.
- In a stainless steel saucepan, combine apple pieces and cider. Cook until apples are tender – about 20 minutes. Puree apples using an immersion blender or transfer cooked apples into a blender. Put the pureed mixture back into the pan and add your sugar and spices. Cook over medium-low heat, stirring constantly to prevent burning, until thick.
- Pour into hot, sterilized jars, leaving 1/2 inch head space. Wipe rim, center lid on jar, and add screw band to fingertip tight.
- Process in a canner bath for 20 minutes at sea level, more depending on altitude or larger size of jar. Remove canner lid and let jars rest for 5 minutes before removing from the water. Lift the jars out of the water and let them cool without touching or bumping them.
- Cool jars overnight. Once the jars have cooled, ensure they are sealed. Press down gently in the center of the lid. If it pops up and down (often making a popping sound), it is not sealed. Put the jar in the refrigerator and enjoy it for the next 3 – 4 weeks. If the lid remains taut, you've got a good seal.
2 comments:
Canning is great. Your apple cider butter looks great, but I wanted to point out that your head space looks way too large for boiling water canning. Did you measure the half inch headspace from the top of the jar? Too much headspace can open you up to mold and discoloration on top of your apple cider butter. Also, the seal may not have been a proper seal with too much headspace. I would put these apple cider butters in the refrigerator. You can read more about it here: http://www.uga.edu/nchfp/questions/FAQ_canning.html#4 As for recipes, I make a crockpot apple butter bread pudding which is great. http://culinarybliss.blogspot.com/2011/10/simple-lives-thursday-and-guest-post.html
Hi Miss Nirvana and thanks for taking the time to share all of your canning experience and tips! Honestly, Emily did all of the canning and as I said previously, it was her first experience so I'm assuming she just followed the instructions given. All of the jars appear to have sealed correctly (heard some of them pop and button is still down) but perhaps I'll put my jar in the fridge for good measure.
Post a Comment