Apple Butter
Now is the time to put up fall apples. Apple butter on toast along with a cup of hot chocolate on a cold winter morning…MMMMM. It doesn’t get any better.
If you don’t have your own apple trees, visit your local orchard or farmer’s market.
Peel and core 20 medium size to large apples
I use a hand crank tool that peels, cores and cuts up the apple into thin slices.
Cook the apple slices in a large pot until soft, about 20 minutes.
Transfer these to a blender and blend until smooth.
Pour this mixture back into your pot.
Add 1 - 2 TBS cinnamon, 1/2 tsp of allspice
Add 1 cup brown sugar, 2 if the apples are a sour variety.
Stir with a wooden spoon frequently until all liquid has evaporated or been absorbed.
Your apple butter is ready to jar when you place a spoonful on a plate and no liquid drips or runs away as you tilt the plate.
I place my apple butter in 1/2 pint canning jars and “water bath” for 20 minutes. A water bath is when the jars are completely covered in boiling water and processed to kill any bacteria which could cause your contents to spoil.
After 20 minutes, remove the jars from the water and allow to cool. List for the “tink” sound as the jar seals and pulls a vacuum causing the lid to indent.Label and date your jars and then store in a cool, dark place till winter. Be sure to save some out to eat right now!

Douglas
Douglas@thefarmcommunity.com