Finally getting around to blogging about apple stuff. We’ve had a lot of apples hanging around the house since we’ve been apple picking twice this season. Finally, last weekend, I got around to doing something with them.
We had picked up a brand new apple peeler/slicer/corer the week before. Have you seen these things before?
Previously, I’d only see these things at houses owned by people old enough to be my grandma. And the gizmos were that old too, because the blades were dull and it was just easier to peel by hand. But not this new one! It sliced and diced and I totally understood why they are so awesome!
I ended up with a huge batch of apples and canned applesauce and butter with them. Both were super easy, just took some time on the stove.
Everyone knows how to make applesauce, right? How about apple butter? I never assume because until last year *I* had no idea. I’d never even heard of apple butter. 🙂
Just in case…
- 2 1/2-3 1/2 pounds of apples per quart
- Sugar (optional)
- Cinnamon and/or other spices(optional)
Wash apples and pat dry. Core, peel and slice apples. Cook util soft in a large covered saucepot with enough water to keep from sticking.
You can purree to a pulp in a food processor or mill, but I just let it cook down until chunky. If pureeing, just return to the pot afterwards and add sugar and/or cinammon to taste. Bring applesauce to a boil, stirring to prevent sticking, and keep at a boil while filling jars. Leave 1/2 in. headspace in jars. Process pints and quarts 20 minutes in a boiling-water canner.
Apple butter is a concentrated spread of apples. Tomato sauce is to applesauce like tomato PASTE is to apple butter. Basically, you just cook down the apples a lot. The sugar in the apples (and any added sugar) caramelizes, turning the butter a deep brown. You can spread it on anything you like to eat it with, AND it’s what you use to make fruit leather with. Not that you can’t make it with other fruits, but it’s plentiful and cheap enough. I wouldn’t use my precious cherries to make fruit leather. 🙂
- 4 lbs apples (per 3 pints of apple butter)
- 4 cups sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon of cloves
Wash apples and pat dry. Core, peel and slice apples. Combine apples and 2 cups water in a large saucepot. Simmer until apples are soft. Once again, you can puree the apples in a food processor or food mill, but I just let them cook till they got soft and mushy and broke apart. Just make sure you don’t liquefy it. Measure out 2 quarts of apple pulp.
Combine the pulp, sugar and spices in a pot and cook it down until it’s thick enough to round up on a spoon. As it starts to thicken, stir often, so it doesn’t stick. Ladle the hot butter into jars, leaving 1/4 in. headspace. Process for 10 minutes in a boiling-water canner.
We still have half our apples left and here’s what I made (plus one pint of applesauce that was camera shy). I want to can apples to make apple pie filling this weekend. They’re starting to get soft because we kept them upstairs instead of our downstairs storage closet where it’s nice and cool. Gotta do something with them soon!