Well as a lot of the folks who know me. It's Applebutter making season for me. Yesterday I went and picked Apples. 6 bushels to be exact. Three for me and 3 for my landlord. Thank goodness two of those were for his family and one was his. When we got back to his house. I washed,peeled and cut 11 Gallons of Apples for him and stuck them in his freezer. Then today i peeled,cut and put up 1 bushel of my apples in the freezer. The other 2 bushels I have,I am making applebutter. then i went and bought 3 baskets of peaches. Nice ones too. They were only $6.00's a Basket. I will be peeling,cutting and putting them in the freezer.
So,if ya'll were wondering what happened to me. I am busy putting stuff in my freezer and being Suzy
<BR>Apple Butter Recipe
15 to 20 Medium Apples (any apples are fine)
4 cups of Apple Cider
2 heaping teaspoons of Cinnamon
1 1/2 teaspoon of Allspice
1 teaspoon Ground Cloves
2 cups of sugar
Wash,core,peel and quarter apples. Place the apples in a large pot along with Apple Cider. Bring to a boil,then cover mixture and simmer for about 30 to 45 minutes,making sure to stir occasionally to prevent sticking. Once the timer goes off,Puree the apples in a food processor or blender. Put Pureed apples into another pot.add sugar ans spices to the pureed apples. Bring to a boil ands then reduce heat. Leave uncovered and over very low heat. cook about 1 1/2 to 2 hours until mixture is very thick. Be sure to stir periodically and frequently to prevent burning on the bottom.
The Canning Part:
Follow the Directions on the Box of Jars on how to Sterilize the Jars,Lids and Rims.
Spoon Apple Butter into hot sterilized canning jars (halfpints & pints) do nicely. Leave 1/4inch head-space. Wipe rim and adjust lids. Place in a boiling water canner for 5 minutes for halfpints and 10 minutes for pints from the time the water begins to boil. Carefully take jars from canner and allow them to cool on racks. the result is 4 to 6 pints or 8 to 12 halfpints.