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
Homemaker!

Sincerely,
Mona

Apple Butter Recipe
Ingredients:
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.

Well,some folks who went to gunstock Lastyear got some of my Applebutter! You would have thought I would've gotten more votes in the GD Forum! LOL

Mona

Hey, dammit, I didn't get any of your apple butter!  What's a girl gotta do?  

I wish I made something that keeps better.  Bread just doesn't last very long after it's baked.

Quoted: hey...I make great jerky.....be glad to help with that (my summer sausage ain't too bad, either)

Ooooh... I'd love a summer sausage recipe!

You ladies are slipping.  I haven't seen anybody say it yet.

Quoted: Quoted: You ladies are slipping.  I haven't seen anybody say it yet. you...you......I was being serious about that, but yeah, I was wondering when someone was gonna catch it. Just for that...did I mention I was going to see Bob Dylan and WILLIE NELSON in concert TONIGHT?

Present a Form 1040EZ and see if you can get Willie to autograph it.

Quoted: Quoted: You ladies are slipping.  I haven't seen anybody say it yet. Bad boy!  Get your mind out of the gutter!

Leave it to DoubleFeed to turn a perfectly respectable thread about sausage, jerky, and apple butter into something naughty.

Next thing you know...

Quoted: Leave it to DoubleFeed to turn a perfectly respectable thread about sausage, jerky, and apple butter into something naughty. Next thing you know... data.meyercomputer.com/newsletters/pics/banana_pie.jpg

That's a nice pie you have there, ma'am.

Quoted: So how do you freeze apples with out them turning brown and mushy?

Okay,get you a pretty big Pot or Large mixing bowl,fill it half way with water and put in about 3 tbsps of salt. Stir with your hand to disolve the salt. Peel,core and cut your apples the way you want and while you're cutting each apple,throw them in the pot or Large mixing bowl. Once you have got a pretty big bowl or pot full,grab a colander and put the apples in there. Rinse through lightly under cold water,bag them up and put into your freezer. Or you can add Fruit Fresh to your apples. That will also keep them from turning brown. But putting them in the salt water helps more than you know.

Mona

Quoted: yes! teach us!!!!  I'd like to know how to make applebutter and freeze stuff too. Our freezer likes to apply a layer of burn much quicker than I'd like and I don't know why it does it. And I hear you do jerky...last time my husband made jerky it molded in a day or so.    I bet he didn't dry it out enough or use enough salt.  (It wasn't nearly as salty as some of his other batches.)  Any suggestions? Well miss you! (Oh, and I didn't think women were allowed to vote, you'd win my vote with applebutter and jerky any day!)

with Jerky you have to make sure you use a Jerky Cure. www.himountainjerky.com has Jerky stuff to help you make great Jerky. And the more you make,you come up with alot of your own recipes. Like I make Honey Jerky. Ask the Georgia Guys how that was. Every shoot we have,the guys always ask if I made jerky.

Also,do not put Jerky in the fridge. It molds reeally quick. You also have to make sure that it is dried thoroughly but not burnt. And put it in an air tight container or bags. That also helps. My jerky is usally gone in 2 days. So,it nevers lasts as long. But oh so good!

I use chuck roasts and deer roasts and  a meat slicer to slice it thin. Harbor Feight Tools has one on sale for $29.99. It makes making jerky so much easier!

Mona

Quoted: Quoted: Quoted: Quoted: You ladies are slipping.  I haven't seen anybody say it yet. you...you......I was being serious about that, but yeah, I was wondering when someone was gonna catch it. Just for that...did I mention I was going to see Bob Dylan and WILLIE NELSON in concert TONIGHT? Present a Form 1040EZ and see if you can get Willie to autograph it.

Bumping because I want to know if AR did this