can anyone tell me how to make homemade apple butter or applesauce thanks?

Answer 1

FRESH APPLE BUTTER
6 lbs. tart apples or pears
3 c. water
Sugar
1 tsp. cinnamon
1/2 tsp. cloves (optional)
Cut apples into quarters. Do not core, peel or seed fruit. Cover and cook for 30 to 40 minutes. Put through food mill. Measure. For each cup of apple pulp, mix in 1/2 cup sugar. Add spices (only 1 teaspoon cinnamon and 1/2 teaspoon cloves for whole amount). Turn into heavy kettle; cook and stir over medium heat until sugar dissolves. Cook, uncovered, over low heat, stirring occasionally until the mixture is thick and smooth, 1 1/2 to 2 hours. Ladle into hot, clean canning jars; adjust lids. Process 10 minutes in boiling water bath. Makes 5 pints.
http://www.cooks.com/rec/doc/0,1930,153188-247196,00.html

CROCK POT APPLE BUTTER
Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high. Next morning, add 2 teaspoons cinnamon, 3 cups sugar, 1/2 teaspoon cloves. Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.
You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.
http://www.cooks.com/rec/doc/0,1612,158176-247203,00.html

To make applesauce; all you need to do is wash, peel and core apples. Cut into slices or chunks; add a little water, (1/2 cup) stir and cook. The apples will absorb the water and breakdown into a sauce. For a smoother texture, mash or put through a sieve. Add sugar and cinnamon to taste. Very simple doesn't really matter what type of apples you use.

EASIEST EVER APPLESAUCE
Spartan apples
cinnamon to taste
No sugar or water is needed because these apples are sweet enough and moist enough without either.
Peel and core apples. Cut into 1" chunks.
In a saucepan, combine apple chunks and 1 teaspoon of ground cinnamon.
Cover and cook over medium low heat, stirring occassionally for approximately 15 minutes.
Remove from heat. Mash with a potato masher.
Serve.
http://www.cooks.com/rec/doc/0,1613,131179-248196,00.html

Answer 2

Applesauce
fresh apples, about 30 to 35 medium size cooking or baking apples.
3/4 cup water
brown sugar - See amounts below.
1 tsp. cinnamon
Preparation -
Peel and the core apples. (Peeling is optional, but for chunky applesauce you must peel the apples since you won´t be straining it.) Cut the cored apples into quarters or smaller. Place the apples in a large stock pot. Add a small amount of water and cook over medium heat until the apples are very soft, stirring frequently.

Strain the cooked apples in a Victorio Strainer, "Foley" Food Mill or similar equipment. For very smooth applesauce you can use a food processor instead. No straining is needed for chunky applesauce. While warm, add brown sugar according to taste. The amount depends on how sweet you like it and the tartness of the apples. Start with less than 1/4 cup brown sugar per quart of applesauce up to 1/2 cup or more per quart for very tart varieties. Add cinnamon - about 1/4 teaspoon per quart of applesauce. Pour the applesauce into pint or quart size canning jars and process in a boiling water bath canner - 20 minutes for pints, 25 minutes for quarts. Applesauce may also be frozen, but it will be thinner after thawing.

For apple butter try the link below as it requires more work.

Answer 3

Apple Butter Recipe:

16 (1/4 lb) apples
4 cups granulated sugar
2 teaspoons cinnamon, ground
1/4 teaspoon cloves, ground
copper pennies, washed and sanitized. enough to cover the bottom the pot



Preparing the apples/pulp: Wash the apples and remove the stem and the blossom ends. DO NOT PEEL nor CORE. Cut the apples into small chunks.
Add 2 cups of water and simmer until the apples are nice and soft.
Once this is done, press the apples thru a seive or a food mill. YOU MUST HAVE at least 2 quarts of apple pulp.
Next, in a large pot, place the pennies on the bottom. It must cover the bottom completely. NOTE: COPPER PENNIES help keep the butter from sticking and burning!! Very important!!
Add the apple pulp, sugar and spices. Cook slowly until it is thick and will stick to a wooden spoon without dripping. Stir butter frequently to keep from sticking. If it is too thick for you, add apple juice to mellow out the thickness.
You may can the rest of what you do not use. Wash, sterilze the jars and lids.
Laddle the rest of the butter into the pint sized jars, leaving 1/4 inch headroom from the neck of the jar to the rim of the jar is called "headspace" Loosely tighten the jar lids to the jar.
Make sure you take a clean cheesecloth and clean the rim. You do not want food particles on the rim. Once this is done, place in a hot boiling water bath.
Make sure there is at least 1 inch of water over the top of the lids Boil for 10 minutes.
Remove from canner and set on counter. Let cool.
When they have properly sealed, the lids will make a popping sound. Store on shelf or in your fruit/canning cellar.
You will notice how nice and shiney your pennies will be too. The acid in the apple butter will clean the pennies. Dont worry, your apple butter is safe. Just remember to clean, wash, and sanitize your pennies before using them. A small solution of dish soap. Rinse with clear water. Place them in a small solution of bleach water. Rinse again.

Applesauce Recipe:

10 large jonagold apples or jonathan apples
water, to cover
cinnamon
sugar


If you have a ricer, quarter and core the apples.
Place apples in crockpot and cover with water.
Sprinkle cinnamon on top as desired.
After apples have cooked, mill through ricer removing skin and crushing.
Sugar to taste.
Serve warm or chilled.
If you don't have a ricer, peel apples and proceed as directed, mashing apples after they are soft.

Answer 4

Apple Butter Option #1

2 qt. sweet apple cider
3 qt. peeled and quartered cooking apples (about 4 lb.)
2 c. sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Bring cider to a boil in a large saucepan. Add apples. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, until apples are soft. Stir in remaining ingredients. Simmer, uncovered, stirring often, until very little liquid separates from pulp, about 2 hours.

Makes about 2 pints apple butter.




Apple Butter Option #2

9 cups apple pulp (see below)
5 cups sugar
1/2 cup apple cider vinegar
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves

You can use fresh apples to make the pulp or canned natural applesauce (no sugar or preservatives added). From fresh apples, peel, core, and quarter apples (unspecified number: you measure end product). Place in large, heavy saucepot with VERY LITTLE water- just enough to keep them from burning, bring to a boil, turn down heat and simmer until apples are completely soft and done. Puree apples in food processor or blender, then measure pulp. If using canned applesauce measure and use directly from the cans.

Place pulp and other ingredients in large heavy stock pot, bring to boil and allow to simmer, uncovered, for about 1 hour or until very thick. Stir mixture very frequently to prevent burning. This mixture will splatter badly as it simmers, so use a large pot that you don't fill to the top and stir it carefully with a very long handled spoon. Pour hot mixture into jars and seal. It may be refrigerated instead of sealed if you plan to give it or use it within the month.

Answer 5

Applesauce

Peel and core apples
cut into slices

boil them in water until soft

mix with sugar,Cinnamon and nutmeg to taste

Answer 6

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Answer 7

apple buutter all you need

http://www.pickyourown.org/applebutter.htm

just scroll down tha page

Answer 8

You can find both recipies on allrecipies.com; great website!

Answer 9

you can find them at www.cooks.com