My inquirey mind want's to know how to make apple butter?

Answer 1

Apple Butter Recipe

4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon


Cut the apples into quarters, without peeling or coring them, cut out damaged parts. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.


Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

Answer 2

CROCKPOT APPLE BUTTER*

4 1/2 lbs. apples, peeled and cut into chunks
(we used Granny Smith apples)
4 c. sugar
1/3 c. apple cider
1/2 tsp. cinnamon

STEP 1
Peel and cut up 3 quarts of apples (we used about a bag and a half of 3 lb. bags). If you don't have a measuring cup that indicates quarts, use a quart-size canning jar.

STEP 2
Place the chopped apples in the crockpot. Add the sugar, about a cup at a time, and stir to mix. Slowly pour the apple cider in the crockpot, distributing throughout the pot, to prevent the apples from initially sticking to the bottom.

Add the cinnamon and stir to combine.

Cover and cook on high for about 3 hours. Turn back the heat, and cook on low for about 8-10 hours. The apples should be very soft and there will be a substantial amount of juice.

STEP 3

Using a soup ladle, place some of the apples and juices in a blender or food processor. Don't fill more than half. Process apples until smooth, allowing for steam to escape while processing. Continue blending until all apples have been processed, placing the smooth mix in a bowl in the meantime.

STEP 4

Return the mixture to the crockpot. Cook uncovered on high until the apple butter is as think as desired, anywhere from 1-3 hours. Place hot in canning jars if desired, or distribute in smaller containers to give away if you don't want to go the canning route. Enjoy!

Answer 3

Apple butter is easy but it takes some time to cook the apples down and in the old days it was made outside in big pots over an open fire.

4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water ( or apple juice)
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

A chinois sieve and pestle or a food mill

1 Cut the apples into quarters, without peeling or coring them, cut out damaged parts. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Ladle apple mixture into a chinois sieve (or food mill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

3 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the puree on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

4 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

Answer 4

Apple Butter

Ingredients:
15 or so medium sized tart apples (four or five pounds) - Macintosh are nice.
4 cups apple juice or cider
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups sugar


Wash, core and quarter apples. It is not necessary to peel the apples. Place the apples in a large kettle or Dutch oven along with the juice or cider. Bring to a boil then cover the mixture and simmer for about 30 minutes, making sure to stir occasionally to prevent sticking. Now press the mixture through a sieve or a food mill. Return about 10 cups back to the Dutch Oven. Stir in sugar, and spices (and everything nice). Bring to a boil and then reduce heat yet again. Leave uncovered and over very low heat cook for about one and a half hours until mixture is very thick. Be sure to stir periodically and frequently to prevent burning on the bottom.

Here is the canning part: Spoon apple butter into hot, sterilized canning jars (pint or half-pint do nicely). Leave 1/4 inch head-space. Wipe rims and adjust lids. Place in a boiling-water canner for 5 to 10 minutes (5 minutes for half-pints, 10 minutes for full pints from the time the water begins to boil). Carefully take jars from canner and allow them to cool on racks. The result is about 4 pints. So double up on recipe for bigger batches

Answer 5

10 to 12 bushels apples (for standard 40 gallon kettle), peeled and quartered
Apple cider, to cover the apples in the kettle
3 pounds sugar, or to taste
Cinnamon, either powdered or oil, several small bottles, to taste
Clove, either powdered or oil, several small bottles, to taste

Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned.

Answer 6

Regular Apple Butter

5 lb. tart cooking apples
7 c. water
4 c. sugar
1 tsp. allspice
1/2 tsp. nutmeg
2 c. apple cider
1 T. cinnamon

Wash and quarter apples, place in large kettle with water and cook for 15 minutes or until soft. Press through a sieve to make about 2 qt. of puree.

Boil the cider down to 1 cup and add it to the puree with the spices. Bring to a boil and cook gently for 30 minutes, stirring frequently. Pour into ovenproof dish, casserole or metal bowl and bake uncovered in slow oven at 240 degrees for about 6 hr. or until thick. Stir occasionally.

Pour into hot jars and seal at once.

Equal parts of any fruits pureed may be used.



and here is one I've never seen before, but I thought I'd throw it out there

Grape Butter

1 qt. grapes
4 T. water
4 c. sugar

Stir until sugar is partially dissolved. Cook for 10 minutes and pass through a food mill. Put in jelly glasses and seal with layer of wax.

Answer 7

Love your name :) Tyr this one. I got my Mom to make this for me for years; until she finally gave me the recipe so I could stop bothering her for it...

Mom's Crock Pot Apple Butter

In a 5 qt crock pot:
Peel, core, and quarter enough apples to fill pot, heaping, as they will cook down.
Add enough water to cover bottom 1 inch deep. Cook on high for first hour, then turn to low for last 10-11 hours, stirring 2-3 times. With electric mixer, blend for a few minutes just until smooth.
Add sugar (2-3 cups depending on tartness of apples), couple tsp of vanilla, cloves either powdered or oil and cinnamon(using to desired taste)
Cook again for 8-10 hours or until thick, stirring occasionally.

Answer 8

pulvrize the apples with water and then put butter in and blend

Answer 9

http://allrecipes.com/recipe/all-day-apple-butter/detail.aspx

Answer 10

mix butter and an apple.. voila.. sounds simple enough