Bonus Episode: Apple Butter
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- Опубликовано: 17 сен 2024
- Here are my very casual-not-at-all-fda-approved directions for this batch of apple butter:
Core and quarter apples. (I used Cortlands, but nearly any apple will do. If you don't have a food mill, go ahead and peel the apples as well.)
Add apples to a large enough pan to allow for stirring. Add a little bit of water to prevent the apples sticking before they release their own juices. Cook covered over medium heat until apples are soft enough to mash/mill.
Run apples through food mill (finest disc). If you removed peels for prep, you can just mash using a potato masher or immersion blender.
Add .25 cups white sugar for every 1.25 cups apple puree. Season to taste with cinnamon, nutmeg, and cloves. (If I were freezing this apple butter I would likely quarter the amount of sugar or omit it all together.)
Cook puree until it is the consistency you like. You can do this in a slow cooker, low temp oven, or, if you're especially brave and not prone to multitasking, on the stovetop. You'll probably want your butter to mound on the spoon when it is cool.
While keeping butter hot, process via hot water bath. Ball's apple butter recipe (www.freshprese...) uses the same canning method as I used.
Pithy Bibliography:
Apples by Roger Yepsen
Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan
Let's Preserve It by Beryl Wood
Preserving Summer's Bounty by Marilyn Kluger
Put 'em Up by Sherri Brooks Vinton
The Big Book of Preserving the Harvest by Carol Costenbader
The Art of Preserving by Rick Field, Lisa Atwood, and Rebecca Courchesne
naturally sweet food in jars by Marisa McClellan
Apples are my favorite fruit. You introduce apples I've never heard or had . Since I live in New Mexico ,which is in the southwest of the United States , we don't get a large variety. I do love all your educational videos. Keep doing them pleeeease!!!
Just watched today. Am in northern Alberta prairie where the high today will be -23 C. with a wind chill of -31. Thanks so much for your amazing podcasts, absolutely love them and grateful for what you do.
As an experienced canner of many years, I want to say your instructions were spot on. I especially like that you have such a relaxed attitude about preparing the apples, but included a lot of extra tips for the timid and/or inexperienced. Thoroughly enjoyed this episode, bought two of the older canning books you mentioned (I love the older books too) and am off to make a donation to your podcast. Thank you!
Thank you so much for these bonus episodes. It's lovely to be inspired by you to explore other areas of making! I used to make apple butter a lot years ago when we had a Bramley apple (a British cooking apple) tree in our back garden. I've been put off making it since because I used the stovetop method and you have to watch it like a hawk! I'll try making it again now using my slow cooker.
Incidentally, apple pips contain cyanide, and you would have to consume at least a cup of crushed pips (crushed to access the poison - the brown case of the pips stops the cyanide from leaching out) in order to be poisoned.
Mairead indeed I caught the arsenic/cyanide in editing and added a screen note...You are so right about the stovetop method. Add in the fact that I always seem to have a bubble or two splatter me with apple lava, and the stovetop is more trouble than is reasonable’
The Frugal Gourmet, I loved him, and have all his books!
I love apple butter. My grandmother always made some. I will have to do it this year. My aunt would make apple sauce with red hots. If she couldn't find red hots in the store... she would refuse to make it.
Thank you for this bonus episode ❤️
Loved your apple butter video and the use of the crock pot. I use the crockpot to make applesauce overnight. Yum!
I was yelling The Frugal Gourmet, the frugal gourmet. Loved that show and owned all his cookbooks until my ex-boyfriend moved out and took the box with those cookbooks in it. I have found replacement copies of some of the books. One of my favorite recipes was for Channing Burgers.
I LOVE apple too. Thank you for this! Love you Amy Beth! :)
And now I need to make apple butter! I loved the video.
Thanks so much for this video! I had no clue how to make apple butter and you are just a delight to watch and listen to. So now I feel smarter and relaxed. Thanks!
My grandmother made applesauce and apple butter with red hots!!! I loved it! Haven't seen red hots in the store in ages! Must go in search of.... Did you mean frugal gourmet? Love his cookbooks. Have his Italian one, and used to regularly check out others from our library. Currently making pear butter with our glut of pears.
I was only allowed to watch PBS as a kid, and I loved The Frugal Gourmet! My mom is a hippie type and wouldn't allow me to watch "normal" TV. 😂 I adore you and your channel so much!
I am in the kitchen, we are cooking together! I'm not making what you are, sad to say, but I'm with ya.
Love your show.
I usually soak my apples in a vinegar bath to get the wax off of the apples. that way you can use the apple peels and cores to make apple cider vinegar.
antoninette alexander thank you so much for mentioning this! I had intended to “warn” folks of waxed apples but forgot.
Fun factoid-my children’s forbear was the insane but influential Johnny Appleseed. John Chapman was in some part responsible for raising awareness as to the importance and usefulness of apples in the 19th century. Amy Beth, you would probably enjoy a field trip to the Apple Station, I think in Cortland NY, where several of every known type of apple tree is grown, preserved, and studied. Thanks for a fun and interesting video!
Ive never tasted apple butter and now I need to
What an awesome vid
Thank u
I use USDA Complete Guide to Home Canning first, then if it doesn't have it in there I use Putting Food By. If I can't find an exact recipe I'll use the food type instructions. Ex: for venison I use beef instructions and increase the process time a little because it's tougher!! You did an awesome job!!!
This was a great bonus episode and I hope to have a working kitchen in just a few weeks...still apple season! Yummmm! As a side note..don’t you love USA pans? My favorite pans ever! Thanks, Amy Beth! Suzette
Oh (wo)man, I'm going to be canning anything that isn't nailed down this summer (I'm in Australia, summer is a comin') never tried it before but totally inspired!!
i order my apple peeler from lehmans. It peels, cores and slice. love it
Loved this... Hiwever, I think I might use dark brown sugar, instead of white... Some people even use red hints, but I would no..
My grandmother’s family were apple farmers in Tennessee. I have heard stories about them making apple butter outside in a giant open pot/cauldron outside (over a fire) like you spoke about. I was told the absolute must was to put a copper penny at the bottom of the pot when cooking. Nobody could explain the reasons behind the penny, it may have been a family thing!
dapsign the penny is a new one on me. I like it!
My family has traditionally made apple butter in a 20 gal copper kettle over a hardwood fire for generations. The wood imparts such a distinct earthy flavor and there's no other conventional cooking method that can duplicate it. A copper pot is preferred because it's nonreactive to the acid in cider vinegar. (Acid eats small holes in aluminum and other metals. Avoid stainless steel too because as the apple butter cooks down, it tends to stick to the bottom and scorch). A handful of copper pennies thrown into the pot creates friction along the bottom and aids with stirring. Pennies made in 1982 and before work best as they're made of 92% copper. Pennies produced after 1982 are 97.5% zinc. We used Red Hearts candy yrs ago too but can't find them now other than Valentine's Day. Oil of cinnamon and red food color produces the very same results. It's delicious!! Many people have stated that the powdered spices often give them indigestion where as the oils do not. Wondering if there is any scientific data somewhere to support their claim?
A follow on from your bonus tip is to use baking soda sprinkled on the scorched area, then add white vinegar or lemon juice and let it sit for 10-15 minutes. No need to heat on the hob!
Great bonus episode. How many cookbooks do you own?
Do any of your books talk about "preserving" cider? My son just brought back a few gallons. It is delicious and slightly fizzy now. I'd rather not can it unless I have to. I don't mind turning some into vinegar and don't mind if it goes hard. I just don't want to ruin it. It's in pitchers in the fridge because the gallon bags were getting a bit puffy and I was worried about an exploding mess. I did try pasteurizing some of it but it really turned into a boring apple juice like you buy in the store. I love it the way it is now... BTW, I googled apple cider and just got a bunch of sites on the health benefits of apple cider "vinegar" even though that word was not in my search, grrr. And on RUclips, the typical video is of someone taking store bought juice and adding a bunch of sugar and yeast and a bazillion other things to it and utilizing beer making equipment that I don't have.
Amazing bonus episode!!! Could you use Honey Crisp Apples for this, or applesauce? (I have a Honey Crisp Apple Tree 🌳, it was a Mother’s Day present and I just can’t eat that many apples , lol!!)
My mother used red hots in her applesauce (which she froze, not canned).
Yumm.... where do I send your toaster?
Do you put the lids into a pan of hot water before applying to the jar
Cathy Hodge nope. I rinse them, but I’ve never kept them particularly warm. That does, I believe, go against standard protocol though.
Check you out with the history of cortland apples!!! :) :) Loved it thank you
Hey! I’m thinking the PBS show was “ The galloping gourmet “ ?
christine beaudoin nope, I was thinking of “The Frugal Gourmet”...I added a screen note as it was driving me crazy during recording that bit!
What are your favorite eating apples?
Minka F I have many favorites! I like firm and tart, Ida Reds, Black Twigs, Winesaps, and most Jonathan-like varieties, but I also really love Gold Rush apples. They are a bit sweeter, but have a complex flavor. Mid-winter store varieties I enjoy are Jazz and Pink Lady.
H