canning
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over labor day I canned 10 pints and 3 quarts of whole tomatoes as I wright this I am cooking apples down to make apple butter
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craigrice I think we would all like more information on the apple butter? Londyn(social media) has a sister who makes all sorts of butters, the crazier ones are like macadamia butter (god, how much must that cost!?) and walnut or something but she just puts nuts through a food processor, sounds like you do more than that?
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Jonathon on last edited by
Jonathon apple butter is A cooked down versoin of apple sauce that is seasoned and processed in a canner to put on your biscuit or toast at breakfast
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Jonathon on last edited by
Jonathon Basic recipe in the user’s recipe category. Excellence on biscuits, toast, good just out the jar.
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I use the recipe in the ball canning book for apple butter the sweet cider apple butter I have A kitchen-aid mixer with attachments that speeds up the process tin the peeling coring and slicing to speed up the first cooking about 6 lb. apples and 2-3 cups apple cider to cover and simmer till soft then process in a food mill then return to pot and add 3 cups sugar 1 1/2 tsp. cinnamon and 1/2 tsp. cloves and cook till it mounds on a spoon then pack hot in hot sterilized jars process 1/2 pints or pints in a canner after it comes to a rolling boil for 15 min. let stand and enjoy this winter ( let stand for a day or two to make sure they are sealed
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon We did Pear Butter a week ago or so, then canned pears. Pear butter is about the same as apple butter, same process fore certain. I cook mine down for a day or so in the crock pot at low to reduce & thicken it. Then process it. It usually has enough natural pectin in the pears or apples to help with the thickening once reduced, but you can add a little too if you want or need it.
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I use a little Ginger & Allspice too & a little Orange or Tangerine Juice. I let mine boil for about 20-25 minutes, depending on the jar size. I hope we are not over doing it.
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I put cinnamon and cloves & sugar in my apple butter
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to craigrice on last edited by
craigrice calldoctoday Look at the recipe in the user recipe section
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Chef on last edited by
Chef I use a variety of apples for flavor never herd of vinegar in apple butter
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to craigrice on last edited by
craigrice it sounds like it is doing the same thing when I use a little lemon or orange juice. It adds acid the ramp the acidity level up a bit. With apples, I suppose you would use apple cider vinegar. I am not sure when heating it up though if it matters whether it is organic & with the mother or not, even though I like that. Usually when I am going to heat things up a bunch, I just use the clear apple cider vinegar. perhaps someone can enlighten me on that though.
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my first batch made 8 jars and I am going to do 1 more the grand kids know i made some so I better make more lol
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Had to pick the last batch of Poblano, Jalapoleno, Cayenne, Chili Arbol, & Cubanera this evening before the big freeze gets those that have survived. Smoking & drying up another batch tonight & the rest are going into the fermenter to make fermented hot sauce as we now have gallons of dried & smoked peppers. Ground several up & made a Smoked Poblano/Ancho, Jalopoleno blend or the year & a Cayenne, Chili Arbol Blend as well. Has anyone tried any particular blends that they have found to be really, really, good? Also juiced a solid five gallons of fresh Lemon Juice & processed & froze most of it, but we drank a bunch of it fresh here in the middle of Winter. Margaret has been feeling really bad for several days, but that lemon juice with honey & tea brought her right to life. If that did not work I was going to have to pull out some of my Mom’s old Cayenne pepper Tea or Homemade Quinine recipes.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to calldoctoday on last edited by
calldoctoday sounds funny to us WI folks to hear before a big freeze at the end of January, we had that almost 4 months ago now.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to calldoctoday on last edited by
calldoctoday we do a lot of pearbutter also, our best producing pear variety is Kiefer which isn’t good for fresh eating, they hard and grainy, but they make fantastic pearbutter.
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mrobisr That is very good. I have made it on occasion too & really like it.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to kyle on last edited by calldoctoday
kyle I understand. It feels really weird. Even here we usually have something a bit earlier, but it is really running late this year. It seems like it has all been doing a lot of weird stuff & I would swear it used to get colder when we were at one particular location in Texas, even though we were a little further south there.
