canning

[Chef]

craigrice calldoctoday Look at the recipe in the user recipe section

[Drseibert]

I use my instant pot multi cooker just core, quarter, add my seasonig cook, natural release, immersion blender, using 3lbs. apples that you like

[craigrice]

Chef I use a variety of apples for flavor never herd of vinegar in apple butter

[calldoctoday]

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.

[craigrice]

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

[calldoctoday]

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.

[kyle]

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.

[mrobisr]

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.

[calldoctoday]

mrobisr That is very good. I have made it on occasion too & really like it.

[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.