So happy to have apples this year. Last year we just did not have a good enough crop to can our apple butter and cider. This year is gonna be different. You see… here is the first of many tubs of apples we are going to be working up.
So the plan is to Make some apple butter and Cider tonight.
4 – 5 lbs of good cooking apples
1 cup apple cider vinegar
2 cups water
Sugar/ sweetener (about 4 cups, see cooking instructions)
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
juice of 1 lemon
1 Cut the apples into quarters, without peeling, cut out core and damaged parts.
Run thru processor or blender making a fine pulp
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook about 20 minutes.
add the sugar and spices
3 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly. Stir the bottom of the pot while you stir to make sure it does not burn. Cook until thick and smooth (about 1 to 2 hours).
4 I then pour thru a sieve to separate some of the excess juice (this is then what I use for cider).
5 Pour into hot, sterilized jars and seal. 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 usually do a hot water bath for 10 – 15 minutes to ensure I have a good seal.
Some cooks prefer to cook the apples first then mash to pulp. It can be done either way. I enjoy this way, because it is how my Granny used to make it!
So I will have an update soon on how this batch turned out Plus I will also share my Homemade Apple Pie Filling next time! Yummmmy!