Applesauce
Prep. Time: 1 Hour
Serves: 12 – 16
2 lbs. tart apples – peeled, cored, sliced – Apple varieties suitable for this recipe are: Granny Smith, Jonathan, Rome Beauty, Winesap, Jonagold, Newtown Pippin, McIntosh, and Gravenstein.
1 cup water
1 Tbls. lemon juice
1/4 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. ground allspice
-Combine all apples, water, and lemon juice in heavy large pot or Dutch oven.
-Bring to boil over high heat, then reduce heat to medium. Cover and simmer until apples are tender, about 20 minutes.
-Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longer.
-Mash apples slightly with potato masher until chunky applesauce forms.
-Stir sugar, cinnamon, and allspice into apples.
-Transfer to bowl, cover and refrigerate overnight OR follow instructions for canning below.
-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot applesauce, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.
Apple Butter
enough for about 5 – 8 oz. jars
10 medium-sized Granny Smith apples
a smidge less than 3 c. apple cider
1 1/2 c. brown sugar
1/2 c. white sugar
ground cinnamon
ground cloves
ground allspice
freshly grated nutmeg
2-3 whole star anise
1 cinnamon stick
generous squeeze of lemon juice
freshly grated lemon rind
Special equipment needed: fine mesh strainer
Preheat your oven to 325.
Core and wedge your apples (don’t peel!). Place in a large pot with the apple cider. Cook over medium heat until apples are soft and falling apart, about 15 minutes.
Put your apple mush in a food processor and whir away. You will probably have to do this in batches.
Return apples to a large, oven-proof pot. Mix in your sugar, spices and the lemon. I didn’t give clear measurements here because it should all be to your own tastes. In other words, add a little of everything and then taste it! If you like it, you’re done; if not, experiment. You’ll probably want at least a teaspoon of all the spices. Put the whole spices in the pot right before you put it in the oven.
Put your apple mixture in the oven for 2-3 hours. It is ready when you can take a spoonful, plop it on a cold plate (chill one in the freezer for a few minutes), and no water accumulates around the apple mush.
Now comes the futsy part. Get out your fine mesh strainer and large bowl. In batches, put some of your apple mixture in the strainer, and using a wooden spoon, press as much through as possible. What comes out the other side should be smooth and creamy. You may have to scrape the underside of your mesh strainer as you go. Into another bowl, dump what won’t go through the strainer (you can save this to eat as applesauce), refill the strainer and repeat until you’ve done it all.
At this point, if you’re canning the butter, you’ll want to make sure you’ve got a big pot of boiling water on the stove that can fit your cleaned and sterilized cans. Return your strained butter to a pot on the stove and bring it to a light boil to kill any bacteria. Then, begin filling your jars carefully, wiping the rims if you make any drips. Once filled with lids in place, put the jars in the boiling water bath for 10 minutes. Remove to a towel and let cool. If any of your jars don’t POP, that’s fine–just put them in the fridge and use soon.
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