Prickle Posted June 8, 2009 Share Posted June 8, 2009 I made applesauce today, my first time I had two bags of apples in the fridge that weren't getting any younger and weren't getting eaten either. I had one bag of galas and one of granny smiths. I used the instructions from the Foley manual that was posted here recently. It was so easy and man is that some good stuff. I remember my Gram'ma making it. It seemed like a big production in my mind for some reason. I think maybe because she mashed the apples with a potato masher ...or something. Yay for the Foley Link to comment
Christy Posted June 8, 2009 Share Posted June 8, 2009 Grin, good feeling innit? And a good taste of homemade food as well. WTG on your first batch. Link to comment
Yart Posted June 9, 2009 Share Posted June 9, 2009 WTG....Glad it turned out for you. Link to comment
Leah Posted June 9, 2009 Share Posted June 9, 2009 Love homemade applesauce! I have a Squeezo, so the hardest part is setting it up and taking it down. Did you do plain, or add cinnamon or sugar? Link to comment
Prickle Posted June 9, 2009 Author Share Posted June 9, 2009 Love homemade applesauce! I have a Squeezo, so the hardest part is setting it up and taking it down. Did you do plain, or add cinnamon or sugar? Just some sugar added. Next time I won't make it quite as sweet though. If I should come upon a wind fall of apples I want to try some with cinnamon and some applebutter too. Link to comment
kathy003 Posted June 10, 2009 Share Posted June 10, 2009 That's terrific news about your applesauce! nothing tastes better than homemade applesauce! Link to comment
ScrubbieLady Posted June 10, 2009 Share Posted June 10, 2009 Just picked up my windfall of apples(3 five gallon buckets) so I am making applesauce, cobbler and canned apples today. Actually, they do cost me... two or three jars of my applesauce. Link to comment
Leah Posted June 10, 2009 Share Posted June 10, 2009 I love applebutter, but only if I make it myself. Nobody else makes it thick enough for me, I like it thick enough to slice! Thick slices of dark brown spicy applebutter... crud! now I want some. I think there's apple slices in the freezer. excuse me... Edit: I have a lovely batch of apples and spices plopping gently on the stove... They smell so good. Thanks for the reminder, I haven't had applebutter since the fall. Link to comment
autumn7 Posted June 10, 2009 Share Posted June 10, 2009 I would really like that recipe. where did you say it was? thanks! Link to comment
sassenach Posted June 10, 2009 Share Posted June 10, 2009 Leah, do you have a canning recipe for the apple butter? I love apple butter and being thick would be a bonus! Would be nice to give it away at christmas too, and I am having a big christmas this year and need to think of things to give as gifts to give away to folks I am just meeting for the first time and have no idea of what they like, so that would be a great gift with a homemade touch if it can be canned? Link to comment
Canned Nerd Posted June 10, 2009 Share Posted June 10, 2009 Here's a simple one for the refrigerator that allows you to use up excess cans of applesauce: Crockpot Apple Butter 4 cans applesauce -- drained 1/3 cup apple cider vinegar 2 Tbsp cinnamon 1/4 tsp ground cloves Add ingredients to crockpot. Stir to mix. Cover & cook on high 4 hours then turn to low for 4 hours, until the desired thickness is reached. Pour into sterilized jars and refrigerate. Yield: about 4 pints Link to comment
Canned Nerd Posted June 10, 2009 Share Posted June 10, 2009 And here is one for optional canning that uses Apple Cider (not vinegar): Crockpot Apple Butter 7 cups applesauce -- natural 2 cups apple cider 1 1/2 cups honey 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves -- optional 1/2 teaspoon allspice In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown. Spoon hot apple butter into hot sterilized Mason jars and seal, then process half-pints or pints 10 minutes in a boiling water bath. Yield: About 8 half-pints Link to comment
Leah Posted June 10, 2009 Share Posted June 10, 2009 I've never canned mine as I'm the only one here who likes it. My grandmother used to can hers, but of course that was 50 years ago. I would imagine her recipe wouldn't be considered safe these days. I just put apple pieces, a little water, and a squirt of lemon juice in a pan and cook until soft. Then start mashing with a potato masher. Add a few handfuls of sugar, some ground cinnamon, nutmeg, cloves and allspice; a little molasses if I have a yen for it. Turn it down until it plops gently, stir every half hour. Taste and adjust the sugar and spices. If it's a little flat, it may need a touch of salt. It gets very dark and thick, rather like canned cranberry sauce. Link to comment
Prickle Posted June 10, 2009 Author Share Posted June 10, 2009 Mmmm...I love applebutter on potato pancakes with a dollop of sour cream. Link to comment
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