Monday, August 20, 2007
Wild Apple Butter
First you need a beautiful basket full of wild Apples.
Then you will need to wash them and cut every apple in quarters and core them and check for worms. Once they have been cleaned put them in a pan and cook over medium heat, covered, stirring often until they are just soft. you may have to do this is batches, I had to do 3.
Next put the cooked apples in a "straining pan" (I really have no idea what it is called). and I squish the apples through this and I get apple in the pan underneath and the skins stay in the "straining Pan" This is so much better then peeling every apple.
once all the apples have been pureed return the apple to the stove (there was about 10 cups) and add 1 cup sugar (taste and adjust for tartness of apples) the juice of one juicy lemon, 2 teaspoons of vanilla, and 3 tablespoons of cinnamon. and heat up until it is hot. place into canning jars that have been in boiling water to heat and sterilize them and the lids. This is where asbestos hands comes in handy, with tongs pull out a jar fill it with apple butter using a canning funnel, tong a lid and ring from the boiling water and place the lid on top of the jar (be sure that the top of jar was clean) and screw lid on tight. Set filled jars aside and do not touch them until they are cooled. You will hear the thunk, tink sounds as the jars seal.