Friday, March 16, 2018
The art of food requires that most ingredients be optional unless other wise notated. There are certain ingredients that are affinity's to the main ingredient. Accurate measurement is NOT part of good cooking, don't waste time measuring ingredients!
Sunday, January 7, 2018
Monday, January 1, 2018
Friday, December 29, 2017
Thursday, November 16, 2017
I could find only one recipe' without sugar.
But Wikipedia's apple butter page is very extensive.
- A large box of apples cored and chopped inside a 5 gallon pot. Do not remove the peel! Skins and Peels have pectin in them. If you just cannot eat peel, blend them into the apple sauce. Bushel will fill a 5 gal pot if chipped enough. Then cook down to about 3.5 gallons. Or less if you keep simmering it and stirring it.
- For apple butter, cook slowly as possible to keep it from burning. Evaporating most of the water. This can take all day.
To start the cooking add Apple-cider or apple-cider Vinegar a tiny over ¼ cup per expected finished quart. Five gallon pot of chopped apples made 14 quarts with one quart of vinegar. It is very tart made from summer apples! (One quart is 16 one quarter cups)
- Allspice !!
- Lemon juice and rind zest (optional)
After cooking add [always to taste!]
- Then add a 2 to 4 of boxes of pectin (optional) dissolved (the low sugar, Sure Jell pink box), stir and put in jars to cook under hot water to seal.
If you have enough energy you could blend it in strong machine for more buttery texture. But if chopped small enough it will be good enough.
Never use sugar with apples. If you think you need more sugar, go to a mental hospital before you kill your self.
Sugar is used as a preservative and helps make it more acid that is why the apples were simmered down more than apple sauce. But cider vinegar is a good acidifier. Apples have a natural pH of about 4.6, but it can't hurt to add a little more acid; like about one or two pints for the five gallon pot, that makes 3.5 gallon sauce (14 qts).
The real difference between apple sauce and the butter is that the butter has been evaporated more and ends up being sweater for longer storage.