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Thread: Apple butter

  1. #1
    Dave Balderstone Guest

    Default Apple butter

    Just finished canning 18 pints of apple butter from our two trees. No
    added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    amaretto.

    Quartered the apples, peels, and all, and simmered them for a while.
    Then I ran them through my tomato mill, and slowly reduced the mash
    over about three days on low.

    Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    winter!

  2. #2
    Carol S Guest

    Default Re: Apple butter

    That will taste mighty good on toast this winter.....I haven't made
    apple butter in years.....Carol


  3. #3
    Mimi Guest

    Default Re: Apple butter

    I did pear butter last weekend--tried out a great new recipe I found
    that has some dry white wine and a bit of cognac in it. The pears were
    a gift--even brought them to my office!!! It went over big when I
    took it to breakfast this week.

    : - ]


  4. #4
    songbird Guest

    Default Re: Apple butter

    Dave Balderstone wrote:

    > Just finished canning 18 pints of apple butter from our two trees. No
    > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > amaretto.
    >
    > Quartered the apples, peels, and all, and simmered them for a while.
    > Then I ran them through my tomato mill, and slowly reduced the mash
    > over about three days on low.
    >
    > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > winter!


    that's the spirit! i think i've finally thawed
    out from last winter.

    we've been doing more tomato juice today. 12 qts
    done and plinking and around 12 more to go. i was
    trying to talk Ma into letting my sister in law
    come get the rest of the tomatoes and call it enough
    but instead she volunteers to put up another two
    cases for her instead. heheheheheheh...


    songbird

  5. #5
    Beti Guest

    Default Re: Apple butter

    On Sep 3, 7:49*am, Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca>
    wrote:
    > Just finished canning 18 pints of apple butter from our two trees. No
    > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > amaretto.
    >
    > Quartered the apples, peels, and all, and simmered them for a while.
    > Then I ran them through my tomato mill, and slowly reduced the mash
    > over about three days on low.
    >
    > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > winter!


    Apple butter is on my must-can list. Our trees produce lots of little
    apples not good for much else. I sent it out to the family year
    before last. I'm proud to say it was a big hit, especially with my
    brother who was down in Gitmo at the time. (The postage was pretty
    unbelievable though.)

  6. #6
    john east Guest

    Default Re: Apple butter


    "Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
    news:030920110849122447%dave@N_O_T_T_H_I_Sbalderst one.ca...
    > Just finished canning 18 pints of apple butter from our two trees. No
    > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > amaretto.
    >
    > Quartered the apples, peels, and all, and simmered them for a while.
    > Then I ran them through my tomato mill, and slowly reduced the mash
    > over about three days on low.
    >
    > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > winter!


    -----------------------------------------------------------------------------------

    Could you please explain to a novice what HWB is. Doing a search i could
    only find an acronym of 'hottie with body'. How is it that the butter would
    keep, without slowly fermenting, i'm wondering? Thanks.



  7. #7
    George Shirley Guest

    Default Re: Apple butter

    On 9/4/2011 10:28 AM, john east wrote:
    > "Dave Balderstone"<dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
    > news:030920110849122447%dave@N_O_T_T_H_I_Sbalderst one.ca...
    >> Just finished canning 18 pints of apple butter from our two trees. No
    >> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    >> amaretto.
    >>
    >> Quartered the apples, peels, and all, and simmered them for a while.
    >> Then I ran them through my tomato mill, and slowly reduced the mash
    >> over about three days on low.
    >>
    >> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    >> winter!

    >
    > -----------------------------------------------------------------------------------
    >
    > Could you please explain to a novice what HWB is. Doing a search i could
    > only find an acronym of 'hottie with body'. How is it that the butter would
    > keep, without slowly fermenting, i'm wondering? Thanks.
    >
    >

    Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
    sauce are lowered into a pot full of simmering water, it is then brought
    up to a full, rolling boil, and boiled for a specific time period. Most
    preserving recipes call for anywhere from 10 minutes to 20 minutes at a
    boil dependent upon the product. It sterilizes the jar contents and,
    when cooling down at room temperature, the lid with a rubberized seal
    will suck down and keep the contents from spoiling. The BWB evacuates
    the air inside the jar to ensure food safety. These are recommendations
    from the United States Department of Agriculture and the Food Safety
    folks. Commercial operations do it a bit differently but it is basically
    the same process.

    BWB is only for acidic foods, most of us will add bottled lemon juice to
    a product to ensure the necessary acidity. Bottle juice is formulated to
    a specific pH for that very purpose. Hope this helps.

    A good site for home preserving knowledge is: http://tinyurl.com/9fy34

  8. #8
    Dave Balderstone Guest

    Default Re: Apple butter

    In article <4e63a9d1$1$26471$[email protected] >, George
    Shirley <[email protected]> wrote:

    > On 9/4/2011 10:28 AM, john east wrote:
    > > Could you please explain to a novice what HWB is. Doing a search i could
    > > only find an acronym of 'hottie with body'. How is it that the butter would
    > > keep, without slowly fermenting, i'm wondering? Thanks.
    > >
    > >

    > Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
    > sauce are lowered into a pot full of simmering water, it is then brought
    > up to a full, rolling boil, and boiled for a specific time period. Most
    > preserving recipes call for anywhere from 10 minutes to 20 minutes at a
    > boil dependent upon the product. It sterilizes the jar contents and,
    > when cooling down at room temperature, the lid with a rubberized seal
    > will suck down and keep the contents from spoiling. The BWB evacuates
    > the air inside the jar to ensure food safety. These are recommendations
    > from the United States Department of Agriculture and the Food Safety
    > folks. Commercial operations do it a bit differently but it is basically
    > the same process.
    >
    > BWB is only for acidic foods, most of us will add bottled lemon juice to
    > a product to ensure the necessary acidity. Bottle juice is formulated to
    > a specific pH for that very purpose. Hope this helps.
    >
    > A good site for home preserving knowledge is: http://tinyurl.com/9fy34


    BWB... HWB was a typo.

    Thanks for having my back, George!

  9. #9
    Dave Balderstone Guest

    Default Re: Apple butter

    In article
    <[email protected]>,
    Beti <[email protected]> wrote:

    > On Sep 3, 7:49*am, Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca>
    > wrote:
    > > Just finished canning 18 pints of apple butter from our two trees. No
    > > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > > amaretto.
    > >
    > > Quartered the apples, peels, and all, and simmered them for a while.
    > > Then I ran them through my tomato mill, and slowly reduced the mash
    > > over about three days on low.
    > >
    > > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > > winter!

    >
    > Apple butter is on my must-can list. Our trees produce lots of little
    > apples not good for much else. I sent it out to the family year
    > before last. I'm proud to say it was a big hit, especially with my
    > brother who was down in Gitmo at the time. (The postage was pretty
    > unbelievable though.)


    Our apples are great for eating, but they simply won't store. So it's
    apple butter, apple pie, apple crisp...

  10. #10
    George Shirley Guest

    Default Re: Apple butter

    On 9/4/2011 4:07 PM, Dave Balderstone wrote:
    > In article<4e63a9d1$1$26471$[email protected] ews.com>, George
    > Shirley<[email protected]> wrote:
    >
    >> On 9/4/2011 10:28 AM, john east wrote:
    >>> Could you please explain to a novice what HWB is. Doing a search i could
    >>> only find an acronym of 'hottie with body'. How is it that the butter would
    >>> keep, without slowly fermenting, i'm wondering? Thanks.
    >>>
    >>>

    >> Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
    >> sauce are lowered into a pot full of simmering water, it is then brought
    >> up to a full, rolling boil, and boiled for a specific time period. Most
    >> preserving recipes call for anywhere from 10 minutes to 20 minutes at a
    >> boil dependent upon the product. It sterilizes the jar contents and,
    >> when cooling down at room temperature, the lid with a rubberized seal
    >> will suck down and keep the contents from spoiling. The BWB evacuates
    >> the air inside the jar to ensure food safety. These are recommendations
    >> from the United States Department of Agriculture and the Food Safety
    >> folks. Commercial operations do it a bit differently but it is basically
    >> the same process.
    >>
    >> BWB is only for acidic foods, most of us will add bottled lemon juice to
    >> a product to ensure the necessary acidity. Bottle juice is formulated to
    >> a specific pH for that very purpose. Hope this helps.
    >>
    >> A good site for home preserving knowledge is: http://tinyurl.com/9fy34

    >
    > BWB... HWB was a typo.
    >
    > Thanks for having my back, George!

    That's what we old guys do for each other. <G>

  11. #11
    Melba's Jammin' Guest

    Default Re: Apple butter

    In article <030920110849122447%dave@N_O_T_T_H_I_Sbalderstone. ca>,
    Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:

    > Just finished canning 18 pints of apple butter from our two trees. No
    > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > amaretto.
    >
    > Quartered the apples, peels, and all, and simmered them for a while.
    > Then I ran them through my tomato mill, and slowly reduced the mash
    > over about three days on low.
    >
    > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > winter!


    If you'd nuked the apples until tender (without stirring them) and
    drained them, it wouldn't have taken three days to evaporate the liquid,
    Dave. "-)

    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  12. #12
    Melba's Jammin' Guest

    Default Re: Apple butter

    In article
    <[email protected]>,
    Beti <[email protected]> wrote:

    > Apple butter is on my must-can list. Our trees produce lots of little
    > apples not good for much else. I sent it out to the family year
    > before last. I'm proud to say it was a big hit, especially with my
    > brother who was down in Gitmo at the time. (The postage was pretty
    > unbelievable though.)


    I can send 12 half pint jars of anything anywhere in the country for $15
    in a USPS flat rate box, Beti. Weight is not a consideration with that
    box.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  13. #13
    Dave Balderstone Guest

    Default Re: Apple butter

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article <030920110849122447%dave@N_O_T_T_H_I_Sbalderstone. ca>,
    > Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
    >
    > > Just finished canning 18 pints of apple butter from our two trees. No
    > > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
    > > amaretto.
    > >
    > > Quartered the apples, peels, and all, and simmered them for a while.
    > > Then I ran them through my tomato mill, and slowly reduced the mash
    > > over about three days on low.
    > >
    > > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
    > > winter!

    >
    > If you'd nuked the apples until tender (without stirring them) and
    > drained them, it wouldn't have taken three days to evaporate the liquid,
    > Dave. "-)


    And I wouldn't have the carmelization I wanted, nor the colour, nor
    would the house have smelled wonderful for three days, Barb.

    Also, I haven't had a microwave in the kitchen for at least 5 years.
    They aren't even good for re-heating coffee...

    --
    Woodworking links and more at <http://www.woodenwabbits.com>

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