Sunday, August 17, 2008
August 18, 2008 09:28 am
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I have noticed that there a lot of apples on the trees this year. Here are some easy recipes to use your apples
Apple Butter - Crock-Pot Style
8 C. apple pulp
1/2 C. water
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. cloves
4 C. sugar
1/8 C. vinegar
Combine all ingredients and cook in crock-pot. Start on high; turn down on low, when it gets hot. Cook for 8 hours. Put in hot, sterilized jars and seal.
To make apple pulp: Core apples and quarter. Boil until tender and mash through colander.
Apple Pie Filling
6 lbs. apples
4-1/2 C. sugar
1 C. cornstarch
2 tsp. cinnamon
1/2 tsp. nutmeg
3 Tbs. lemon juice
1 tsp. salt
10 C. water
Mix sugar, cornstarch and spices together. Add salt and water, then add apples. Cook and stir until thick and bubbly. Add lemon juice. Pour into hot jars and seal. Put in hot water bath for 25 minutes. Makes 7 quarts. You can also freeze this instead of canning.
Apple Preserves
6 C. sliced, peeled, cored apples
1 C. water
1 Tbs. lemon juice
1 pkg. powdered pectin
1/2 C. thinly sliced lemon (about 1 medium)
4 C. sugar
2 tsp. nutmeg
Combine apples, water and lemon juice in a large saucepot. Cover; simmer 10 minutes. Stir in pectin; bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Yield: 6 half-pints.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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Photos
Ann Hudson