I’ve been really busy with the apple harvest season. I have put up 12+ pints of apple butter and 3 pie fillings are in the freezer. Six cups of chopped apples are frozen in 1 cup packages that are ready for apple bread and muffins. My friend Davie and I have 1 gallon of apple cider vinegar doing it’s thing and a few gallons will be Apple Jack. I have another 2 gallon of juice in my refrigerator that will be delicious for drinking and maybe a few pints of green apple jelly.
Below is a recipe for Apple Butter. Apple Butter is lovely on toast or English Muffin for breakfast, pour over a pork tenderloin before baking and as a sauce for ice cream.
I’ll be posting recipes for Apple Pie soon. Here is the link to my recipe for Apple Chutney. The Apple Chutney is in the Crock Pot right and my house smells like fall!
This year my apple tree did not produce even one apple so I had to go see what was happening to the apples in and around Mount Shasta. First I went to Davie and Marvin's house, old friend who have about ten ancient old gnarly apple trees. I hit the Mother Lode! I picked a good size bag of the crispy "Pie Apples." had a nice visit and went home.
My experience with homegrown apples is that there will be worms involved. This year that was not the case! In my bag of apples I only had one or two wormy apples. So I had enough for a pie and a batch of apple butter in no time.
Because my picking, peeling worm free apples was so easy I headed back to Davie’s. I wanted to get a few more apples in the freezer and make another batch of apple butter. Davie had borrowed a friends apple peeler and corer. She showed me how to use it and In no time I had enough apples processed to make 3 pies and another batch of apple butter. The right tool for the right job is an beautiful thing!
I took the peeled and cored apples back to my house and in less than 30 minutes I had apples cooking in the Crock Pot and the filling for three apple pies in the freezer. This was just the beginning!
I mixed a little apple juice with sugar and spices, in the bottom of my Crock Pot before adding the apples. I use cane sugar with molasses, which is how they make brown sugar. The molasses adds a depth of flavor that really works with apples.
My daughter bought me this lovely spoon made by Cailin Henson of Mount Shasta. Link here to her etsy shop Alpen Glow Manor.
Apple Butter Recipe
4 lb. Apples - peeled and cored
1 cup Cane Sugar
1/4 cup Apple Juice or water
2 tbsp Molasses
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
Mix apple juice, sugar, salt and spices in the bottom of a Crock Pot. Add cubed apples and toss to coat with sugary spice mixture. Cook on high heat for an hour then turn to low until soft. about 4-6 hours. Give it a quick stir about once an hour.
At this point the apples should be really soft. I use an immersion blender to puree the apple butter to a smooth texture, or you can put the apples through a food mill or mash with a potato masher. Another option is to cook on low until the apples are completely broken down in the Crock Pot.
If you don’t have a Crock Pot you can cook the apples in a heavy bottom pot on the stove. Bring to a boil and then on low until apples are soft, then process as above or cook until they turn to butter. Set your timer to remind yourself to stir every hour.
Pour into sterile jars. Store in refrigerator for up to 2 weeks or process 10 minutes in a water bath for up to one year.
For something different try my Apple Chutney Recipe