Post by Darlene on Sept 2, 2024 21:39:30 GMT -5
20lb apples
3 C sugar
3 C dark brown sugar
3 heaping Tablespoons ground cinnamon
3/4 tsp ground cloves
3 tsp vanilla extract
Peel, de-stem, and core apples. Cut into quarters. Dip them in a mix of 1/4 C lemon juice and 4 C water. Strain and add to large stock pot.
In a separate bowl, mix sugar, dark brown sugar, ground cinnamon, and ground cloves.
Add to apples and make sure everything is well coated.
Add about 1 C water to the bottom of stock pot to prevent sticking.
Cook on medium-low for about 2 or 2 1/2 hours until the apples are tender.
Use a hand mixer, food mill, or blender to puree the apple mix.
Return to the stock pot and add 3 tsp of vanilla extract. Mix well.
Continue cooking on low until the apple butter is the consistency you desire (it took about 2 1/2 to 3 hours). Ladle into sterilized jar with 1/2" headspace. Process in water bath canner for 20 minutes for pints OR quarts.
Makes about 10 1/2 pints apple butter.
3 C sugar
3 C dark brown sugar
3 heaping Tablespoons ground cinnamon
3/4 tsp ground cloves
3 tsp vanilla extract
Peel, de-stem, and core apples. Cut into quarters. Dip them in a mix of 1/4 C lemon juice and 4 C water. Strain and add to large stock pot.
In a separate bowl, mix sugar, dark brown sugar, ground cinnamon, and ground cloves.
Add to apples and make sure everything is well coated.
Add about 1 C water to the bottom of stock pot to prevent sticking.
Cook on medium-low for about 2 or 2 1/2 hours until the apples are tender.
Use a hand mixer, food mill, or blender to puree the apple mix.
Return to the stock pot and add 3 tsp of vanilla extract. Mix well.
Continue cooking on low until the apple butter is the consistency you desire (it took about 2 1/2 to 3 hours). Ladle into sterilized jar with 1/2" headspace. Process in water bath canner for 20 minutes for pints OR quarts.
Makes about 10 1/2 pints apple butter.