October 3, 2009

Apple Butter

Apple Butter

My first attempt at canning happened yesterday. I cooked down about 20 apples into 3 pints of what approximates apple butter. It's really a thick, spiced apple filling. I think it would be excellent spread on shortbread, or heated and placed on top of vanilla ice cream.

In any case, I went to the trouble of canning 6 half-pints of this stuff. Gave them the 10 minute boiling water bath and all. But Maggie is still afraid they would breed botulism, so they're sitting in the fridge.

They're flavored with cinnamon, nutmeg, clove and a tiny bit of ginger. Sweetened with caramel squares and some brown sugar. It's tart, strongly apple-flavored and good stuff.

Posted by James at October 3, 2009 11:47 AM
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Comments

That sounds like it would be good on anything.

Posted by: Julie at October 3, 2009 1:21 PM

Probably would. I'll save some for you to try sometime.

Posted by: James at October 3, 2009 1:39 PM

If you need help eating that, call me.

When you host Thanksgiving, you could serve that as part of dessert. Again--call me.

Posted by: Patti M. at October 4, 2009 8:14 PM

Give not a further thought to Clostridium botulinum in your apple butter.
Apples contain malic acid, and C. botulinum will not grow in acidic environments. (It's why your gramma put a tomato in every jar of veggies she canned, and why canned fruit doesn't have such problems.)

Posted by: givesgoodemail at October 6, 2009 1:52 PM

LOL, Patti, your mom is so funny!! I think she misunderstood my "we'll never host Thanksgiving" as regret.

Posted by: Maggie at October 11, 2009 8:13 PM

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