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