I just had to do another round of apple butter

We went to Aldi's and they had apples on sale for $1.97 per 3 lb bag.  I couldn't resist and brought home 12 lbs, 6 lbs washington and 6 lbs granny smith, which I immediately turned into another batch of apple butter.  Looks I like I will have lots for Christmas gifts.  







Good practice with my new canner too!

 

Bnoles,
You know, you don't have to peel/core when making apple butter. I think I've got a sieve in the garage if you want it.
Looks yummie!
Jo

Man I love that stuff! Cool to have so much of it.

I just put up 25 half pint jars of apple butter yesterday, too. I live in central CA, so I go to the coast near Avila Beach each fall and buy a bushel of apples from a local grower, Gopher Glen Apples. I used Pink Cameos, Braeburns, and Fujis to make my crock pot apple butter. I wash, quarter, and cook my apples in a big pot. Then I get out the old food mill and run the cooked apples through to make an even mash and separate out peel and cores. Then into the crock pot overnight with applecider and spices to cook down. Delightful!  I canned the rest of the applesauce, no sugar or anything else needed. So easy to do. The rest of my apples will be peeled, sliced and frozen for pies. Gotta love autumn!

Apples don't do well in my area, but MANGOS do!
Couple years back I made Mango butter by just using Mangos in place of apples.
Delicious, and everyone commented that they had never tasted anything like it.

Can I rehydrate apple chips to make apple butter? I have a case of dried apple slices just laying around.

Mango butter sounds so good. Clever.

If no one has an answer to your question, just experiment!

Yes you can rehydrate and cook down your apples.

Mango butter? What a great idea! Gee, I'd love to try that someday.

Makes a one of a kind Christmas present, a canned jar of Mango butter maybe packed with some gourmet biscuit, or corn bread mix ,a fancy jam knife to spread it with, and an English bone china tea cup and saucer.
MMMMMmmmmm......I am making myself hungrey!

at2wooden wrote:Makes a one of a kind Christmas present, a canned jar of Mango butter maybe packed with some gourmet biscuit, or corn bread mix ,a fancy jam knife to spread it with, and an English bone china tea cup and saucer.
MMMMMmmmmm......I am making myself hungrey!

ooh la la! I like this idea!

As requested: Enjoy!!

Mango Butter / Apple Butter
Adapted from Sunset Book - Canning Freezing & Drying 1981

I substituted Mangos for Apple in this recipe. It was unique and delicious!

3 1/2 Cups apple cider
4 cups water
8 large Apples (read MANGOS)
1 1/2 cups sugar
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
I whole cinnamon stick

In a heavy 4 or 5 quart pot, combine cider and water.
Bring to a boil over high heat.
Add apples (Mangos), reduce heat and simmer, uncovered and stirring occasionally until mixture thickens to the consistency of hot applesauce (20 -25 minutes)
Remove and discard cinnamon stick.
Meanwhile, prepare 6 half pint canning jars follows:
Get out canning jars, lids, and ring bands. Check jar rims; discard any with nicks or cracks. Discard rusted, ot bent ring bands. Sterilize jars by immersing them in water and boiling them for 15 minutes; keep them in the hot water until ready to fill. Scald lips and ring bands. Keep lids in scalding hot water until ready to use.
Pour apple (Mango) sauce into hot jars,skim off any foam, and add more sauce to within 1/4 inch of the top.Wipe rimss with a clean damp cloth. Place lids on jars and screw on ring bands as tightly as you comfortably can.
Let cool on a towel out of the draft; then press lids with your finger. If lids stay down, they're sealed.
Label and store in a cool, dark area.

You don't have to process this in a hot water bath?

You should...!  I certainly do.  And I'm gonna have to try that recipe...  Sounds wonderful... 

Rahab222 wrote:You don't have to process this in a hot water bath?

I would certainly not store this product out of the fridge without processing.

AtlantaMarie and Caprn;

I'm just now learning to make and can jam using a hot water bath.  And I'm going to try your recipe for apple butter.  So as long as I do a hot water bath process on the apple butter, I can store it out of the fridge?  I'm doing all this for Christmas gifts and I don't want to poison anyone.

No stores in Houston are carrying Bama Apple Butter anymore (I don't know why) and it was my favorite.  Your recipe sounds like it will come close.

What time of year are apples in season when I might find a good sale on them?

Thanks for your assistance!

Hi Rahab.  I actually teach canning, so feel free to ask questions!  Waterbath canning is quite easy. 

Do you know your elevation above sea level?  (That's really the only confusing thing about canning - knowing how much time to add for how many feet above sea level.)

Yes, by canning, you can store on the shelf.  It's much safer!

Apples are in season in the fall.

My apple butter is simply making applesauce then allowing it to cook down more in the crockpot and add more sugar & cinnamon till it's a nice rich red-brown and tastes the way we like it.

Rahab222 wrote:AtlantaMarie and Caprn;

I'm just now learning to make and can jam using a hot water bath.  And I'm going to try your recipe for apple butter.  So as long as I do a hot water bath process on the apple butter, I can store it out of the fridge?  I'm doing all this for Christmas gifts and I don't want to poison anyone.

No stores in Houston are carrying Bama Apple Butter anymore (I don't know why) and it was my favorite.  Your recipe sounds like it will come close.

What time of year are apples in season when I might find a good sale on them?

Thanks for your assistance!

It is imperative that you follow a recipe designed for canning and long term storage. Check out the stickies in the canning forum for links to reliable and tested information about home canning and preserving. Improperly handled and prepared canned goods can and do kill.

Absolutely take the time to do the research!

Autumn is the apple harvest.

Thanks, Camprn!  I'll wait 'til fall on the apple butter and do some more research.

USDA has downloadable PDF's on canning.  There are several volumes and cover all of the canning procedures.

Also, the Nat'l Center for Food Preservation (based at Univ of GA) has some really great info.

I'd suggest starting with those after the stickies.

I didn't check the stickies, but Ball's website www.freshpreserving.com is a useful site also.  There are lots of recipes on it as well.