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diff --git a/food/recipes/apple-butter.md b/food/recipes/apple-butter.md new file mode 100644 index 0000000..9b1ad7f --- /dev/null +++ b/food/recipes/apple-butter.md @@ -0,0 +1,66 @@ +--- +title: Apple Butter +--- + +# Apple Butter + +This recipe is from the [National Center for Home Food Preservation][nchfp], and +works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh +apples. + +## Ingredients + +* 8 lb apples +* 2 c apple cider +* 2 c vinegar +* 2 1/4 c white sugar +* 2 1/4 c packed brown sugar +* 2 tbsp ground cinnamon +* 1 tbsp ground cloves + +## Procedure + +Wash, remove stems, quarter and core fruit. + +Cook slowly in cider and vinegar until soft. + +Press fruit through a colander, food mill, or strainer. + +Cook fruit pulp with sugar and spices, stirring frequently. To test for +doneness, remove a spoonful and hold it away from steam for 2 minutes. It is +done if the butter remains mounded on the spoon. Another way to determine when +the butter is cooked adequately is to spoon a small quantity onto a plate. When +a rim of liquid does not separate around the edge of the butter, it is ready for +canning. + +Fill hot into sterile half-pint or pint jars, leaving ΒΌ-inch headspace. Quart +jars need not be presterilized. Adjust lids and process according to the table +below. + +<table> + <thead> + <tr> + <th>Style of Pack</th> + <th>0-1000 ft</th> + <th>1001-6000 ft</th> + <th>Above 6000 ft</th> + </tr> + </thead> + <tbody> + <tr> + <td>Hot pack, half pints or pints</td> + <td>5 mins</td> + <td>10 mins</td> + <td>15 mins</td> + </tr> + <tr> + <td>Hot pack, quarts</td> + <td>10 mins</td> + <td>15 mins</td> + <td>20 mins</td> + </tr> + </tbody> + <caption>Recommended process times</caption> +</table> + +[nchfp]: https://nchfp.uga.edu/how/can_02/apple_butter.html |