All I got.

so they're good for cooking and baking.

produce in season.

They are a northern-climate apple - developed at the University of Minnesota in the '20s.

APPLE BUTTER RECIEPE.... I PUT IN MY PIN PLACE

https://bakingamoment.com/homemade-apple-butter/

CAN THIS BE MADE IN A CROCKPOT?

I really like this stovetop recipe, because it’s relatively quick to make. But you could also make it in a crockpot or slow cooker!

Homemade Apple Butter

about 4 pounds apples (roughly 9 medium-sized apples), peeled and cored
1 cup apple cider
3/4 cup loosely packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
juice of half a lemon (about 1 tablespoon)

Instructions

Place the apples, apple cider, brown sugar, cinnamon, cloves, and salt in a large pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft (about 1 hour).
Use a hand blender to puree the mixture (or ladle it into a regular blender in batches) until smooth.
Place the puree back into the pot and continue to cook, uncovered, (stirring occasionally) until thick, velvety, and deep mahogany brown (about 1 hour).
Stir in the lemon juice, transfer the mixture to jars, and keep refrigerated.*

Recipe Notes

*Apple butter can also be canned. Ladle into sterilized jars, wipe the rims clean, screw on fresh lids and submerge in boiling water for 10 minutes. Processed jars of apple butter will keep at room temperature for several months.

Makes about 4 4-ounce jars of apple butter.

I winged the recipe... I had 14 large honey crisp apples. Started with 1 cup sugar, 1 cup brown sugar. Ended up adding the same again. Used about 1 Tbsp of pumpkin pie spice, teaspoon of ground cloves, teaspoon of cinnamon. 1/2 Teaspoon of nutmeg and allspice. A pinch of salt. Added what i felt it needed as it cooked down. Right before it was almost ready to jar up (20 min) i added 1/2 teaspoon of vanilla.

https://www.facebook.com/groups/129134004354085/?ref=group_header

apple butter you liked from the store.

Thanks!

Odd that there weren't any name brands of it there also. Go figure...

We don't have Stop and Shops here.

today I just made some applesauce with a bag I had

I used to make lots of apple butter for my restaurant... slow cooking (in a slow cooker) is the key... use apple cider for any liquid needed, add a bit of cinnamon (maybe a bit of maple syrup) and let it cook overnight

My mom used 'em--they added just the right flavor, and the right color, too!

Note what are the tried and true techniques versus characteristic results. Look at what the are most common ingredients versus what you like.

Make something you like. Try two or three different techniques for character, then tweak ingredients/amounts for flavor. Do two. one spicy maybe.

Nice tips she had...

And I used no recipe. We had three apple trees and one year they had such a large crop, the deer couldn't eat them all. We collected a couple of bushels of apples, including the fallen ones. The good ones were peeled, sliced, and made into apple pie filling. Everything else, including the peels, cores, and the good parts of the fallen apples, went into a big pot (or maybe two).

I simmered the mess until it was a thick mush, then used a food mill to break up the apples and to remove the peels, seeds and other solids. I put the mash back into the rinsed pots, and seasoned to taste with cinnamon, allspice, nutmeg, mace, and cloves. Then I simmered it until it was thick, adjusted the seasoning and added some brown sugar, and processed the jars in a hot water bath (according to the Ball Blue Book on Canning).

I ended up with gallons of the stuff and gave away a lot for Christmas. For years people beged me for more, but we never had a good apple year. While I had lots left from the one batch, I didn't want to take chances even though my husband was still eating it on his peanut butter sandwiches.

When we moved out of the old house nearly fifteen years later, he found a couple of jars hidden in the back of the pantry. Against my advice my husband used the old apple butter. It was still good. Maybe someday I will make a batch with purchased apples.

As for the varieties of apples, we had three different trees - one was mostly to pollinate the others. They were all trees for areas with warm weather since we live in North Florida. They were tart apples, not very good for eating but great for cooking.

Oh, the apple pies made with them were great, too.

when I visit her. She's got a great local farm and can get good ones!

Check out a number of recipes, then make it the way you think will work for your family and friends. Both my husband and I like spices, but you might like it with less. I seldom measure spices, just adjust as I think whatever I'm making needs.

Let us know how it turns out.

My Mom hated the process because she and her siblings had to take turns peeling and coring the apples and constantly stirring the reducing butter....

it took a loooong time - but it was amazing (no spices or sugar - Depression)

My sister got the apple butter pot from Grammy when she passed.

It probably could hold 10+ gallons....

Last edited Sun Oct 20, 2019, 07:51 PM - Edit history (1)

1 jar of applesauce
1 can of frozen apple concentrate

slow-cook until very thick and very dark brown

on edit: variation: add apple cider vinegar (not sure of proportion) as part of the mixture to be boiled down

since I'm assuming you're in New England somewhere, have you ever subscribed to Yankee magazine? They have their fall issue on the stands now and it's all about apples and uses. I check out their online site quite often and they have all sorts of recipes from new to old-timey.

I've never made apple butter myself, but I love it on toast. Some of the store brands have way too much sugar in them for my liking.