Tag Archives: fall

Apple Butter

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One of my favorite things in life is apple butter on top of a buttery piece of toast in the morning. Yum!!! I also love the excitement of when the grocery store here gets their big shipment of apples in, and I always get a bunch of my favorite Honey Crisp apples. Those, as well as a few other kinds make up this recipe of apple butter, but feel free to stick with just your favorite or go all out like I did.*

The rich gold color comes from the length of time you let this slow cook. I did mine for 8 hours, but I easily could’ve let this go all night in a crock pot if I had one big enough. 

You can either make this recipe and freeze it or can it. I canned mine and I’m not going to get too descriptive in the canning instructions because I’m going to assume you know what you’re doing. If not, see my Strawberry Apricot Jam recipe for further detail or of course just ask me in the comment section.

*I used a mix of mostly Honey Crisp, Golden Delicious, Sweet & Crunchy, and a girl in my MOPS group gave me some from her tree at home that looked like McIntosh to me, but she wasn’t sure what kind they are. 

Ingredients: 

1. First lets prep those apples! But first, let’s spike some cider to get us in the mood 😉 Ok, now then…

   
   
  
2. Toss all your apples into your giant pot.

  
3. Now dump in your spices, sugar, and cider and bring to a boil. *If you’re doing this in a crock pot you can just turn on low and come stir it in a few hours. Let it boil for a minute or so, then turn down to a simmer. Cover mostly with a lid but allow a small space to remain to let some of the steam out.

   
 
4. Now you’re going to let this slow cook for a minimum of six hours (I did mine eight but could’ve gone longer like I said before) but keep coming back to give it a stir every now and then.

   
   
5. Once it’s the color you want, get out your hand blender and go to town on these puppies!

   
   
6. Now you can either divide this out and freeze it, or can it like I did with a ten minute water bath. Again, check my recipe above for water bath times where you are if you aren’t sure. This made 14 1/2 pint jars. 

  
7. Now go get a big honkin’ slab of butter and put it on some bread, toast it up, and then lather it up with some golden apple butter. Delicious!

  

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Applesauce

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Applesauce

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Every week at the grocery store I find myself buying two boxes of those applesauce squeeze things for my son. Only four come in a box, and they’re freakin expensive for what they are! So today I decided enough is enough – I can start making my own applesauce! My son loves it and I just bought a homemade baby food kit that lets you put baby food into squeeze pouches. This recipe made 16 pouches for me (roughly 8 cups of applesauce).

Ingredients:
8 apples (I used honeycrisp)
1 c apple juice (if you don’t have this, you can use water)
2 lemons
1/2 tsp cinnamon
1/4 c white sugar
1/4 c brown sugar

1. Peel your apples. I like to use an actual peeler instead of a knife because you keep more apple that way.

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2. Dump your apple juice into a pot or Dutch oven. I used a juice box!

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3. Slice your apples into the same size so they’ll cook evenly and at the same time. Then dump into your pot.

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4. Squeeze your two lemons in there.

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5. Bring to a boil for one minute, put the lid on, and reduce to a simmer for 20 minutes. Stir halfway through.

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6. Once it’s done cooking, add both sugars, cinnamon, and stir together.

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7. Now take your pot over to your food processor or blender and work in batches to purée into a perfectly delicious consistency. It took me two batches.

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8. Now you’re done! You can put it into these squeeze thingies like I did, or save in a container with a top. I’m freezing my squeeze packs and pulling out a few each week so they’ll be defrosted and ready to eat in the fridge whenever!

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