My mother-in-law and I have been busy this morning. We woke up and almost immediately started making apple butter. It made the house smell amazing. There was a great fall aroma throughout the kitchen. We started with about 6 lbs (20 or so apples), cored and quartered. We did not peel them because we used a mill to take the skin off after the apples had cooked down a bit. We added 2 cups of sweet apple cider to the pan with the apples and started boiling them down.
After they boiled down quite a bit we transferred the apples (in batches) to the food mill, which made the apples into a puree. We then combined sugar, cinnamon, and cloves to the puree and boiled it again. It turned a beautiful brown color.
We transferred the hot butter into hot jars and finished the canning process. We made 2 pints, 1 half pint, and 12 small jelly jars. Awesome!
After we finished the apple butter we began making our homemade applesauce. We got 7 pints. It turned out beautifully.
Next up, chili sauce…
**Sweet Apple Cider Butter**
-Makes about 8-8 ounce jars or four pint jars.
6lbs apples, peeled, cored, and quartered
2 cups sweet apple cide
3 cups granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1. In a large stainless steel saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
2. Working in batches, transfer apple mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple puree.
3. In a clean, large stainless steel saucepan, combine apple puree, sugar, cinnamon, and cloves. Stir until the sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
4. Meanwhile, prepare canner, jars, and lids.
5. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
(Recipe from Ball Complete Book of Home Preserving)