Apple Skin Apple Butter.... sooo good.

When processing apples into Apple Pie Filling  you may find that you end up with a huge pile of apple skins.  These are not garbage... Go ahead and dispose of the cores (or dump them in the alley for the resident deer population to munch on).  While you're peeling apples keep a large crockpot nearby.  Toss the skins in the pot as you go (have it turned on low heat) and toss a cinnamon stick in there too.  If the pot is left open as you work, be sure it doesn't boil dry (add a little water) and keep it going all day.

What exactly is Apple Butter?

I'm sure once you're done processing pie filling you'll have tons of energy to do apple butter.... I DON'T (we do 2-4 batches of filling and I'm beat). So I leave that baby cooking all night.  Before bed I cram it full (because the skins cook down a lot) by using a simple corer/wedger and stuffing as many apples in there as I can.  I fill a 2.5 qt and a 3.5 qt crockpot (so 6 qts.) and leave them bubbling all night.

Then in the morning we wake up to a heavenly apple smell.  I turn off the crock pots to cool while we get our morning routine out of the way.  A couple hours later I get going on it.

Apple Skin Apple Butter

20 Cups apple skins chunks and wedges slow cooked ~18hrs
1 1/2 cups Honey
1 1/2 tsp salt (w/out iodine)
 
I scoop the apple mush (removing cinnamon sticks!) into my blender until it's filled to the 5 cup line.  Then I blend until smooth and pour into my large pasta pot.  Repeat until all of the apples are pureed.  Adjust your recipe according to the amount of apple mush you measured (ex: 3/4 cup Honey for 10 cups of mush). Measure before blending since it adds air and makes it seem like more volume.  Heat until simmering and add honey and salt.

I can mine in pints or 1/2 pints, processing 15 min + my 10 min extra for altitude (don't forget to adjust for altitude).  I've been using a Victorio Steam canner (which is awesome) but a water bath method also works.

Feel free to adjust the recipe!  If you only have sugar you can use sugar. I am trying to consume less sweets so this recipe is not super sweet... you could double the amount of sweetener in the recipe (if you want it sugary like jam).  I have also added pectin before to make it thicker just following the jam directions (it is expensive so I usually leave it out since I make so much).

I use apple butter as a spread on toast or English muffins (I smear a little normal butter on and then the apple butter (like I do with jam).  We eat a lot of oatmeal (microwave 1/3 cup oats with 1/2 cup whole milk for 1 min).  One of my kids favorite stir ins is a big scoop of apple butter (I also like to add some flax seeds and a spoon of plain yogurt to mine.)

Peanut Butter Apple Fluff: To make sandwiches I make a goober mix (half creamy peanut butter half apple butter) and spread it generously between two slices of bread.  The kids call it Peanut Butter Apple Fluff.  You can use crunchy peanut butter (but the moisture from the apple butter can make the chunks soft). So I only use crunchy on sandwiches that will be eaten right away.  Peanut butter Apple Fluff is like frosting.... it is also good to sandwich between graham crackers before putting them in an airtight container in the fridge... You get soft and cakey graham bars after a few hours... such a yummy treat.  I think I will use it to frost a cake sometime in the near future... when the baby is okay-ed to eat peanuts.

Let me know if you try this... or if you made any excellent alterations.  Share your favorite ways to use apple butter.  I love comments.

Canned Apple Pie Filling II & Honey Sweetened Recipe

I've improved my recipe from last year: see how many more apples are crammed in the jar! and the 'sauce' is thicker.

2013

Supplies:

7 quart jars/batch

a crank apple peeler/corer

canning supplies (pot, jar lifter, lids, rings, funnel)

lemon juice

water

apples enough to fill 7quart jars 5-8 apples/jar depending on size

Process:

http://www.amazon.com/Victorio-VKP1011-Apple-Potato-Peeler/dp/B001DLP4EM/ref=sr_1_5?ie=UTF8&qid=1381779354&sr=8-5&keywords=apple+slicer+corer+peeler

Peel and core apples on a peeler/corer/slicer as seen above.  If you'd rather you can do any other preferred method but this is much faster.

Using a very large bowl pour lemon juice and water (maybe a half cup of lemon juice/quart of water). about 1/3 full (you can add more water/lemon as needed).

As each apple comes off the end of the corer, cut it in half and remove any pieces with skin, flaws, etc.  Then you will have smile shaped slices.  Save the skins in one container (puree cook them down sweeten and make them into apple butter...mmm).  Place the slices in the lemon water to wait until you process to prevent browning.

If you have someone helping (which I recommend because this is a pretty time consuming project)  Have the other person prepare the filling sauce:

Filling Recipe:

USING HONEY:

4 cups honey (I will likely use 1 cup less next time + a little extra water)

5 1/2 cups water

1 1/4 cups flour

3 tsp cinnamon (I used more spice to balance w/ the honey flavor)

2 tsp. salt (non-iodized)

In a large pot dissolve honey in the water.  Measure flour and stir in the cinnamon and salt.  Whisk flour mix into the water until smooth.  Heat until bubbling.  Reduce heat to keep warm.

USING SUGAR:

5 cups sugar

1 cup thickener (I prefer flour for a hearty apple pie--some like cornstarch for a clear jell--looks store-bought to me)

2 tsp. cinnamon

1/2 tsp. nutmeg

2 tsp. salt (non-iodized)

5 cups water *

Mix the dry ingredients in a bowl making sure to break up any flour or starch lumps.  Measure cool water in a large sauce pot, whisk the dry ingredients into the water until smooth.  Place on stove top and bring to a boil (watch closely and stir)  I do this on high so I don't have to stand around all day waiting for it to boil.  You don't want to leave it to boil or it can boil over and make a big mess of the stove (I know).

Fill the Jars:

 When you've filled a large bowl of apple slices, take a minute and prepare your jars by rinsing in very hot water or have them waiting in a hot dishwasher and fill your canner maybe 1/3 full with hot tap water.  Prep your lids by letting them sit in hot simmering or near simmering water. 

Using a funnel fill each warm jar with 1 cup of hot filling *.  The best way to measure is by following measuring marks on the jar-if they have them.  Then pack apples into the jar and push down into the filling until you get the jar filled up to just beneath the neck of the jar (1 inch head space).  It is just right when you push the apples down and the filling rises up to that level flush with the apples.  It's okay if the apples rise up a little higher after you pull your hand away. 

This is the method for filling jars I came up with because you have a consistent amount of filling and apples in each jar and very few bubbles in the jar. You will have some leftover apple filling/sauce.  You will have more or less depending on how long your pot sat there warming/evaporating while waiting for the apples.

Canning:

Wipe the rims of each jar with a clean damp cloth, top with a lid, and secure with a ring nice and tight.  Lower the jars into your canner filled with quite hot water (not boiling or even simmering).  Add cool water if you warmed it too hot.  Your filling is not very hot because of the cold raw apples, so be sure the water isn't too hot or you might break some jars.  Make sure their is 1-2 inches of water above the tops of the jars.  Bring the water to a boil and time it (process it) for 25 min. at sea level.

Be sure to adjust processing according to your altitude. I do mine for 30 min.

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes

 (chart from http://www.simplycanning.com/canning-apple-pie-filling.html -- I adapted the recipe and made up my own method after trying out the recipe/process from this site).

Carefully remove your jars with a lifter from the hot water and place on a towel to cool and seal.  Don't mess with them until completely cool or you could hamper the sealing process.

When ready to bake a pie follow the directions for your crust recipe for a filled pie.  Each jar will fill an 8" covered pie.  I always make sure to cover my edges with foil to prevent them from burning.  Because I'm lazy I often use 1-1/2 to 2 jars of filling in a 9x13" pan  to make an apple crisp (plus it's got whole grain oats instead of pastry).  We serve it warm with vanilla ice-cream.

Enjoy!

Stay tuned:.....MY APPLE SKIN APPLE BUTTER Post is going up on Sat. Nov. 1, 2014.

*changed from original recipe

Fall is in the Air.

First day of kindergarten last year: walking to the bus stop.

Today I'm going to make some of my favorite cookies (because it's cool and wet: a great day to bake).  Plus with my six year old going back to school next week I'll need healthy treats to pack in her lunches.

Best Ever Cookies

(I've also simplified the recipe)

Grilling Obsession: My hubby bought us a new (used but new to us :o) grill this summer and I've been doing a lot of grilling.  I thought it was a ploy to get me to cook large amounts of meat (my meat philosophy).  I've actually been doing more veggies than anything. Loving grilled kebabs especially with yellow squash, mushrooms, tomatoes, and sweet onion chunks (tossed in bacon grease w/ salt and pepper before skewering).  Grilled Broccoli is also Amazing (I just marinade in Italian herbs & spices a little oil and vinegar-instead of buying a bottle of dressing).  And something new I've tried is Grilled Cabbage. It is so tasty. I usually struggle to find ways to use a whole cabbage (I'm the only one who eats coleslaw around here) but this makes it go really fast.  We had it with brats... It was really good on the brats and it would be good to top burgers too.  The grill is a great way to cook veggies.  I challenge you to try something new on the grill while you still have the chance (unless you live in a land of eternal summer).


I'm also getting prepared for my apple harvest and to do some serious canning... I love having pie filling in the cupboard so I can quickly throw together a tasty apple crisp.  I'll also be making a whole lot of apple sauce and apple butter.

Canning Apple Pie Filling

Canned Apple Pie Filling

I have scoured the internet and tried several different methods.  Between me and my neighbor, we find this to be the best recipe and method.  TRY MY IMPROVED RECIPE

There are bubbles in the top because I shook them up for the photo (not because it's runny).

Supplies:

7 quart jars/batch

a crank apple peeler/corer

canning supplies (pot, jar lifter, lids, rings, funnel)

lemon juice

water

apples enough to fill 7quart jars 4-7 apples/jar depending on size

Process:

http://www.amazon.com/Victorio-VKP1011-Apple-Potato-Peeler/dp/B001DLP4EM/ref=sr_1_5?ie=UTF8&qid=1381779354&sr=8-5&keywords=apple+slicer+corer+peeler

Peel and core apples on a peeler/corer/slicer as seen above.  If you'd rather you can do any other preferred method but this is much faster.

Using a very large bowl pour lemon juice and water (maybe a half cup of lemon juice/quart of water). about 1/3 full (you can add more water/lemon as needed).

As each apple comes off the end of the corer, cut it in half and remove any pieces with skin, flaws, etc.  Then you will have smile shaped slices.  Save the skins in one container (puree cook them down sweeten and make them into apple butter...mmm).  Place the slices in the lemon water to wait until you process to prevent browning.

If you have someone helping (which I recommend because this is a pretty time consuming project)  Have the other person prepare the filling sauce:

Filling Recipe:

5 cups sugar

1 cup thickener (I prefer flour for a hearty apple pie--some like cornstarch for a clear jell--looks store-bought to me)

2 tsp. cinnamon

1/2 tsp. nutmeg

2 tsp. salt

7 cups water

Mix the dry ingredients in a bowl making sure to break up any flour or starch lumps.  Measure cool water in a large sauce pot, whisk the dry ingredients into the water until smooth.  Place on stove top and bring to a boil (watch closely and stir)  I do this on high so I don't have to stand around all day waiting for it to boil.  You don't want to leave it to boil or it can boil over and make a big mess of the stove (I know).

Fill the Jars:

 When you've got a large bowl of apples filled take a minute and prepare your jars by rinsing in very hot water or have them waiting in a hot dishwasher and fill your canner maybe 1/3 full with hot tap water.  Prep your lids by letting them sit in hot simmering or near simmering water. 

Using a funnel fill each warm jar with 1 1/3 cup of hot filling (I use a 2/3 cup twice).  Then pack apples into the jar and push down into the filling until you get the jar filled up to just beneath the neck of the jar (1 inch head space).  It is just right when you push the apples down and the filling rises up to that level flush with the apples.  It's okay if the apples rise up a little higher after you pull your hand away. 

This is the method for filling jars I came up with because you have a consistent amount of filling and apples in each jar and very few bubbles in the jar. You will have some leftover apple filling/sauce.  You will have more or less depending on how long your pot sat their warming/evaporating while waiting for the apples.

Canning:

Wipe the rims of each jar with a clean damp cloth, top with a lid, and secure with a ring nice and tight.  Lower the jars into your canner filled with quite hot water (not boiling or even simmering).  Add cool water if you warmed it too hot.  Your filling is not very hot because of the cold raw apples, so be sure the water isn't too hot or you might break some jars.  Make sure their is 1-2 inches of water above the tops of the jars.  Bring the water to a boil and time it (process it) for 25 min. at sea level.

Be sure to adjust processing according to your altitude. I do mine for 30 min.

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes

 (chart from http://www.simplycanning.com/canning-apple-pie-filling.html -- I adapted the recipe and made up my own method after trying out the recipe/process from this site).

Carefully remove your jars with a lifter from the hot water and place on a towel to cool and seal.  Don't mess with them until completely cool or you could hamper the sealing process.

When ready to bake a pie follow the directions for your crust recipe for a filled pie.  Each jar will fill an 8" covered pie.  I always make sure to cover my edges with foil to prevent them from burning.  Because I'm lazy I often use 1-1/2 to 2 jars of filling in a 9x13" pan  to make an apple crisp (plus it's got whole grain oats instead of pastry).  We serve it warm with vanilla ice-cream.

Enjoy!