Apple Butter City Style....

Hello Everyone,
I had a question about making apple butter on my last post from Miss Carol.

"Hi there. Thanks so much for sharing your life...I so enjoy reading what you write! I have a question for you....is making apple butter quite impossible for someone who doesn't (unfortunately) live in the country and pick her own apples?? I love apple butter, but have never ever made it. I also don't have a recipe...help? :)"

~~~

Well Miss Carol, I'm not sure I'm the one to answer this! The truth is, I usually cheat a bit at making apple butter. I don't live in the country right now, but in a small town. Even when I did live in the country, I didn't have my own tree. We have gone apple picking at an orchard before; and that's just so fun with the kids. It's not always possible; and, it's a lot of work. So, here's how this small town girl cheats a bit! ~smile~

~~~

Apple Butter City Style

~~~

First, I buy one of those great big cans of apple sauce, the kind that the restaurants and large families use. Sometimes I'll buy two if I feel like making a lot.

~

Next, I open the can, pour it in a big pot, and start heating it up over medium heat, stirring often.

~

While it's heating, I go to the freezer and get out my cinnamon and cloves, and sometimes ginger and nutmeg. The most important spice is the cinnamon. I use the others if I have them on hand. I also get out the brown or white sugar. Either one works; but, I like the flavor of the dark brown sugar best.

~

Now, here's the part that makes me blush a bit. I don't measure anything! It makes it really hard to explain how to make it. I just pour in a bunch of cinnamon, a little bit of cloves, nutmeg, and and a tiny bit of ginger. How's that for measurements? ~smile~ I also add a lot of brown or white sugar, until it's as sweet as I like it. ~blushing again~ I guess you've guessed that I taste as I go! I do use a clean spoon though, in my defense.

~

While I'm in the kitchen paying attention, I keep it on medium low and stir it occasionally. If I'm going to be about the house, I put it on the lowest heat and stir it when I walk through the kitchen. I just continue to simmer it until it gets thick and dark and delicious, adjusting sugar and spices until it's just right. It takes hours.

~

When it's as thick as I like, I ladle it into jars and usually freeze it because I have plenty of freezer space. It can be canned; I just haven't done it. Consult the Ball Blue Book for instructions on that.

~

Well, that's about all I can think of. Oh, here's an idea your family might like. When you make cinnamon rolls, use apple butter instead of butter, cinnamon, and sugar for a filling. My family likes it.

~

We have to do what we can, with what we have, where we are.

~

Blessings,

Laura

Happy at Home

~~~~~

May I suggest?

Chicken Bone Soup

~~~~~

Welcome Party The Art of Homemaking