canning
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craigrice I think we would all like more information on the apple butter? Londyn(social media) has a sister who makes all sorts of butters, the crazier ones are like macadamia butter (god, how much must that cost!?) and walnut or something but she just puts nuts through a food processor, sounds like you do more than that?
Jonathon We did Pear Butter a week ago or so, then canned pears. Pear butter is about the same as apple butter, same process fore certain. I cook mine down for a day or so in the crock pot at low to reduce & thicken it. Then process it. It usually has enough natural pectin in the pears or apples to help with the thickening once reduced, but you can add a little too if you want or need it.
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I use a little Ginger & Allspice too & a little Orange or Tangerine Juice. I let mine boil for about 20-25 minutes, depending on the jar size. I hope we are not over doing it.
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I put cinnamon and cloves & sugar in my apple butter
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craigrice calldoctoday Look at the recipe in the user recipe section
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craigrice calldoctoday Look at the recipe in the user recipe section
Chef I use a variety of apples for flavor never herd of vinegar in apple butter
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craigrice it sounds like it is doing the same thing when I use a little lemon or orange juice. It adds acid the ramp the acidity level up a bit. With apples, I suppose you would use apple cider vinegar. I am not sure when heating it up though if it matters whether it is organic & with the mother or not, even though I like that. Usually when I am going to heat things up a bunch, I just use the clear apple cider vinegar. perhaps someone can enlighten me on that though.
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my first batch made 8 jars and I am going to do 1 more the grand kids know i made some so I better make more lol
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Had to pick the last batch of Poblano, Jalapoleno, Cayenne, Chili Arbol, & Cubanera this evening before the big freeze gets those that have survived. Smoking & drying up another batch tonight & the rest are going into the fermenter to make fermented hot sauce as we now have gallons of dried & smoked peppers. Ground several up & made a Smoked Poblano/Ancho, Jalopoleno blend or the year & a Cayenne, Chili Arbol Blend as well. Has anyone tried any particular blends that they have found to be really, really, good? Also juiced a solid five gallons of fresh Lemon Juice & processed & froze most of it, but we drank a bunch of it fresh here in the middle of Winter. Margaret has been feeling really bad for several days, but that lemon juice with honey & tea brought her right to life. If that did not work I was going to have to pull out some of my Mom’s old Cayenne pepper Tea or Homemade Quinine recipes.
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Had to pick the last batch of Poblano, Jalapoleno, Cayenne, Chili Arbol, & Cubanera this evening before the big freeze gets those that have survived. Smoking & drying up another batch tonight & the rest are going into the fermenter to make fermented hot sauce as we now have gallons of dried & smoked peppers. Ground several up & made a Smoked Poblano/Ancho, Jalopoleno blend or the year & a Cayenne, Chili Arbol Blend as well. Has anyone tried any particular blends that they have found to be really, really, good? Also juiced a solid five gallons of fresh Lemon Juice & processed & froze most of it, but we drank a bunch of it fresh here in the middle of Winter. Margaret has been feeling really bad for several days, but that lemon juice with honey & tea brought her right to life. If that did not work I was going to have to pull out some of my Mom’s old Cayenne pepper Tea or Homemade Quinine recipes.
calldoctoday sounds funny to us WI folks to hear before a big freeze at the end of January, we had that almost 4 months ago now.
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Jonathon We did Pear Butter a week ago or so, then canned pears. Pear butter is about the same as apple butter, same process fore certain. I cook mine down for a day or so in the crock pot at low to reduce & thicken it. Then process it. It usually has enough natural pectin in the pears or apples to help with the thickening once reduced, but you can add a little too if you want or need it.
calldoctoday we do a lot of pearbutter also, our best producing pear variety is Kiefer which isn’t good for fresh eating, they hard and grainy, but they make fantastic pearbutter.
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calldoctoday we do a lot of pearbutter also, our best producing pear variety is Kiefer which isn’t good for fresh eating, they hard and grainy, but they make fantastic pearbutter.
mrobisr That is very good. I have made it on occasion too & really like it.
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calldoctoday sounds funny to us WI folks to hear before a big freeze at the end of January, we had that almost 4 months ago now.
kyle I understand. It feels really weird. Even here we usually have something a bit earlier, but it is really running late this year. It seems like it has all been doing a lot of weird stuff & I would swear it used to get colder when we were at one particular location in Texas, even though we were a little further south there.
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