I am still busy canning. In my pantry, I discovered many cans of applesauce. Applesauce is something that is often in my food box. I enjoy applesauce and do eat it but I have more then I can eat. So I took time to research some ways to use applesauce. I found that I could make apple butter from it in my crockpot. It is a long cooking process but very easy to make. I found the idea on you tube. There are many videos showing the process. The apple butter is very heavily spiced. It is up to your own taste as to what you want. Just do some research and you find a recipe that will match your taste and what you have on hand.
If you have never had apple butter it is a very dark heavily spiced sandwich spread. It is like spreading apple pie on your toast. My mother made it when I was a kid in the oven out of the nice peelings from the apples she was canning for pies and adding a few additional apples to it. She would cook it over night in a very slow oven and in the morning force it throw a sieve and reheat it to can in a water bath. If the apple butter was not thick enough to spread at that point she would simmer it on the stove to reduce it to the thickness she wanted. Apple butter was common in the stores then but I haven’t seen it in a long time. It could be on the top shelf where they put all the specialty jams and jellies. I will have to look the next time I go shopping.
To make apple butter this way you just fill your crockpot up with applesauce. The temperature should be set at high. My crockpot held five (15 ounce) cans and two (24 ounce) jars of applesauce. I then added two cups of sugar and tasted for sweetness. My sauce was all unsweetened so I had to add another cup of sugar. Later during cooking I added another half of cup of sugar. It really depends on the fruit as to how much sugar you will use. I also then added two tablespoons of my apple spice blend and a half of teaspoon of allspice. The recipe for my apple spice blend can be found here.
It took about 10 hours of cooking. When it starts to turn really dark after 6 to 8 hours then set the lid half way on so the moister will escape and the apple butter will thicken. In my case the sauce stopped boiling with the lid completely off. This is the time to taste it again to see if you need any more spice or sugar. Don’t forget to stir once in a while during all the cooking time. I added vanilla just before I jarred the apple butter. I put a tablespoon in and stirred.
I usually write a recipe but this time it is better explained through a video.
This was the video that caught my eye. I did a search for recipes using apple sauce on you tube. Keep in mind that many canning recipes are not an exacting science like baking. The most important thing is how the product is processed to sterilize it so it will keep and not spoil. In this next video she just shows you what the apple butter she made looks like and how she is set up to process the jars.
In her next video she spends time to explain the water bath canning. She is canning is a small kitchen like I do. So if you haven’t canned take the time to watch the whole thing because she covers all the points that need to be covered. When you finish watching you will know how to water bath can.
I have to admit that I enjoyed watching her. She doesn’t have the means to do a slick video production like so many do on you tube. It gives you an honest look at how much time it takes to fill jars and can them. She used half pints so she has more jars then me because I used pints. I have two pie recipes that uses apple butter and calls for more then a cup and that is why I used pints. All total I got 5 pints and 1 half pint. The other thing I liked was her honesty about how she got the apple sauce. It gives a peek into the way the food pantry food is shared. I am sure she sends stuff back with her daughter for her friend.
My family wants me to make some salsa next with the peppers and tomatoes I have. I will also be canning some zucchini and cucumber relish. So I guess I have my week end planned.