How long can you refrigerate Apple Butter?
rogue64
15 years ago
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melva02
15 years agoRelated Discussions
Apple pumpkin butter recipe safe to can?
Comments (5)I pureed it again after it cooked down and it needed to be sweeter and maybe less spices and I couldn't taste the pumpkin. I'll have to have my DD's try it they love pumpkin butter. I also used rehydrated pumpkin, I think fresh might be better. Oh well, there's always next year....See MoreTwo Questions: Apple Butter, Banana Butter
Comments (7)This is the recipe I use minus the fruit fresh. Banana Jam 4 cups prepared fruit (about 11 fully ripe medium bananas) 1/2 cup fresh lemon juice 1 tsp. EVER-FRESH or Fruit Fresh Fruit Protector (optional) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)...See MoreHow little butter for apple crisp?
Comments (7)Thank you! I will let you know how it turns out. We're a day behind at the moment ;-) We went to Claim Jumper last night for dinner as FIL has been waiting for months to enjoy beef ribs with his son. Before we left, I went online to check out the nutritional information. FIL and DH ended up sharing a half rack of ribs (which was fine), and MIL ordered Tri-Tip off the senior menu. They both had roasted veggies for sides. They made good choices, mostly by portion control. However, I noted that the vast majority of their entrees were over 2,000 calories per entree - not including sides. That was just scary. We were out celebrating both my sons' birthdays, one a few weeks ago and one next week. No one had room for the TCBY cake that had been requested by them, so we're having it tonight. Apple crisp will be on the menu for tomorrow. I currently have one batch of applesauce cooking on the stove, and the remainder of 40 pounds of apples on the dining room table. My house smells rather apple-y!...See MoreApple Butter or Apple Sauce?
Comments (5)Not sure why you're worried about ascorbic acid unless it eats pectin... But that's really not all that big a deal. I made apple butter a few weeks ago with a combination of Jonathan and Courtland apples. I boiled the apples in a combination of water and apple cider (the recipe I used called for apple cider vinegar and a LOT more sugar), strained the pulp through a sieve and into my crockpot. The spices I used were clove, cinnamon, nutmeg, a little allspice, and primarily brown sugar for sweetening. I cooked everything on high in an uncovered crockpot for about 10 hours until it was nice and thick and the consistency I wanted....See Morerogue64
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