I couldn't resist this recipe for homemade apple butter on The Farmchicks blog. It was very easy (prep the apples, cook for 45 minutes, can them) which is why I chose it over some delicious sounding, but more labor intensive recipes like this one on PickYourOwn.org where you first make applesauce, then turn that into apple butter by cooking it for 6-12 more hours.
So this was the final product. It tastes divine, but it really is just like a chunky applesauce (which didn't stop me from spreading it on some toast this morning!). It's not runny like applesauce would be though.
So here is Question #1: If you were giving this as a gift, would you still label it as Apple Butter? Or would you just say it's homemade applesauce?
And Question #2: Is it okay that I seem to have some air bubbles trapped inside? (You can see it in this close-up photo.) I thought that I got them out before processing, but obviously I didn't do a great job.
I still have a lot to learn about this whole canning and food preservation thing, but I have to say I'm really enjoying it. I keep thinking to myself, "Dude. You can actually make all that stuff you've bought in cans all these years!" Like it's a completely new invention. And yes, I do call myself dude.
1 comments:
I would call it apple sauce and maybe add chunky, rustic, homestyle an adjective that indicates it is not smooth. Apple butter, in my book at least, is brown and very smooth! Those bubbles should be fine. They actually probably are a result of the canning process -- has happened every time I can applesauce. I've actually watched them appear while the jar is cooling. You could double check with a more experienced canner though -- the CSU Extension has a canning hot-line that you might be able to Google. I'd give ya the number if I had it on me!
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