Gina, one of our blog readers, sent in an interesting question about our apple butter recipe and using apples fresh from the orchard …
I am thinking about using your apple butter recipe that uses 10 1/2 lbs apples, 2 cups cider, 2 cups apple vinegar and 5 cups of sugar (I know I left out some of the spice ingredients). I have a couple of questions. I am using apples from our unsprayed trees, so I’ll need to cut out any bad parts. Can I weigh them after I’ve cut out the damaged parts?
Gina also had a second question about the recipe …
I would like to cut down the amount of sugar in the recipe — any issues with decreasing the amount of sugar by 2 cups or so?
Here are some things to keep in mind:
If you want to make a no-fuss apple product, purchase some Mrs. Wages® Spiced Apple Mix which makes canning apples relatively easy. I’ve provided some easy-to-follow instructions on how to make great tasting apple goodies using their mix and the bounty you collect from your favorite orchard this fall.
It’s a great way to capture the flavor of Fall and share it with your family and friends throughout the year!
Apples are one of the most versatile fruits available. Their flavor ranges from tart to sweet, we can choose red, yellow, green or mixtures of colors, and they can be crisp to bite into or softer for cooking.
There are several ways you can preserve apples for later – from very simple freezing to making apple butter or sauce, jelly, apple slices or pie filling. Mrs. Wages® offers mixes to help you with the seasoning of the sauces and apple butter and a special mix for making pie filling. Continue reading
I received an interesting question (via my blog) from a reader about the Spiced Peach Fruit Mix offered by Mrs. Wages®. This is a great product and adds a wonderful blend of spices to peaches that it’s just a matter of time before the creative cook is dreaming up other uses.
I double-checked with the Consumer Canning Council at Mrs. Wages’ offices in St. Louis and received some good news for spicy fruit lovers everywhere …
Yield: About 4 pint jars
10 cups apples, peeled, cored and diced
1 1/4 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
1 cup white sugar
1/2 cup light corn syrup
2/3 cup water
1 1/2 tsp whole cloves
2 sticks cinnamon (3-inch pieces), broken up
1 tsp whole allspice
1/2 tsp Mrs. Wages® Fresh Fruit Preserver
- Wash apples, peel, core and dice. Immerse cut apples in a solution of 1/2 teaspoon Mrs. Wages® Fresh Fruit Preserver dissolved in 2 quarts of water to prevent browning.
- Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally.
- Pack hot diced apples into hot jars, leaving 1/2-inch headspace. Fill jars with boiling hot syrup, leaving 1/2-inch headspace, completely covering apples with syrup. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Place filled jars on a rack in a boiling water bath canner and process for 10 minutes. At the end of the processing time, turn off the heat and remove the lid; allow the jars to remain in the canner for 5 minutes to complete the process. Carefully remove the jars to a cooling area and allow to cool for 24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed.
- Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Please note: Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.