How To Make Apple Butter A Simple Recipe

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Apple butter is made by slowly cooking pureed apples for over an hour. The sugars in the apples caramelize as the puree cooks, giving the apple butter its rich, sweet flavor and dark color. In contrast to what the name implies, there is no "butter" in apple butter. The name comes from its smooth and buttery texture.

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The smell of wood smoke and cooking apples filled the air at the Apple Butter Celebration held at Shenandoah National Park's rustic Skyland resort in Luray, Va., on Saturday. Under a beautiful.

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One of the main reasons pennies are added to apple butter while it cooks is to prevent the mixture from boiling over. As the apple butter bubbles away for hours during the canning process, it can foam up and spill over the sides of the pot. Pennies help weigh down the mixture and disrupt the foam, keeping it contained in the pot.

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Apple butter, start to finish: Day One: this part took about 6 hours. This weekend was the time to make apple butter. The weather was cool and crisp and the threat of rain held off for us. The apples get a bath before we start. Last time we cooked apple butter, it was 20 degrees and snowing, with a stiff cold wind. That was an experience!

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Why do you put a penny in apple butter? Copper pennies are placed in the apple butter kettle to scrape the bottom of the kettle and prevent the apple butter from burning. It was said that a young woman who splashed the butter when she stired the kettle would make a poor housewife.

How To Make Apple Butter A Simple Recipe

Regardless of the reasons behind this tradition, many people today still add pennies to their apple butter recipes as a nod to the past and a way to connect with their heritage. The Science Behind Adding Pennies to Apple Butter. The tradition of putting pennies in apple butter dates back to the early 1900s in America.

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Pre heat the oven to 300° F. 2. Mix the flour, baking soda, and salt in a small bowl and set aside. 3. In a deep bowl, mix the brown and white sugars with a fork until completely mixed. 4. Beat in the butter until creamy and light. 5. Add the vanilla and the eggs and continue beating until light and fluffy.

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November 18, 2020. Family Traditions: Making Open-Fire Apple Butter with Kids. In FALL, OUTDOOR ACTIVITIES, RECIPES. If this past year has taught us anything, it's that family matters more than ever before and we should not take the time we spend together for granted. We've also learned that sometimes it's nice to slow things down and it.

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Why do you put pennies in apple butter? Half a dozen pennies were added to the kettle to keep the apple butter from sticking to the bottom of the pot. Constant stirring of the liquid was required; it was an all-day job, taking as much as twelve hours.

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BEST APPLES FOR APPLE BUTTER. Generally speaking, softer varieties of apples such as Fuji, Golden Delicious, McIntosh, or Jonagold work better since they cook down faster. I used a mix of Granny Smith, Fuji and Honeycrisp in my apple butter, and even the crisper varieties broke down well for a smooth apple butter.

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Determine how much cider to put in by looking at the apples -- if they are very juicy to start with, start with 1 ½ gallons of cider. If they seem a little "dry," start with 2 gallons of cider. Add apples and pennies. Continue boiling. Stir constantly with the wooden apple butter paddle for 5 to 7 hours until thick.

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Why do you put a penny in apple butter? Copper pennies were traditionally put in the bottom of an apple butter kettle to scrape the bottom of the kettle and to prevent the apple butter from burning. It was also said that a young woman who splashed the apple butter when she stirred the kettle would make a poor housewife. Hah!

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Step 3: Process the Cooked Apples. Using a potato masher, mash the apples until they are thoroughly pulped. Run the pulp through a food mill to catch the skins and seeds, passing a puree back into.

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Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.

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Add the cider to the pot and bring to a boil. Add the apples and pennies. Continue boiling. Stir constantly for five to seven hours until the apple butter is thick. It is ready to eat when a spoonful, put on a plate, does not drip off when the plate is turned upside down. Scoop the apple butter out of the pot into a bowl.

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directions. Preparing the apples/pulp: Wash the apples and remove the stem and the blossom ends. DO NOT PEEL nor CORE. Cut the apples into small chunks. Add 2 cups of water and simmer until the apples are nice and soft. Once this is done, press the apples through a sieve or a food mill. YOU MUST HAVE at least 2 quarts of apple pulp.