Here's where I am:

Crockpot Apple Butter

8 cups prepared apple pulp (from 5-6 pounds apples)
1 cup granulated sugar
1/2 cup brown sugar
1-1/4 tsp cinnamon
scant 1/8 tsp cloves
1/4 tsp nutmeg
1/8 tsp ground allspice


To prep the apples:
~5-6# apples, quartered, cored, and cut in half crosswise. I used
mostly Macintosh apples with a few Haralsons in there, too. The Macs
mush while you watch them. The Haralsons are tart and crisp (they make
a fine apple pie, too).

Fill a 2-quart Pyrex-type pitcher with about half the apples, cover with
plastic wrap, and microwave at full power for 10 minutes. Apples will
puff up but should not spill over if plastic is tight to the pitcher.
Do not add water or other liquid.

Let stand for a moment, then pour through a coarse strainer to drain.
Reserve juice.

Repeat with the remaining half of the raw apples.

Put apples through a food mill to separate the skins from the cooked
flesh.

Measure volume of apples, then pour it into a 6-quart crockpot or slow
cooker with ceramic insert. Cook on high, covered, for 90 minutes.

Add sugar, about 1/4 the amount of the apples, by volume. Note that I
started on the light side of even that measure of sugar (quite a
deviance from my published recipe in the FAQ file).

Remove cover, add sugar and spices and continue to cook until thick and
shiny, about ____ hours.

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

In article ,
Melba's Jammin' wrote:

Here's where I am:

Crockpot Apple Butter
(snippage)

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.

I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

Melba's Jammin' wrote:
In article ,
Melba's Jammin' wrote:


Here's where I am:

Crockpot Apple Butter

(snippage)

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.


I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.
I've saved your method incase I ever have a crock pot and apples at
home. Sounds great way to not worry about whether I left the oven on
or, as happened recently, whether all of my food mills have decided to
self destruct on one day.
Ellen

In article fa0Ug.77900$1T2.66600@pd7urf2no,
ellen wickberg wrote:

Melba's Jammin' wrote:
In article ,
Melba's Jammin' wrote:


Here's where I am:

Crockpot Apple Butter

(snippage)

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.


I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.
I've saved your method incase I ever have a crock pot and apples at
home. Sounds great way to not worry about whether I left the oven on
or, as happened recently, whether all of my food mills have decided to
self destruct on one day.
Ellen

I managed five 8-0z jars and one 4-oz jar from it, Ellen. I did not add
more cinnamon but I did sprinkle a little citric acid on it at the end,
and stirred it in -- I'm sure it was no more than 1/4 tsp. It just
tasted a little flat in spite of the spices. It had a wonderful apple
fragrance - almost perfume-like.

Once I took the lid off, I let it cook for four hours. A fair amount
of reduction, I think, since I started with 8 cups of pulp. Well, okay,
I probably ate 1/2 cup or so in tasting -- maybe a little more, even.
:-)

Because I want to make this whole concept attractive to new canners and
maybe some young folks, I think I will tomorrow have another go and
start with some commercially produced applesauce, since peeling and
milling the apples is the biggest "work" involved. I do hope that
Blessed St. Pec and the Father Inquisitor understand and I don't find
myself sitting atop a pressure gauge because of it. grin

Do you use cardamom very much? I'm thinking about incorporating some
cardamom into the spice additions. What do you think?

I must say I was pleased with the way it all shook out.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

Melba's Jammin' wrote:

Crockpot Apple Butter

I must say I was pleased with the way it all shook out.

We've got the neighbors running when they see us coming with grocery
bags any more.

The juice makers, wine makers, bake salers, and sauce makers are
pleading uncle already.

The deer hunters have 2 garbage cans full of culls, and still have 2
trees just sagging.

Our youngest made some apple butter a couple years back, called for
cider vinegar. Wasn't pleasant. Gonna give your method a try this
afternoon just to burn up a few more, and hopefully have a less "tart"
batch than daughter's last attempt.
Thanks for the easy method.

Mark

In article ,
pheasant wrote:

Melba's Jammin' wrote:

Crockpot Apple Butter

I must say I was pleased with the way it all shook out.

We've got the neighbors running when they see us coming with grocery
bags any more.

The juice makers, wine makers, bake salers, and sauce makers are
pleading uncle already.

The deer hunters have 2 garbage cans full of culls, and still have 2
trees just sagging.

Our youngest made some apple butter a couple years back, called for
cider vinegar. Wasn't pleasant. Gonna give your method a try this
afternoon just to burn up a few more, and hopefully have a less "tart"
batch than daughter's last attempt.
Thanks for the easy method.

Mark

The trick with the cider vinegar, Mark, is to not use too much. I like
to add it at the end, when I know if I need it or not. I wouldn't put
it more than a tablespoon at a time, tasting along the way.

I'd also increase the amount of the apples (and other ingredients
proportionately) to have more pulp to start with, because it did cook
down and I like to have a full canner for processing.

Off to the supermarket to buy some applesauce for the next phase of this
adventure. (I'm glad I'm not your neighbor. '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

"Melba's Jammin'" wrote in message
...

Let stand for a moment, then pour through a coarse strainer to drain.
Reserve juice.

Are you using the juice for jelly? Or did I miss something and you put it
in with the pulp for the apple butter?

Anny

Melba's Jammin' wrote:
In article fa0Ug.77900$1T2.66600@pd7urf2no,
ellen wickberg wrote:


Melba's Jammin' wrote:

In article ,
Melba's Jammin' wrote:



Here's where I am:

Crockpot Apple Butter

(snippage)


It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.


I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.

I've saved your method incase I ever have a crock pot and apples at
home. Sounds great way to not worry about whether I left the oven on
or, as happened recently, whether all of my food mills have decided to
self destruct on one day.
Ellen


I managed five 8-0z jars and one 4-oz jar from it, Ellen. I did not add
more cinnamon but I did sprinkle a little citric acid on it at the end,
and stirred it in -- I'm sure it was no more than 1/4 tsp. It just
tasted a little flat in spite of the spices. It had a wonderful apple
fragrance - almost perfume-like.

Once I took the lid off, I let it cook for four hours. A fair amount
of reduction, I think, since I started with 8 cups of pulp. Well, okay,
I probably ate 1/2 cup or so in tasting -- maybe a little more, even.
:-)

Because I want to make this whole concept attractive to new canners and
maybe some young folks, I think I will tomorrow have another go and
start with some commercially produced applesauce, since peeling and
milling the apples is the biggest "work" involved. I do hope that
Blessed St. Pec and the Father Inquisitor understand and I don't find
myself sitting atop a pressure gauge because of it. grin

Do you use cardamom very much? I'm thinking about incorporating some
cardamom into the spice additions. What do you think?

I must say I was pleased with the way it all shook out.
I mostly use cardamom in Indian cooking, though occasionally in other
things.
Ellen

"Melba's Jammin'" wrote in message
...
In article fa0Ug.77900$1T2.66600@pd7urf2no,
ellen wickberg wrote:

Melba's Jammin' wrote:
In article ,
Melba's Jammin' wrote:


Here's where I am:
Crockpot Apple Butter
(snippage)

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.
I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.
I've saved your method incase I ever have a crock pot and apples at
home. Sounds great way to not worry about whether I left the oven on
or, as happened recently, whether all of my food mills have decided to
self destruct on one day.
Ellen

I managed five 8-0z jars and one 4-oz jar from it, Ellen. I did not add
more cinnamon but I did sprinkle a little citric acid on it at the end,
and stirred it in -- I'm sure it was no more than 1/4 tsp. It just
tasted a little flat in spite of the spices. It had a wonderful apple
fragrance - almost perfume-like.

Once I took the lid off, I let it cook for four hours. A fair amount
of reduction, I think, since I started with 8 cups of pulp. Well, okay,
I probably ate 1/2 cup or so in tasting -- maybe a little more, even.
:-)

Because I want to make this whole concept attractive to new canners and
maybe some young folks, I think I will tomorrow have another go and
start with some commercially produced applesauce, since peeling and
milling the apples is the biggest "work" involved. I do hope that
Blessed St. Pec and the Father Inquisitor understand and I don't find
myself sitting atop a pressure gauge because of it. grin

Do you use cardamom very much? I'm thinking about incorporating some
cardamom into the spice additions. What do you think?
I must say I was pleased with the way it all shook out.

Barb - I went in and sniffed the jar of ground cardamom I keep next to
the coffeepot. It certainly is a flowery perfumey aroma. It may be
overwhelming or overwhelmed by the cinnamon & other spices. You
might take an apple and sprinkle some on a slice (or a bit in a bite of
applesauce, you communist) to see if the flavor marries well. Maybe
use this by itself.
I like the idear of a drop of acidic near the end to spark up the
flavor.
M2CW.
Edrena, I can smell apples cooking from here.

Something I learned from my Finnish grandmother, Potato Rolls with
Cardamon in them . Made them every holiday and potluck and got raves.
Recipe for rolls came from a 60's Betty Crocker cookbook, I added the
Cardamon too taste.. Recipe also made killer Cinnamon rolls. Don't make
them any more, too many calories and the kneading too hard with
arthritis. liz

ellen wickberg wrote:

I mostly use cardamom in Indian cooking, though occasionally in other
things.

I used a bit in some coffee cake this weekend. Loved the result.
Cardamom is an odd duck, a bit tricky to use it just right, but
I think it's great.

--
Reg

Liz *** wrote:

Something I learned from my Finnish grandmother, Potato Rolls with
Cardamon in them . Made them every holiday and potluck and got raves.
Recipe for rolls came from a 60's Betty Crocker cookbook, I added the
Cardamon too taste.. Recipe also made killer Cinnamon rolls. Don't make
them any more, too many calories and the kneading too hard with
arthritis. liz


Nice idea, liz. I'm familar with a Finnish bread/potato
recipe called karelian Pies, which is kind of a stuffed bread.
I'm guessing your recipe is a yeasted dough with potato
mixed in. Do you completely puree them or leave em a bit
chunky? Any other details?

Thanks, I'm going to play around with adding cardamon to
my potato rolls. Normally I mainly use fresh dill.

--
Reg

Yes it is yeast roll and I have to confess after all those years of
using leftover mashed potatoes, I now use instant potatoes, just mixed
up with hot water before I make the rolls. Doesn't seem to make any
difference. The recipe is for a refrigerator roll that keeps in the frig
for up to a week. just pinch off what you want, let raise and bake. Hot
rolls every night, way too hard on the waist line. liz

Today is a gift....that is why it is called the present. Ziggy

In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...

Let stand for a moment, then pour through a coarse strainer to drain.
Reserve juice.

Are you using the juice for jelly? Or did I miss something and you put it
in with the pulp for the apple butter?

Anny

Hi, Anny -- I haven't used the juice for anything; it's in the fridge
right now. I'm considering some Cherry-Apple Jelly, though, because
I've got more than a half gallon of cherry juice in the fridge, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

Oh pshaw, on Sun 01 Oct 2006 09:45:19p, Melba's Jammin' meant to say...

In article fa0Ug.77900$1T2.66600@pd7urf2no,
ellen wickberg wrote:

Melba's Jammin' wrote:
In article ,
Melba's Jammin' wrote:


Here's where I am:

Crockpot Apple Butter

(snippage)

It's been cooking for about 90 minutes and I will continue to check it
and adjust the seasoning. I think it may take more cinnamon before I
deem it ready to can.

FWIW.


I forgot to add: No sploops. I don't think there will be. All that
fretting for naught.
I've saved your method incase I ever have a crock pot and apples at
home. Sounds great way to not worry about whether I left the oven on
or, as happened recently, whether all of my food mills have decided to
self destruct on one day.
Ellen

I managed five 8-0z jars and one 4-oz jar from it, Ellen. I did not add
more cinnamon but I did sprinkle a little citric acid on it at the end,
and stirred it in -- I'm sure it was no more than 1/4 tsp. It just
tasted a little flat in spite of the spices. It had a wonderful apple
fragrance - almost perfume-like.

Once I took the lid off, I let it cook for four hours. A fair amount
of reduction, I think, since I started with 8 cups of pulp. Well, okay,
I probably ate 1/2 cup or so in tasting -- maybe a little more, even.
:-)

Because I want to make this whole concept attractive to new canners and
maybe some young folks, I think I will tomorrow have another go and
start with some commercially produced applesauce, since peeling and
milling the apples is the biggest "work" involved. I do hope that
Blessed St. Pec and the Father Inquisitor understand and I don't find
myself sitting atop a pressure gauge because of it. grin

Do you use cardamom very much? I'm thinking about incorporating some
cardamom into the spice additions. What do you think?

I must say I was pleased with the way it all shook out.

I often used ground coriander in my spice mix for apple pie and applesauce.
Haven't tried it in apple butter yet, but think it would be nice.

--
Wayne Boatwright
__________________________________________________

Q: 'Do you favor the overthrow of the United
States government by subversion or violence?' A:
'Violence.'