Apple Recipes

(By Katieanne & Molly)

Recipe #1 - Apple Butter (Molly's)

6 quarts unsweetened applesauce
2T ground cinnamon
3c sugar

Pour applesauce, cinnamon and sugar into a crock pot, mixing well. Place crock pot on high until applesauce starts to simmer, then place on low and let simmer slowly over night. After letting it simmer in the crock pot over night, the apple butter deepens in color and intensifies the taste.

Ladle it into the pint or quart jars (while very hot) and process it in the water bath for 15 minutes. (OR 25 min for above 6,000 feet).

Recipe #2 Apple Butter (Katieanne's)

Use fresh apples, peeled and sliced (about 12 apples) Place in crock pot with 1 cup of sugar, 1 1/2 tsp cinnamon, 1 tsp allspice, 1 tsp cloves. Cook on high for about 4 hours, the stir and cook for another 3-4 hours. Let cool and blend in a blender. Water bath process as in recipe #1.


Apple Cider
(by Rachel)

For those with access to cider apples (the ugly, imperfect ones) and a cider press, or knows someone who is making apple cider for very cheap as a way of getting rid of their unsalable apples......here is how to preserve the raw juice/cider (although it freezes well too).

First bring juice or cider to a boil. Strain through cheesecloth draped in a colander if you wish. Fill the jars to within ¼-inch of the top, wipe any spilled apple juice off the top to get them VERY clean, seat the lid and tighten the ring around them. Put them in the canner and keep them covered with at least 1 or 2 inches of water and boiling. Processing times are below - this is assuming the juice or cider is VERY hot when poured into the jars - almost boiling.

Processing Time

Pints or Quarts 10 min (OR 15 min for above 6,000 feet)
Half-Gallons 15 min (OR 20 min for above 6,000 feet)

Remove and cool the jars - lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away and use it within a few days, it's still ok to drink. The juice/cider will separate upon storage. Shake before opening jar.