The fair is over, school schedules are in place, gardens are pretty well done and fall is officially here. I hope that you have enjoyed the extended summer season, but I must admit, I’m ready for fall. The colors of the season combined with my favorite pumpkin and apple flavors just enrich the days for me. I hope that you find joy in it as well.
One of my favorite fall foods is Apple Butter. Here’s a recipe from the National Center from Home Food Preservation that you might like to try, (http://nchfp.uga.edu/how/can_02/apple_butter.html)
Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.
8 lbs apples
2 cups apple cider
2 cups vinegar
2¼ cups white sugar
2¼ cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
Yield: About 8 to 9 pints
Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Adjust lids and process for 5 minutes (below 1,000 ft) or 10 minutes (above 1,000 ft).