Apple Butter!

I’ve been searching for an apple butter recipe that uses vinegar & this is as close as I got when I was gifted apples from a friend’s tree! Really I’m looking for one that included vinegar AND apple cider AND uses a slow cooker…maybe I dreamed it…

You will need a mill for this unless you really feel like peeling apples and putting them in a blender.

 

Ingredients:

3 lb Apples

3/4 c apple cider vinegar

1/2t salt

1 c water

1 c packed light brown sugar

1 T apple pie spice

1 t vanilla extract (optional, you only need it sometimes…)

 

Directions:

1. Core & wedge the apples. 
2. Add to a pot along with apple cider vinegar, salt, and water.
3. Simmer, covered 20–30 minutes, stirring occasionally
4. Turn off heat when apples can be mashed tender and most of the liquid has evaporated.
5. Run through sauce mill
6. Return to heat and add sugar, spices, and vanilla. 
7. Simmer, stirring frequently, until sauce thickens (15 minutes)
8. Enjoy on hot toast with butter!
9.  

Makes 4 to 5 cups (1qt jar, 2 pint jars, or 4 jelly jars)

Keeps 3 weeks in the fridge (lol – as if!)

 

To can:

1. Jar hot apple butter leaving ¼ inch headspace 
2. Water bath 15 minutes
3. Let sit in hot water 5 minutes
4. Remove & cool!

Apple Pie Spice

Ingredients:

 

1½ T  cinnamon, ground

1½ t nutmeg, ground

1 t allspice, ground

 

Instructions: 

1. Seriously? Stop it.
2. Mix that stuff up and use it!

Cankle Soup

 No soaking required (but you can if you want to)! Make sure to use the low sodium broth to prevent the beans getting too tough. Besides, the ham hocks will add plenty of saltines.

1 onion

1 large carrot, cubed

3 celery stalks (leafy stuff, too), cubed

3 cloves garlic, minced

1 c White wine, water, or broth

1 t herbs de provence

1 pound dry beans (about 3 cups), rinsed & picked

2 large ham hocks, smoked

2 Bay leaves

6 c low sodium broth (chicken, vegetable, beef, doesn't matter)

1. Sauté the onion, carrot, & celery until pan starts developing a fond 
2. Add the garlic & saute until fragrant
3. Deglaze the pan using the wine (I like to use a little bit, develop more fond, use a little more, etc until the fluid is gone)
4. Stir in the herbs
5. Toss the cooked veggies & everything in a large slow cooker and cook on low 12 hours
6. Remove the ham & shred disposing is any chunks of fat.
7. Stir the ham back in and serve over rice or with cornbread!