Tag Archives: canning

Making And Canning Apple Butter, A Step-By-Step Guide

applebutter6 Apple butter is one of those items that just signal fall to me. They are a little thicker and spicier than their cousin, apple sauce, but you can use apple butter in a variety of ways. Fruit “butters” are really just thick fruit jams, often made with stone fruits or other fruits that you don’t often see in jam version. However, a “butter” is not a jam, it is much more concentrated and requires a long time of boiling the fruit down to make a thick butter. In the end, all that time is worth it because you can use your butter in a variety of ways. I like to put apple butter on bread with figs, goat cheese and baby greens to make a quick, sweet sandwich. You can also put apple butter on bread or mix it up with actual butter and maybe add a pinch of caraway seed to spread on home-made biscuits. (The Roebling Tea Room, a popular restaurant in Brooklyn, make a version of this butter/apple butter mix and it is a-ma-zing.) After the jump, I will take you through the process of both making and canning apple butter.
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Recipes From The Garden: Well-Preserved

wellpreservedbone I have a (not so hidden) secret: I love preserving foods. There is just something about canning and preserving that gets me excited. This weekend I went on a preserving binge, making cabbage and radish kimchee (a spicy Korean fermented dish), refrigerator pickles, infused cherries in Grand Marnier as well as balsamic strawberry jam and home-cured bacon from recipes I got from Well-Preserved. I really cannot recommend this book enough, even if you are a novice. The book, by Eugenia Bone, is focused mainly on unique small-batches of food and covers a wide variety of home-preserving methods, not just water bath canning. The book also comes with several recipes for the different unique items to can or preserve (including apricot amaretto jam, zucchini flower sauce and pickled cauliflower) and I recently made some chicken breasts in a lemon sauce that I made with home-made preserved lemons (also a recipe in the book, preserved lemons are a staple of North African cuisine and provide a great sour/salty taste).

Anyways, enough of my rambling. If you buy one canning book for the rest of your life, buy this one! Otherwise go to my favorite canning site Canning USA to fill you in on anything else.