Thursday, November 12, 2009

Recipes: Applesauce and Apple Butter

Cornell's NWAEG group shares the recipes they used for their most recent food preserving event.  They also did a rough economic analysis, as shown below.  They say that if you consider the jars a one-time, reusable investment, a pint of applesauce costs just $0.93 -- about half the cost of store-bought applesauce.


Item amount  cost per unit  total cost
apples 3 bushels  $17.33  $52.00
1/2 pint jars & lids 16  $0.92  $14.65
pint jars & lids 40  $0.99  $39.60
misc  $11.00  $11.00
brown sugar/cider etc
 with jar w/ojar
materials cost to produce 1/2 pint apple butter  $2.53  $1.62
materials cost to produce 1 pint applesacue  $1.92  $0.93


Chunky Applesauce

 

United States Department Of Agriculture, Extension Service

http://edis.ifas.ufl.edu/HE221

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce -- an average of 3 pounds per quart.

Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Place drained slices in an 8- to 10-quart pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Applesauce in a boiling-water canner.

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 3,000 ft

3,001 - 6,000 ft

Above 6,000 ft

Hot

Pints

15 min

20

20

25

Quarts

20

25

30

35

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars

 


Apple Butter (Marilyn Hornor)

3 qt. apple cider

8 lb. apples

2 ½ c. brown sugar

2 ¼ t. cinnamon

½ t. salt

1 ¼ t. ground allspice

In large kettle reduce cider to 1 ½ qt. by cooking over moderate heat. Add apples to reduced cider, cook until tender stirring frequently. Put mixture through a food mill. Return pure to heat and add sugar and spices. Cook over medium heat stirring constantly (scorches easily) until very thick.

Similar recipe at: http://edis.ifas.ufl.edu/HE219

Table 1. Recommended process time for Apple Butter in a boiling-water canner.

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft

Hot

Half-pints or Pints

5 min

10

15

Quarts

10

15

20

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

 

 








No comments:

Post a Comment