Granny's Old Fashion Woodfired Copper Kettle Apple Butter @ the Benner Farm
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- What you need:
Copper Kettle (you could easily double this recipe and in years past we always did)
2 bushels of Apples (Equal parts Winesap and Rome Beauties)
12lbs Sugar
1.5lbs Cinnamon Imperials
1 tiny bottle Cinnamon Oil
4 or 5 or more helpers
60ish Pint jars with rings and new lids
2 days to work on it (Applesauce by Day 1 - Applebutter by Day 2)
2x 5 gallon food safe buckets with lids
Johnny Appleseed Applesauce Processor
Again, we're Applebutter Snobs. Anything other than what you see here is wrong. Not just wrong but "Hrm....*eye roll*" wrong. Thanks, Granny. :)
I'll spare you the long version of the story for right now but for as long as I can remember; my family has made Applebutter every fall. Sometimes we'd skip a year (but rarely). A revolving cast of helpers, Copper kettle, wood fire, 200lbs of apples, two days of fun and adventure and over 100 pints of Applebutter. Somewhere around 2014ish, we stopped doing it as more and more were advancing in age and just weren't able to participate as they once had. The family isn't quite as big these days and so I had moved to more manageable sized batches using crockpots in the kitchen. Not quite the same but not too different either. That video is in my library as well. Not many will go down this path of Copper Kettle Applebutter but that's a damn shame, you don't know what you're missing.
Here we used 2 bushels of apples (1 Bushel Winesap and 1 Bushel Rome Beauties). I would always say that Granny wouldn't even consider making applebutter if these two varieties couldn't be sourced but there are several documented instances over the years where she did indeed proceed with making applebutter with different varieties.
We used about 12lbs of sugar
4x 6oz bags of Cinnamon imperials
1 small bottle cinnamon oil.
STEAMING APPLES AND NOT BOILING APPLES - this part is important; water is not your friend here. It takes so long to make because you need to remove so much of the water/moisture. STEAM your apples to get them soft enough to process. Just enough water to steam them in the pot and not burn. Over the course of steaming apples; there's a lot of concentrated flavor in that pot; wouldn't hurt to (afterward) cook that down and add it to the apple sauce too.
MAKING APPLESAUCE: There's a bunch of different ways to prepare the apples to make applesauce; we typically use a Johnny Appleseed food processor to separate the remaining skins/seeds/stems and that's what you'll find here in this video.
Once you've got applesauce you need to let it simmer for a long time; we would typically make applesauce by the end of day one; first thing in the morning of day #2 - get the applesauce on the heat. Stir A LOT A LOT A LOT.
After it cooks down a bit; add the sugar, cinnamon oil and cinnamon imperials and stir again. It'll get watery after this process and that's normal. You have to let it cook down again.
How do you know when it's ready? take half a spoonful of applebutter and slap it onto a plate and then hold the plate up vertically and watch how/if the applesauce runs.
There's bound to be a little down movement (gravity and all...) but what you're looking for is to see if there's ALSO a runny, watery consistency that runs faster than the applesauce (down the plate). It's like a race; if there's water running faster than applesauce when you tip the plate up; it's not ready. If there's NO water running when you tip the plate up; the Applesauce is the clear victor, you're there. Go ahead and get some biscuits in the oven.
Have your jars, lids and rings ready and while it's still hotter than Hades Hat; ladle it into the awaiting jars, wipe the tops of the jar add the lid and ring and hand tighten; set aside and keep going until it's done, move fast but be careful and don't burn yourself. You're bound to have an odd amount left that's not quite enough to fill a whole jar; that's for eatin' - RIGHT NOW.
No Applebutter session is complete until you're sitting down enjoying warm applebutter on fresh biscuits while listening to the lids pop and seal for the next few hours.
Make plenty to share with family and friends.
KT
What a great family tradition and what fun I love apple butter, and yours does look delicious.
🎃
Wow amazing recipe it's really delicious and mouth watering
Deeee-licious apple butter annnnnd those biscuits…..yummm-meeeee!! 😋
Looks so delicious apple butter
Nice
How perfect that you got to use apples you picked!! Apple butter his the best- simply terrific
I remember this is how they did it at Pioneer’s Village at Fowler Park when I was in the fourth grade. We had a field trip out there and my teacher even dressed up as a pioneer woman.
wow I'm not sure I've ever tried apple butter. Looks so awesome, this would be really good on toast! love that you went out of your way to pick up some awesome apples!
Peach butter is also fantastic 🙂
Oh my lanta!!!! I love a good apple butter and yours looks beyond delicious 😋 😊😊I was thinking how good it would be on a flaky biscuit and then you went and put it on a biscuit!!! #scarygoodfood... nicely done friend 😊😊😊thanks for sharing 😊😊😊
❤Annie
That looks delicious, I was just thinking how good that would be on a biscuit and then you broke out the biscuits. Scary good at it's best. Thanks for joining in the collaboration, it's fun.