| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
1 |
servings |
INGREDIENTS
| 10 |
lb |
Apples; peeled, cored, |
|
|
And chopped |
| 6 |
c |
Water |
| 3 |
lb |
Granulated sugar or dried cane juice |
| 1 3/4 |
ts |
Ground cinnamon |
| 1 1/4 |
ts |
Ground allspice |
| 1/3 |
ts |
Ground cloves |
| 1 |
pn |
Salt |
INSTRUCTIONS
Place apples in a large nonreactive pot; cover with water. Bring to a
simmer; cook until apples are soft. Puree apples with a food mill or
immersion blender. Preheat oven to 300 degrees. Stir sugar, cinnamon,
allspice, cloves and salt into pureed apples. Transfer to a nonreactive
roasting pan. Cook in oven for about 5 hours. Be patient and stir often.
Cook until a spoonful of apple butter stands dry on a cool plate, with no
liquid weeping from the mound of apple butter. Transfer to sterile pint
jars; seal with lids and rings and process for
10 minutes in a hot-water bath. Refrigerate jars after opening.
Yielda about 3 quarts.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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