Just finished canning 18 pints of apple butter from our two trees. No
added sugar, just some cinnamon, allspice and cloves, and a wee bit of
amaretto.

Quartered the apples, peels, and all, and simmered them for a while.
Then I ran them through my tomato mill, and slowly reduced the mash
over about three days on low.

Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
winter!

That will taste mighty good on toast this winter.....I haven't made
apple butter in years.....Carol

I did pear butter last weekend--tried out a great new recipe I found
that has some dry white wine and a bit of cognac in it. The pears were
a gift--even brought them to my office!!! It went over big when I
took it to breakfast this week.

: - ]

Dave Balderstone wrote:

> Just finished canning 18 pints of apple butter from our two trees. No
> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> amaretto.
>
> Quartered the apples, peels, and all, and simmered them for a while.
> Then I ran them through my tomato mill, and slowly reduced the mash
> over about three days on low.
>
> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> winter!

that's the spirit! i think i've finally thawed
out from last winter.

we've been doing more tomato juice today. 12 qts
done and plinking and around 12 more to go. i was
trying to talk Ma into letting my sister in law
come get the rest of the tomatoes and call it enough
but instead she volunteers to put up another two
cases for her instead. heheheheheheh...


songbird

On Sep 3, 7:49*am, Dave Balderstone >
wrote:
> Just finished canning 18 pints of apple butter from our two trees. No
> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> amaretto.
>
> Quartered the apples, peels, and all, and simmered them for a while.
> Then I ran them through my tomato mill, and slowly reduced the mash
> over about three days on low.
>
> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> winter!

Apple butter is on my must-can list. Our trees produce lots of little
apples not good for much else. I sent it out to the family year
before last. I'm proud to say it was a big hit, especially with my
brother who was down in Gitmo at the time. (The postage was pretty
unbelievable though.)

"Dave Balderstone" > wrote in message
news:030920110849122447%dave@N_O_T_T_H_I_Sbalderst one.ca...
> Just finished canning 18 pints of apple butter from our two trees. No
> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> amaretto.
>
> Quartered the apples, peels, and all, and simmered them for a while.
> Then I ran them through my tomato mill, and slowly reduced the mash
> over about three days on low.
>
> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> winter!

-----------------------------------------------------------------------------------

Could you please explain to a novice what HWB is. Doing a search i could
only find an acronym of 'hottie with body'. How is it that the butter would
keep, without slowly fermenting, i'm wondering? Thanks.

On 9/4/2011 10:28 AM, john east wrote:
> "Dave > wrote in message
> news:030920110849122447%dave@N_O_T_T_H_I_Sbalderst one.ca...
>> Just finished canning 18 pints of apple butter from our two trees. No
>> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
>> amaretto.
>>
>> Quartered the apples, peels, and all, and simmered them for a while.
>> Then I ran them through my tomato mill, and slowly reduced the mash
>> over about three days on low.
>>
>> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
>> winter!
>
> -----------------------------------------------------------------------------------
>
> Could you please explain to a novice what HWB is. Doing a search i could
> only find an acronym of 'hottie with body'. How is it that the butter would
> keep, without slowly fermenting, i'm wondering? Thanks.
>
>
Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
sauce are lowered into a pot full of simmering water, it is then brought
up to a full, rolling boil, and boiled for a specific time period. Most
preserving recipes call for anywhere from 10 minutes to 20 minutes at a
boil dependent upon the product. It sterilizes the jar contents and,
when cooling down at room temperature, the lid with a rubberized seal
will suck down and keep the contents from spoiling. The BWB evacuates
the air inside the jar to ensure food safety. These are recommendations
from the United States Department of Agriculture and the Food Safety
folks. Commercial operations do it a bit differently but it is basically
the same process.

BWB is only for acidic foods, most of us will add bottled lemon juice to
a product to ensure the necessary acidity. Bottle juice is formulated to
a specific pH for that very purpose. Hope this helps.

A good site for home preserving knowledge is: http://tinyurl.com/9fy34

In article >, George
Shirley > wrote:

> On 9/4/2011 10:28 AM, john east wrote:
> > Could you please explain to a novice what HWB is. Doing a search i could
> > only find an acronym of 'hottie with body'. How is it that the butter would
> > keep, without slowly fermenting, i'm wondering? Thanks.
> >
> >
> Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
> sauce are lowered into a pot full of simmering water, it is then brought
> up to a full, rolling boil, and boiled for a specific time period. Most
> preserving recipes call for anywhere from 10 minutes to 20 minutes at a
> boil dependent upon the product. It sterilizes the jar contents and,
> when cooling down at room temperature, the lid with a rubberized seal
> will suck down and keep the contents from spoiling. The BWB evacuates
> the air inside the jar to ensure food safety. These are recommendations
> from the United States Department of Agriculture and the Food Safety
> folks. Commercial operations do it a bit differently but it is basically
> the same process.
>
> BWB is only for acidic foods, most of us will add bottled lemon juice to
> a product to ensure the necessary acidity. Bottle juice is formulated to
> a specific pH for that very purpose. Hope this helps.
>
> A good site for home preserving knowledge is: http://tinyurl.com/9fy34

BWB... HWB was a typo.

Thanks for having my back, George!

In article
>,
Beti > wrote:

> On Sep 3, 7:49*am, Dave Balderstone >
> wrote:
> > Just finished canning 18 pints of apple butter from our two trees. No
> > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> > amaretto.
> >
> > Quartered the apples, peels, and all, and simmered them for a while.
> > Then I ran them through my tomato mill, and slowly reduced the mash
> > over about three days on low.
> >
> > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> > winter!
>
> Apple butter is on my must-can list. Our trees produce lots of little
> apples not good for much else. I sent it out to the family year
> before last. I'm proud to say it was a big hit, especially with my
> brother who was down in Gitmo at the time. (The postage was pretty
> unbelievable though.)

Our apples are great for eating, but they simply won't store. So it's
apple butter, apple pie, apple crisp...

On 9/4/2011 4:07 PM, Dave Balderstone wrote:
> In ews.com>, George
> > wrote:
>
>> On 9/4/2011 10:28 AM, john east wrote:
>>> Could you please explain to a novice what HWB is. Doing a search i could
>>> only find an acronym of 'hottie with body'. How is it that the butter would
>>> keep, without slowly fermenting, i'm wondering? Thanks.
>>>
>>>
>> Commonly show as BWB, is a Boiling Water Bath. Jars full of hot apple
>> sauce are lowered into a pot full of simmering water, it is then brought
>> up to a full, rolling boil, and boiled for a specific time period. Most
>> preserving recipes call for anywhere from 10 minutes to 20 minutes at a
>> boil dependent upon the product. It sterilizes the jar contents and,
>> when cooling down at room temperature, the lid with a rubberized seal
>> will suck down and keep the contents from spoiling. The BWB evacuates
>> the air inside the jar to ensure food safety. These are recommendations
>> from the United States Department of Agriculture and the Food Safety
>> folks. Commercial operations do it a bit differently but it is basically
>> the same process.
>>
>> BWB is only for acidic foods, most of us will add bottled lemon juice to
>> a product to ensure the necessary acidity. Bottle juice is formulated to
>> a specific pH for that very purpose. Hope this helps.
>>
>> A good site for home preserving knowledge is: http://tinyurl.com/9fy34
>
> BWB... HWB was a typo.
>
> Thanks for having my back, George!
That's what we old guys do for each other. <G>

In article <030920110849122447%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> Just finished canning 18 pints of apple butter from our two trees. No
> added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> amaretto.
>
> Quartered the apples, peels, and all, and simmered them for a while.
> Then I ran them through my tomato mill, and slowly reduced the mash
> over about three days on low.
>
> Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> winter!

If you'd nuked the apples until tender (without stirring them) and
drained them, it wouldn't have taken three days to evaporate the liquid,
Dave. "-)

--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
>,
Beti > wrote:

> Apple butter is on my must-can list. Our trees produce lots of little
> apples not good for much else. I sent it out to the family year
> before last. I'm proud to say it was a big hit, especially with my
> brother who was down in Gitmo at the time. (The postage was pretty
> unbelievable though.)

I can send 12 half pint jars of anything anywhere in the country for $15
in a USPS flat rate box, Beti. Weight is not a consideration with that
box.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Melba's Jammin' > wrote:

> In article <030920110849122447%dave@N_O_T_T_H_I_Sbalderstone. ca>,
> Dave Balderstone > wrote:
>
> > Just finished canning 18 pints of apple butter from our two trees. No
> > added sugar, just some cinnamon, allspice and cloves, and a wee bit of
> > amaretto.
> >
> > Quartered the apples, peels, and all, and simmered them for a while.
> > Then I ran them through my tomato mill, and slowly reduced the mash
> > over about three days on low.
> >
> > Into jars, 20 minutes in a HWB and into the cold room! Take THAT,
> > winter!
>
> If you'd nuked the apples until tender (without stirring them) and
> drained them, it wouldn't have taken three days to evaporate the liquid,
> Dave. "-)

And I wouldn't have the carmelization I wanted, nor the colour, nor
would the house have smelled wonderful for three days, Barb.

Also, I haven't had a microwave in the kitchen for at least 5 years.
They aren't even good for re-heating coffee...

--
Woodworking links and more at <http://www.woodenwabbits.com>