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Homemade Fall Apple Butter

August 2, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 1/2 C of apple cider
8 large sweet apples, peeled, cored and sliced
1 1/2 C of sugar
1/4 tsp pickling salt
3/4 tsp ground cinnamon
1 (3 in.) cinnamon stick

How to Make It:

Pour the cider into a 5 qt. pot, place of high heat and bring to a boil.
Reduce the heat to medium, add the apple slices and simmer for 45 minutes.
Stir the fruit every 10 minutes or so to keep it from sticking to the bottom of the pan.
Add the remaining ingredient and reduce the heat to medium low.
Simmer the mixture, stirring intermittently, for 25 minutes or until the sauce thickens to the consistency of applesauce.
Remove the cinnamon stick and throw it away.
Prepare the canning jars and two piece lids according the manufacturer’s instructions keeping them hot.
Spoon the fruit into the jars leaving a 1/4 inch head space.
Release any air bubbles and add more fruit if necessary to retain the correct head space.
Process the jars in a water bath for 15 minutes from the point of boiling.
Cool in a draft free area the check to be sure all the lids sealed correctly.
Any jars that did not seal correctly can be refrigerated and used within two months.

6 half pints

Yummy apple butter there’s nothing like it when it comes to topping our toast on a chilly fall morning. When canning, always stick to the recipe. Experimenting with different ingredient amounts or adding extra ingredients will only cause you food safety problems. Different adjustments can change the acid or pH levels causing your canned goods to spoil. Always complete the process from start to finish without any interruptions. Interruptions can cause low-grade quality and make for an unsafe product.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 1 hour 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 23; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 7mg

Filed Under: Canning, Dips and Salsa, Miscellaneous, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Sassy Tomato Salsa

July 31, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 C of tomatoes, peeled and chopped
12 fresh jalapeno peppers, seeds removed and chopped fine
1 onion, peeled and chopped
6 garlic cloves, minced
2 tbsp fresh cilantro, chopped fine
2 tsp ground oregano
1 1/2 tsp pickling salt
1/3tsp ground cumin
1 C of cider vinegar

How to Make It:

Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.
Place all the above ingredients into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
Simmer over low heat to 10 minutes.
Pour the salsa into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more salsa if necessary to retain the correct head space.
Wipe the rims and tighten the seals.
Process the salsa in a water bath canner for 15 minutes from the point of boiling.
Remove the jars carefully and cool in a draft free area.
Check the seals and promptly refrigerate any jars that did not seal correctly.

Makes 3 pints

As this salsa cools and then sets the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.

Preparation Time: approximately 20 minutes
Cooking Time: approximately10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg

Filed Under: Canning, Dips and Salsa, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Rise and Shine Raspberry Syrup

July 30, 2010 By The Recipe Mom Leave a Comment

What You Need:

5 C of fresh raspberries, hulled and cut in half
3 C of water, divided
1 tbsp lemon zest, grated
2 1/2 C of sugar
3 1/2 C of corn syrup
2 tbsp of fresh lemon juice

How to Make It:

Put the raspberries into a 5 qt. pot and mash the with a potato masher.
Pour 1 1/2 C of water over the berries and add the lemon zest.
Place the pot over high heat and bring to a boil.
Reduce the heat to low and simmer the berries for 5 minutes.
Strain the berries through a mesh strainer.
Prepare the canning jars as directed by the manufacturer of the jars and keep them hot.
Stir the remaining water and the sugar together in a large saucepan.
Bring the mixture to a boil over high heat, stirring constantly to dissolve the sugar.
Cook the mixture until the temperature reaches 260 degrees on a candy thermometer.
Stir in the strained raspberry mixture and corn syrup and bring back to a boil.
Boil the syrup for 4 minutes, remove from the heat and stir in the lemon juice.
Remove any foam that has formed off the top and discard.
Pour the hot syrup into the canning jars leaving a 1/4 inch head space.
Release the air bubbles and add more syrup if necessary to maintain the head space.
Process the syrup in a water bath canner for 10 minutes from the point of boiling.
Remove and cool on towels in a dry draft free area then check the seals before storing.

Makes 6 half pints

Maple syrup might be your favorite but after you try this syrup you may never go back to maple syrup again. The flavor is outstanding and is perfect for all those breakfast goodies like French toast or pancakes. For other great flavors use different berries or a mixture of all your favorite kinds.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 9 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 39 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 114; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 0mg

Filed Under: Breakfast Foods, Canning, Fruits, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Sweet Pumpkin Golden Syrup

October 15, 2008 By The Recipe Mom 1 Comment

What You Need:

1 C maple syrup
1 1/4 C pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg

How to Make It:

Place the syrup into a small saucepan and place over low heat.  Heat until it just begins to warm.
Add the pumpkin puree  and cinnamon and nutmeg and stir to mix thoroughly.
Stir frequently until completely warmed through.

Makes enough for 8 servings.

Filed Under: Breakfast Foods, Sauces

Apple Cinnamon Breakfast Syrup

October 11, 2008 By The Recipe Mom Leave a Comment

Fall is the perfect time of year for this wonderful variation of a breakfast staple.  Save a little of that apple cider you got at the apple orchards and serve it up over your morning pancakes.

Ingredients:

1 1/2 cup apple cider, unsweetened
1/3 cup light brown sugar, packed
5 cloves
2 cinnamon sticks

Instructions:

In a small saucepan heat the apple cider over medium heat.  While stirring ad in the brown sugar and stir until starting to melt.  Add the cloves and cinnamon sticks.  Cook the mixture for 15 minutes or until it begins to thicken, stir frequently.  You will yeild just shy of 1 cup of wonderfully flavored syrup.  Serve warm over pancakes or waffles.

Filed Under: Breakfast Foods, Sauces

Apple Cider BBQ Sauce

May 2, 2008 By The Recipe Mom 5 Comments

3 TBSP butter
2 large Onions minced
3/4 cup Ketchup
4 TBSP Brown sugar
4 TBSP Worcestershire sauce
3 TBSP Apple Cider vinegar
5 dashes of hot sauce

Melt butter over a medium heat and add onions just to soften them. You do not want them to get any color.

Add the rest of the ingredients plus 1/2 cup of water and boil for 1 minute and reduce heat to a simmer. Leave it on simmer for about 20 minutes and remove from heat and let cool. Refrigerate what you will not be using right away.

Filed Under: Sauces