Subject: Apple Butter
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 08:59:50 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Not only did reader Priscilla Gardner send us a true food funny, but
it's a true zucchini food funny as well. She earns double credit for
this one:
When my son Todd was about eight years old he wanted to grow something
to eat. Wishing him to have a no-fail gardening experience, I
suggested planting zucchini. T'was a grand success but while I wanted
to use small tender zucchini, Todd insisted on letting them grow to
giant-size. One day when he brought in one of his monster squash, I
told him my friend Mrs. Howser was coming over and he could give it to
her because I knew she had a recipe for sausage-stuffed zucchini.
When she drove in, Todd rushed to meet her with the squash saying,
"Here, Mrs. Howser, take this and stuff it!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I could think of no more fitting conclusion to a week of "Home
Cooking" recipes than this one. If your grandmother made apple
butter, she probably used a recipe very similar to ours.
Apple Butter
4 lbs (2 Kg) Jonathan, Winesap, or other
full-flavored cooking apples
2 cups (500 ml) apple cider or water
6 cups (1.5 L) white or brown sugar, or more to taste
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/4 tsp (1 ml) ground allspice
Grated rind and juice of 2 lemons
Remove the stems and cut apples in quarters. There is no need to peel
or core the fruit. Combine the apples with the cider or water in a
large pot and bring to a boil over moderate heat. Simmer covered for
30 minutes, or until the fruit is soft. Put the cooked apples through
a food mill or fine strainer, discarding the seeds and skin. Add the
remaining ingredients and cook over low heat, stirring constantly,
until the sugar is dissolved. Continue to cook uncovered, stirring
frequently, until the butter forms a sheet when dropped from a spoon.
To test for doneness, place a small quantity on a plate. If a small
ring of liquid separates around the edge of the apple butter, continue
cooking until no ring forms. Pour into hot sterilized jars and seal
tightly. Makes about 10 cups (2.5 L).
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