When do you add the spices? When starting to cook? Or later?
Mike says he wants to try this recipe.
Mike says he wants to try this recipe.
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You add the spices when you start to cook it. Everything goes in at once. I always have to cook mine a little longer without the lid to get it as thick as I like it. It does thicken a little as it cools. I made some this morning and it still isn't quite where I want it. I am going to leave it in the refrigerator tonight and reheat and jar it tomorrow. It is too late tonight. I don't like to serve this to guests because they guilt me into giving them a jar and I run out way to soon. LOL These apples come from 2 wild trees on my property and I have to fight the deer for every apple so I don't get to make more than a few pints a year. I use an apple peeler that spiral slices. I think it' s too chunky so I use a stick blender to break up the pieces after they cook down. It is a matter of what texture you like. It is a good basic recipe and you can play with the spices and textures and it still is yummy.When do you add the spices? When starting to cook? Or later?
Mike says he wants to try this recipe.
I may need to make some apple butter. I went to my aunts house last weekend and for the first time canned applesauce. Last year I just made it and froze it. This weekend I should be going over again to make more
guess I like canning better because we are prone to long power outages here in the winter. If it is canned I won't lose it. I am thinking of canning some meat I have in the freezer, especially some chicken for the same reason. I bought a pressure canner last year and never used it. I think I am afraid of it. Guess I had better learn. I want a pressure cooker too. All my friends pressure cook their roosters and can the meat and the broth. I need to try that.
In the canning thread, someone just posted a link to Beer Jelly. I was thinking, now why would anyone need Beer Jelly? Then I read through the recipe and it says have it on rye bread toast with cream cheese and beer jelly on top. So, now I'm thinking, yah, maybe that would be alright for some. Then it says, great as a sauce when roasting pork and yah, I can kinda see that also. Maybe I need to try making Beer Jelly, if only for the novelty of it and to give as a Christmas gift to those who actually like beer, like most of my family.