Posts Tagged ‘canning’

Sour Apple & Quince Sauce

M and I experimented while canning yesterday.  It started as apple sauce.  It was decided to make it sugar-free.  It turned into sugar-free apple-quince sauce.  It became Sour Apple & Quince Sauce after we forgot to add the Stevia.  If you like sour candy, you will LOVE this!  M and I were definitely enjoying the leftovers.

Ingredients:

  • 12 cups peeled, cored & chopped apples, set aside the peels
  • 4 cups peeled, cored & grated quince (use a food processor if you have one, believe me!), set aside the peels
  • 1/2 cup honey
  • 1/4 cup lemon juice (get this on the grated quince ASAP or they’ll brown!)
  • 2 teaspoons lemon rind
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • Peels of the apple & quince in a cheese cloth bag

Stir everything into a big heavy-bottomed pot until it is the consistency you desire.  We didn’t time it.  We changed the temperatures around.  It was bubbling right before we canned it.  Just remember to remove the cheese cloth bag before canning.  😉

Makes about 6 half pint jars.

Add a little Stevia and taste-test if you want it sweeter.

Apple sauce with an attitude!

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Slow Cooker Apple Butter

It’s Gravenstein Apple season over here in Sonoma County!  That means time for canning.

Last year I made apple butter with sugar.  This year without sugar and I forgot the cloves.  They do taste different, but both are good!

Apple Butter With Sugar

Ingredients:

  • 20 cups peeled, cored & chopped apples
  • 1 cup of sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 4 whole cloves

Apple Butter Without Sugar

Ingredients:

  • 20 cups peeled, cored & chopped apples
  • 1 container frozen sugar-free white grape juice
  • 2 teaspoons cinnamon
  • tie up a baggie of cheese cloth with: 1 star anise, 1 crushed cinnamon stick, 6 cardamom pods
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon freshly ground nutmeg

Cook on high in a 6-quart slow cooker until thick and darkened.  Vent if necessary.  My batch took about 7 hours with 2 hours of venting.

Process in a hot water bath for 15 minutes.

Makes about 7 half-pint jars as long as you don’t drop any on the floor… 😦