Ginger Apple Butter

[corrvin]

Supplies needed:

2 large stewpots for quantity given below, 1 if working in half batch
1 crockpot
1 apple peeler/paring knife
1 apple corer/slicer
[EDIT 8/30/08: You can replace both of these with a cranked peeler/slicer/corer, about $30, WELL worth it, cuts prep time by 80%]
1 potato mashing tool (optional)
1 blender, mixer, or hand blender (last is best)
Sufficient canning jars and lids to hold finished product*
Tongs (just regular tongs will do if you have jars 1 cup or smaller)
Large spoon for filling jars
Clean towel
*If using jars larger than 8 oz, you will need a stockpot to can them in

*roughly, about 1/2 cup butter for each apple, varying by size

Ingredients: (this amount made 11 cups apple butter)
12 pounds (about 23-24 apples) of Gaia apples
(can substitute another variety, suggested not Delicious or Granny Smith)
1-2 tbsp ground ginger, to taste
1-2 tbsp ground cinnamon, to taste
Sprinkle of nutmeg
1/2 cup sugar (optional)
1 quart apple juice

Peel the apples, core them, and cut into slices. This is easiest with a dedicated apple slicer/corer, but can be done with just a paring knife. 23 apples takes about an hour or so for me to peel using the above tools; if you don't have the right tools, it takes longer.

Put the apple slices in stewpots and add about 2 c juice to each pot for liquid. Bring to a boil for about 20 minutes or until apples are mashable and soft, stirring occasionally and mashing the apples with a spoon (if you have a potato masher tool, this works really well).

Once all the apple chunks are soft and somewhat mashed up, transfer the entire mess to the crockpot. The completed amount will probably completely fill the pot. Set it on high for a couple of hours and stir occasionally.

After a couple of hours, puree the apple chunks by your preferred method, then return to the pot (if you have a hand blender, this can be done IN the pot, yay!) and add the spices. Continue to cook on high until the apple butter turns a rich caramel-colored brown. That's about 6-8 hours, but you can set it on low and go to bed or whatever.

Can according to your usual method. If you don't have a usual method, use these steps:

You want to start with everything clean. Wash your hands and find a clean towel and a clean large spoon, and some tongs, and clean a place on the counter to work from next to the crockpot.

Open all the jars you're going to use. Dunk each piece with tongs into a large stewpot full of boiling water (you probably want to wash one of the old stewpots you were using, unless like me you have THREE) for a few seconds, then let dry on a clean surface. Leave the water boiling, you're going to need it. Using the towel as a potholder, carefully spoon the apple butter into the jars, leaving about 1/4" airspace at the top of the jar. Place the lid on the jar (put the metal lid on and use the screw ring to keep it in place) and set aside. When you have as many jars full as will fit in your pot, with boiling water enough to cover 1" above the tallest jar (this is the reason I used to only work in 4 and 8 oz jars-- that's the only size that will fit in a standard stewpot), set them all in the boiling water (with the tongs, please) and set a timer for 10 minutes.

Finish filling the jars if you have enough for a second go-round. When the timer goes off, remove the jars that just cooked and set them aside on a clean heat-resistant surface, and place the next batch in. (Be sure not to mix up the canned and uncanned batches.)

As the jars cool, the lids will make a "pop" noise on occasion as they seal down. This is normal and nothing to be alarmed at. When the jars are completely cool, in a few hours, check each lid by pressing on it with your thumb. If the lid pops up and down, the canning has not stuck the lid down, and that jar will need to be refrigerated. Jars that have been properly canned can be kept at room temperature for up to 6 months, but should be refrigerated after opening.

Yummeh!


Oh, and by the way, it smells like a cross between gingerbread and apple pie.