OLD FASHIONED APPLE BUTTER CANNING RECIPE RECIPES

Steps:

• Combine the flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
• Beat butter, sugar, and egg with an electric mixer on medium-high speed until fluffy, about 3-5 minutes.
• Add the sour cream and vanilla and blend on medium-low until combined.  Mix in the flour mixture, I cup at a time, until just combined.  Dough will be very soft.  Cover and refrigerate the dough 1 hour.
• Preheat oven to 375.  Prepare baking sheet with parchment paper or cooking spray.  Drop cookie dough by rounded tablespoons 2 inches apart.
• Bake 10-12 minutes until edges are golden brown.  If baking two sheets at a time, rotate halfway through the baking time.
• After cookies have cooled completely, mix the glaze by combining all ingredients.  Dip cookies in the glaze and sprinkle with sugar or sprinkles.  Let dry and store at room temperature until serving.

Steps:

• Wash the Apples in cool water.
• Slice apples into quarters or smaller pieces if using very large apples.
• Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
• Add Apple Cider Vinegar.
• Add the sliced apples.
• Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
• Firmer apples will need more cooking time. Stir apples as needed as they cook down.
• Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
• Force the pulp through sieve and place in separate bowl below.
• Measure the amount of puree you now have as you place it back into the sauce pot.
• Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed… starting with ½ cup as Brown Sugar and the remainder as White Sugar. You’ll need 1/2 cup Sugar for each cup of puree.
• Stir sugar until it dissolves.
• Add Cinnamon
• Add Ground Cloves
• Add Ground Allspice
• Add Lemon, zest and juice only.
• Add Vanilla Extract
• Add pinch of Salt
• Stir well to incorporate all flavors.
• Place sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. Mixture will thicken over time and splatter if not watched carefully.
• As it thickens, place a spoonful on a saucer that has been kept in the freezer.
• Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
• When done, ladle into hot jars leaving ¼ inch headspace.
• Remove air bubbles, clean rim, apply lid, apply band, tighten finger tight.
• Process 10 minutes using the water bath method.