PINT OF BUTTER RECIPES

Steps:

• Use any butter that is on sale. I like to use 1lb of unsalted butter for every 1lb of salted butter. It just seems to taste better.Lesser quality butter requires more shaking, but the results are the same as the expensive brands.1 lb of butter more then fills a one pint jar, so 11lbs requires 12 pint jars.I like to use wide mouth 1/2 pint jars, it's just the two of us so it's more practical for us.
• Heat clean wide mouth pint jars in a 250 degree oven for 20 mins, without rings and lids.Put lids and rings in a pie tin,place in oven last 5 mins of simmering time. Just to warm the rubber gasket.Or if you prefer put them in a hot water bath,I don't just so the there isn't any water getting into my butter.
• While the jars are heating melt butter slowly until it comes to a slow boil. Using a spatula, stir bottom of pot often to keep the butter from scorching. Reduce heat and simmer for 5 mins no less, a good simmer will lessen the amount of shaking that is required.Ok now your ready to start filling your jars.
• Now place a towel on your counter and with a kitchen towel remove a jar out of the oven.Stirring the melted butter from the bottom up to the top with a soup ladle,and using a canning funnel pour butter CAREFULLY into heated jar.Leave 3/4" head space,which allows room for shaking process.
• CAREFULLY wipe off the top rim of jar, then get a warm lid w/ ring tighten securely. Lids will seal as they cool.Listen for the "pop" of the lid Shake the still warm but cool enough to handle jar.Set jar back on towel, in a few mins shake jar again and repeat until butter retains it's consistency throughout the jar.Now while still slightly warm, put jars in frige. While cooling and hardening, shake again melted butter will start to become firm and look like butter. the final shake is very important! Check every 5 mins and give it a shake until it don't shake noo more.Leave in frige 1 hour.
• Now your done! Canned butter should store 3 yrs or longer if stored properly,in a cool dark place.Canned butter does not "melt" again when opened, so it does not need to be refrigerated, provided it is used up in a reasonable amount of time.Enjoy and happy canning!

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.