What I did with that was scoop it out and then I ran it through my ricer. The remainder of the pulp that comes out of the ricer is the perfect consistency to make apple butter! So I added some sugar and cinnamon (to taste), heated it up (be careful not to let it scorch!) and canned that in a water bath for 10 minutes also. I ended up with 19 half pints of apple butter! And the only thing that I threw out was basically just seeds and stems!
On Sunday I decided to try out an apple pie filling recipe that I found on Pinterest. Marybeth says that it works great to make a pie, an apple crisp, or heat it up and pour it over ice cream, waffles, etc. From what I could tell it tasted great. I might doctor it up a little more when I open a jar, but it’ll depend on how I’m going to use it. I didn’t take any pictures other than the final product, but it was super easy and I did two batches of it which resulted in 14 quart jars.
|Apple Juice, Apple Butter, Apple Pie Filling|
Then after all that work you have a lot of dishes to do. 🙁
Right before HD went to bed on Sunday night, he got to taste test the apple butter. I told him that we could put it on some toast. So the next morning, the first thing he said was, “Can I have some toast with some apple butter?” 🙂 Oh course! (He asked for it again this morning! Little guy likes my apple butter!)