|Left: WalMart Ginger Gold; Right: Marshall's Jonagold|
After the apples are soft and mushy, I put them through my food mill. It presses the apple flesh through, but keeps the stems, seeds, and skins above. It saves so much time not having to peel and core the apples! I bought this nearly 20 years ago in Iowa.
advice on this site, cooking it on low with lots of sugar and spices for about 11 hours, until it's dark. I've made lots of applesauce, but this time ...
UPDATE: The next morning ...
I used the AllRecipes site because I wanted to know whether I should leave the apple butter covered or uncovered for the long, low cook. Hmm. The site seemed to indicate to cover it, so I did ... all day long. For about ten hours it cooked, and it did darken some. But it was still the runny consistency of applesauce.
So Adam recommended removing the lid, but this was at 10:00 last night, so my only option was to leave it cooking on low overnight, with no lid. Made me nervous. But I did it. And in the wee hours this morning, I found this:
I canned two-and-a-half quarts of it, saving a bit for immediate use. This is a perfect item to make around Thanksgiving. So glad I have this on hand before next week, when the house will be full to busting! Our whole family will be here. I'm so happy!