Monday, July 30, 2012

Apple Butter-mmmmm GOOD!

Wash, peel, core and cut up your apples-amount doesn't matter at this point.
Place them in a heavy bottomed pot.
Add 1½ cups of one of the following-apple cider(best), apple juice, water.
Cook on very low heat with the lid on.
Occasionally stir. They will break down into mush.
At this point, measure the apple mush.
For each cup of apple mush add ½ cup sugar and 1 teaspoon of cinnamon. You can adjust these two ingredients to your own tastes and the type of apples you are using.
Put back in heavy bottomed pot and cook till thick.
Put in hot jars. 

Process in a water bath 15 minutes for pints.

Sunday, July 29, 2012

Hot Honey Mustard

18 Small to medium hot banana peppers (or jalapenos or habaneras, or a combination)
1 Tbsp mince garlic
2c apple cider vinegar
Wash peppers & remove stems. Place in food processor with a bit of the vinegar & process till almost all liquid.  I leave the seeds. Pour pepper and vinegar mixture along with rest of vinegar and garlic in pot and slowly bring to a boil. Keep at a boil 7-10 minutes.

Remove from heat and add:
2c honey
2c prepared yellow mustard
2tsp Worcestershire sauce
 1½tsp ground Cayenne pepper
1½tsp onion powder
Stir well with a fork or use a wire wisk. Return to heat. Do not boil again but cook well to blend flavors about 20 minutes.

In small bowl combine:
¼c corn starch
¼c water
Stir till smooth.
Wisk mustard mixture  while slowly pouring in corn starch/water mixture. Cook just until thickened.

Pour into hot sterile jars (pints or half pints) and seal.

Makes 3½ pints.

This will be great as a mustard based barbecue sauce for pork or chicken. It will go well as a sauce for sliced roast beef or with the addition of a some horseradish for Corned Beef Brisket. Fish comes to mind also-maybe add some dill for fish.