Changing of the Season

Here’s to hoping your shift into the Fall season has been less abrupt than ours.  It felt like we went from glorious, sunshiny days to sad, deary, and cold all overnight.  Such is life in the Midwest I suppose.  You’d think I would be used to it by now.  This week we are due to have a weather swing of more than 30 degrees!  It’s been chilly but since there is still tank top weather visible in the forecast I’m refusing to turn on the heat.

I’m honestly most upset about the toll the abrupt cold temperature swing is having on my garden.  My poor pepper plants all still have flowers on them!  I have little baby poblano peppers that almost certainly aren’t going to achieve their maximum potential….it’s so annoying!  Gardening season is over I suppose….time to harvest what I can salvage, dry all my herbs, and nestle in for winter!

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This is so true….us Midwesterners know what’s up!

With the changing of the seasons comes a shift in activities.  Twice now I have insisted that The Engineer go apple picking with me!  Additionally, I’ve forced him to stand in front of many a pile of pumpkins while I attempt to select just the right shaped pumpkin for the front porch!  I don’t even generally decorate for fall….why do fall when you can skip straight to Christmas right?!  Something just has me in the mood to switch it up this year I guess.

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Would you just look at that?!  Perfectly picked pumpkins, squash, and corn cobs! 🙂

If you pick the apples, you’ll need to do something with the apples.  Nothing will make your house seem warm and cozy….even if the heat isn’t on yet…..than making apple butter!  I hadn’t ever tried my hand at apple butter previously, but I’ve whipped of several of these batches, and I’ve even had it taste tested by several friends and coworkers.  The results have been an overwhelming success, and it honestly doesn’t get much easier than this recipe!

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This first batch of apples was a variety called Cortland…I’m not sure why my bag says mix.

Before I get into the recipe I have an important public service announcement to make!

In case you find yourself preparing to go apple picking and looking up recipes wondering, “How many apples do I need for all this festive, fall fun-ness!?”  Well let me give you a list of what 1 peck of apples will get you.  For those of you not super up on your apple picking terms and quantities….1 peck is roundabout 10 pounds!

From my first peck of apples I made:

  • Nearly 2 full batches of apple butter….the second batch was maybe 5 apples short of full
  • 12 caramel apple and pecan pasties
  • 2 quarts of apple pie filling
  • Random apples for raw eating throughout the weekend

I now return you to your regularly scheduled recipe post!

Apple Butter

Ingredients

  • Apples
  • Brown Sugar
  • Cinnamon
  • Nutmeg

Supplies

  • Crock Pot
  • Immersion Blender — if a smoother texture is desired
  • Canning jars and water bath, or containers for freezing

Directions

Wash, core, and simply rough chop your apples into bite sized pieces.  Fill your crock pot until the very top and you can just get the lid on.  We have a two crock pots, but I used our smaller 4 quart sized pot.  The measurements are relative to that, but feel free to make more or less to suit your needs.

Place the lid on your crock pot and let cook on Low for about 12 hours.  I started mine in the evening and just let it go to town all night long.  There’s no need to add any liquid to the apples!

After 12 hours, stir your apple mixture.  It will be very soft and broken down on the bottom, the top apples might still be a bit firm, depending on how large a batch you’re working on.  To you apple mush add 1 cup loosely packed Brown Sugar, 1 tbsp Cinnamon, and 1/4 tsp Nutmeg.  Again, this is for 4 quarts of fairly tangy apples.  I like to taste the tang in the finished product, but if you like it sweeter feel free to adjust to your own personal tastes.

Recover you crock and let everything stew and simmer together for another 3-5 hours.

After this second cooking, if the mixture is still looking chunkier than you’d like, use an immersion blender, or regular blender, to make a smoother texture.  If you don’t mind it a bit chunky, just skip that step.  I’ve done both and it all comes out just fine, just what you prefer.

If canning, place your mixture into clean, half pint jars.  Process in a water bath for 10 minutes and let rest over night to seal.

4 quarts of apples gave me 4 half pint jars plus a few extra tablespoons to enjoy on the fly!

I didn’t freeze any myself, but my coworker always freezes her.  Bag or place in portioned containers to freeze and enjoy at a later date!

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