Buttah on My Mind

Apple buttah that is 🙂

Today I started out with 10 minutes on the crosstrainer, followed by my second BodyPump class!  I LOVE that class.  My goal is to go 1x/week in November.  In fact, I’ve come up with a number of goals for November:

  • Go to the gym more than 8x (if I go for 8x, then I get a free 50 minute personal training session or one free month of membership when my year-membership expires next fall! – talk about incentives!)
  • Go to BodyPump 1x/week, and do weights 2x/week on my own.
  • Run a 10k Turkey Trot in under 50 minutes.
  • Only buy fresh fruits/vegetables & almond milk for the month (I have enough grains/legumes/frozen meat to last me the month).
  • Keep my apartment clean and livable by putting things away every night.
  • Do laundry 1x/week.
  • Cook my second turkey ever for Orphan Thanksgiving!  (The first one I cooked was actually for a homeless shelter Christmas Eve dinner two years ago in Chicago when I didn’t go home and had no place to go.)
  • Get down to my pre-marathon training weight.

So, we’ll come back at the end of the month and reevaluate!

Anyways.  After BodyPump, I went on a search for an apple peeler.  Luckily, as I was wandering through Bed, Bath & Beyond, I randomly happened upon one!!  And I squealed, causing the woman who was also looking at them to look at me strangely, but the apple peeler down, and walk away.

Oh well, at least I got my apple peeler?!

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eeeee.  Apple Peeler!

Then, began the process of apple peeling…

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And some video…

 

This is how apple peeling should NOT look.

A few apples later…

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And I attempted some video again…

Much better 🙂  See how easy it is?!

(Sorry for the lack of music/talking…and the headless apple peeler.  This is my first video, I had no one to help me out, and I needed both hands.)

Anyways, after peeling, coring & slicing about 5 pounds of a mix of McIntosh, Cameo & Braeburn apples, I chopped them all up, and put them in my CrockPot, and then ground up some cloves.

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And mixed it with just over a cup of sugar and just over a tsp of ground cinnamon.

I poured the sugar/spice mixture over the apples, covered the CrockPot and put it on high for about an hour.

After an hour, I stirred the mix, lowered the temp to low, and cooked it, stirring occasionally, for about 6 more hours.

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After the 6 hours, I removed the lid, and cooked it for one more hour on low.

Then, I put the mixture into the blender, to give it a ‘buttery’ consistency, and then put it into 7 sterlized pint jars, put on the sterlized lids, and immersed them into a large pot of boiling water for 20 minutes.  (Its only necessary to boil them for 5-10 minutes, but I prefer to be thorough.)

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And then once they were done, I removed them and put them on the counter…where the lids have been sealing with ‘pops’ ever since!

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I definitely took a finger to the leftovers in the blender.  Verdict?!

It tastes sooooooooooo good.  Like a really rich, creamy apple sauce.  I can’t WAIT to use it in my breakfasts 🙂  Thanks to my good friend, Lauren, who graciously gave me the recipe, which I adapted to my own needs (I have a smaller CrockPot, and we have different apples in California than they have in Minnesota.)  Thanks Lauren!

Apple Butter (Makes about 7 pints)

  • 5 pounds of apples (I used a mixture of Braeburn, Cameo & McIntosh – you need a soft apple like McIntosh because it helps make it ‘mushier’)
  • 1 – 1 1/3 c sugar
  • 1 tsp (roughly) of ground cinnamon
  • 1/4 tsp ground gloves

Peel, core and chop up the apples.  Put them in the CrockPot.  Mix up the sugar, cinnamon and ground cloves.  Pour over apples and cover.

Cook on high for 1 hour.  Stir.  Cook on low for 6-7 hours, stirring occasionally.  Remove lid and cook for 1 more hour on low.  Pour into a blender (or use a hand blender in the CrockPot) and blend until its a creamy buttery consistency.

Put into sterlized jars and cover with sterlized lids.  If you’re planning on eating it all within the next two-three weeks, you can just put it straight into your fridge.

If you’re canning it, you will need new and sterilized lids, and sterilized rings & jars.  And a large pot of boiling water.  Pour the apple butter into the jars, making sure that the rims are clean.  Put on the sterlized lids & rings, and seal tightly.  Submerge the jars into a large pot of boiling water, making sure there is at least 1 inch of water above the top of the jars.  Boil for a minimum of 10 minutes – I like to be thorough, and boiled for 20 minutes.

Remove from the water, and set on the counter, upright, to cool.  Don’t shake them or move them around.  You should hear ‘popping’ sounds, which mean that the jars are sealing.  The other test to make sure they have “sealed” is to, once the jars have cooled, press down on the lid.  If it makes a pop sound, put it in your fridge and use within the next two to three weeks, or get a new lid, head up the butter again and try to reseal it.

What is your favorite fall food?! Mine is anything with cinnamon, cloves, nutmeg and pumpkin.  Mmmmm…

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2 thoughts on “Buttah on My Mind

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