Apple Butter

5 pounds apples, peeled, cored, and diced
1 3/4 cups apple cider
1 1/4 cups sugar
2 tablespoons lemon juice
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

In a large pot, bring the apples an cider to a boil over medium-high heat, stirring occasionally to prevent sticking or burning.  Reduce the heat to low and simmer until the apples are soft, 30-35 minutes.  Use a potato masher, fork, or immersion blender to roughly mash the mixture.  Return the apple mixture to the heat and stir int he sugar, lemon juice, salt, cinnamon, mace, and nutmeg.  Continue to simmer until the mixture has thickened and becomes a deep rich brown, about 1 1/2 hours.  The mixture will be relatively smooth but may have a few chunks.  If you want a completely smooth butter, you may puree it lightly at this point.  Store the apple butter in a covered container int he refrigerator or pour the finished apple butter into prepared jars, leaving a quarter-inch of head space.  Seal the jars and process for 7-10 minutes in a boiling-water canner.  Store the processed jars in a cool, dark place.

Pasta Sauce

Ingredients:
4 lbs. tomatoes (about 12 medium sized tomatoes)
3 Tablespoons olive oil
1 onion
1 green pepper
4 garlic cloves
1 tablespoon sugar
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
optional: 1, 6 oz. can tomato paste

Directions:
Bring a pot of water to a boil.  Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water.  Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes.  Peel the tomatoes. It should be really easy to do.

Cut the tomatoes in half or quarters and remove as many seeds as possible. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.

Warm up the olive oil in a large saucepan on medium heat.  Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.

Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.

*Variations: You can add celery or carrot along with the onion and green pepper.  Also, you can add cooked Italian sausage or ground beef to the pasta sauce.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Strawberry Jam

3 quarts fresh strawberries, hulled
1 1¾ ounce package regular powdered fruit pectin
½ teas. Butter
7 cups Sugar

Place 1 cup of strawberries in an 8-quart heavy kettle. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil q minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

Ladle at once into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; Cool on racks. Makes about 7 half-pints.

For Dairy Free utilize Dairy Free Butter (I use Best Life)

Apple Pie Filling

6 quarts blanched sliced fresh Apples
5 ½ cups Sugar
1 ½ cups cornstarch, flour, or clear gel or ultra gel
1 T Cinnamon
1 teas. Nutmeg
2 ½ C cold Water
5 cups Apple Juice
¾ cups Lemon Juice

Use firm, crisp apples, if apples lack tartness, use an additional ¼ C of lemon juice for each 6 quarts of slices.
Wash, peel, and core apples. Prepare slices 1/4 -1/2 inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately in a water bath according to the recommendations below.

Processing time for pint or quart size jars: 0-1000 ft: 25 minutes, 1001-3000 ft: 30 minutes, 3001-6000 ft: 30 minutes, Above 6000 ft: 40 minutes

Freezer instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Shelf life – 1 year.

Gluten Free NOTE: DO NOT USE FLOUR.

Apple Butter

5 pounds Tart Apples
2 cups Apple Cider
3-5 cups Sugar
¾ teas. Cinnamon
¾ teas. Cloves
½ teas. Allspice
½ teas. Nutmeg

• Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put mine in my crock pot) – then blend in a food processor or blender.

• Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

• Cook for 6-8 hours in a crock pot. I just cook it overnight on low.

• Test for thickness by spooning butter on a cold plate. If no liquid comes out of the edges, it is thick enough. If it isn’t thick enough, you can take the lid off of the crock pot and turn it up to high, let some liquid boil off, but stir and check back often.

• Ladle into sterile jars leaving ¼ inch head space.

• Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

• You may also freeze this apple butter if you prefer.