|Cooking in the French Fashion|
|by Stephanie Ovide|
France is renowned for its contributions to the worlds of cuisine and fashion, and this cookbook captures the essence of both! Featuring 38 biling...
1 - 10 of 144 for old fashioned apple butter
Quarter apples. Cook apples ... Pour hot into hot jars, leaving 1/4 inch head space. Seal and process in simmering water bath 10 minutes. Makes 5 pints.
Combine apples and juice in ... hours. Stir every 2 hours. Remove cover after 3 hours, to allow the juice to cook down. Spoon into sterile hot jars and seal.
Cream until light. ... and repeat with remaining batter. Spread each layer with apple butter as you stack cake, and cover entire cake with apple butter.
DO NOT PEEL OR CORE apples, but cut ... thick and smooth, put into sterile jelly glasses (about 10). May finish cooking in crockpot on low instead of stove.
Wash, core and quarter apples (do not peel). ... juice to cook down. Makes about 5 1/2 pint jars. May be put into jars and sealed. (Also can be frozen.)
Wash, core and quarter apples (no need to ... cooking. Spoon into hot sterilized jars and process in boiling water bath; seal. Makes about 5 (1/2 pint) jars.
Wash and core and quarter the apple. Combine apple ... and let it cook down. Not only is this wonderful on warm rolls, your kitchen will smell great too.
Wash and core apples; cut in ... other ingredients and cook for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint) jars.
Cook apples in cider until ... and quarts for 10 minutes in boiling water bath. Makes about 5 pints. May add more of spices depending on personal taste.
Cook apples in cider until ... jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: 5 pints.
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