Long Term Food Storage sticker facts

Ever opened a case of #10 cans or found a random can with a missing or faded label. Then thought to yourself, "I wonder what surprise is inside or how to prepare it?

Well I can't help you decide what is inside. However, I can help with how to prepare it or what the serving size and nutritional facts are of that product.

Below are the stickers that go on those can from a church cannery near you. 

Are YOU Prepared?

All Day Apple Butter

 

Makes servings USMetricAdjust Recipe (Help)

APPLE BUTTER

 

 

  The other day I volunteered to make some Apple Butter for a Relief Society function,

 solely based on a recipe I had seen earlier.

So I decided I had better try it out.

I doubt I have ever tasted Apple Butter before.

 I just thought it sounded good and cozy.

                                               Well, this is how it went...                                                           

 

 

First I sent the husband out to pick some apples off our tree out back. Then I got real smart and went to my pantry for this amazing gadget...

It doesn't get much easier then this.

 Peel, Core and Slice, all in the turn of the handle.

BRILLIANT!

 

Then I tossed a bunch of apples into my crock pot.

Haven't a clue how many it was, I just filled the pot to the top.

Mixed up all of the spices and coated the apples real good.

Turned it to High for an hour, put the lid on and walked away.

 

In case you are wondering...NO liquid is added.

 After an hour I stirred it up real good, and turned it down to Low for at least 11 hours and went to bed.

This is what I woke up to. (No I didn't sleep for 11 hours...sounds tempting though)

 Then the recipe said to remove the lid so the apples juices can reduce down some more to the consistency you desire.

 I think I let it go longer then an hour to get it the way I wanted.

No big deal though. Just do it however you want.

 When I had decided that it had cooked long enough.

 I used my hand blender thing and had some fun.

 Not bad, I thought it looked fine. After all I have never had it before.

 But it looked like other pictures enough.

Notice how much it cooked down. That pot started FULL.

 Now for the taste test. I thought is was good enough. Of course I could have added more spices and that would have been fun. Next time I probably will. I have a hard time following a recipe. The problem was that I didn't follow how many apples to start with. I just filled the pot.

But I would still call it a success.

Heck, you could just eat it like apple sauce if you wanted .

 After all it is just apples, sugar and spices.

 

Curious about the other half of my test bread?

Next week I will share what else I whipped up for the first time. (It was delicious!)

 This is how much I was able to make from a full pot of apples.

 I stored it in the freezer until I need it for the activity I volunteered to bring it to.

 

Here is a recipe to get you started. Change it up with whatever variety of apples you have and the spices you use. I doubt you could really go wrong. I even used brown sugar along with some white. Have fun and enjoy the aroma that permeates your home

Its FALL after all.

 

All Day Apple Butter

                       

5 1/2 pounds apples - peeled, cored and sliced                                                                          

4 cups white sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves  

1/4 teaspoon salt                                                    

 

 

Directions

1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze

Apple "Surprise"

For our "Garden to Table" night we spotlighted a couple different apple dessert recipes.
Simple me made a quick and easy Apple Crisp. Then when we began sampling the tasters table, I saw that Sister Cox had several dishes that looked like more Apple Crisps. Was I Surprised (see below for the surprise ingredient)...

Here is the one I threw together:


APPLE CRISP

4 apples -peeled, cored and chopped
1 dash ground cinnamon
1 dash ground nutmeg
1/2 cup walnuts
1/2 cup pecans
1/2 cup brown sugar
1/2 cup all-purpose flour
4 tablespoons butter, diced
1 pinch salt

Place apples in pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 min.
In a food processor chop nuts with a few pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
bake for 30 min at 350 or until golden brown.

Now since I think a recipe is only a suggestion. This is what I did, and it tasted great! I dumped a bottle of apple pie filling that I had bottled the week before. All of the spices were already in it. Then we threw some walnuts over top and put the flour and sugar topping over that. Then dabed it with butter.

Here is the recipe of the ones Sister Cox made, with the Surprise ingredient:


Zucchini Crisp
5 c. Zucchini or summer squash, peeled, seeded, sliced or chopped
similar to the way you do apples for pie (the large, overgrown squash
work best)
1/2 c. sugar combined with 1 T flour
1 tsp cinnamon
1/2 tsp each of clove, nutmeg
1/4 c. lemon juice
3/4 c. water or apple juice
combine ingredients; bring to boil in covered pan, then uncover and
simmer for 10 minutes

Crumb Topping
1/2 c. oatmeal
1 c. flour
1/2 c. soft butter or oleo
1/2 c. brown sugar
Mix with pastry blender until crumbly. Place zucchini mixture in 9x13
ungreased glass pan. Cover with topping and bake at 350 for 45 min.
Cool and refrigerate.

You would have to see and taste it to believe it!  I did, and I still can't believe it was squash. It looked and taste just like apples. I believe she used Patty Pan Squash. However, as you can see from her instructions, you can use whatever you have. Just slice it up like an apple.

Bottled Apples

Here is a Really easy and great way to bottle apples.

This recipe came from...

A ward Blog in Bountiful.

http://preparednotscared.blogspot.com/2010/07/preserve-it-canning-corner-bottled.html

Thank You Ladies!

I especially Love their motto...

Prepared Not Scared

Words to Live by.

 

Bottled Apples

are very easy to do and can be used to make

the most amazing applesauce, apple pie, apple crisp and

if you like, they're even good straight from the jar!

 

Here's the Recipe:

Canning apples is alot like canning peaches.

Peel and Slice the Apples.

I do it this way, just because I like a bigger piece of apple.

But I've done it this way to and it's definately alot faster!

If you peel and slice your apples this way you will end up

with "slinkie apples" . . . just slice the whole "slinkie"

in half before adding the sugar.

Pour Sugar Over the Apples . . . Enough to Coat the Apples.

I sprinkle the sugar after I have a large bowl full

and then just lightly toss the apples to coat them with the sugar.

I usually do a lot of apples and end up needing to put them into

a 5-gallon bucket, but you can do as many as you want.

Pour the sugar coated apples into a 5-gallon bucket

if you are making a big batch and cover with plastic wrap.

Smaller batches are made the same but can be kept in the bowl

you were using and covered the same way.

The apples will sit over night and in the morning they will be a little bit

brown . . . but don't worry, that's how they are supposed to look.

Layer apples into 1-quart canning jars and then add enough of the

syrup to fill the jar to within 1/2" from the top of the jar.

Make a sugar syrup like the one you use for peaches.

(I usually do 1 part sugar to 2 parts water and bring to a boil.)

Wipe jar rims to make sure they are clean.

Add a new lid and tighten finger tight with a canning ring.

Process jars in a water bath canner for 25 minutes.

Make sure all of the jars have a seal before storing.

Unsealed jars need to be refrigerated.

After a couple of weeks, you will start to notice that there

isn't alot of liquid left in the jar. The apples will absorb the liquid,

which is exactly what's supposed to happen, so don't panic

and throw them all away.

(Which is what I almost did the first time I canned them.)

I usually like the more sour apple the best for canning,

just because it tastes so good in desserts,

but I have canned them all and never been dissappointed!

 

Riddle...(hint) APPLES

What do you get when you have one of these...

(A water Bath Canner)

 

 

 

 And you add one of these (the Red thing)...

(An amazing apple peeler, slicer. I LOVE this thing!)

 AND several pounds of Yummy Apples???

You get some pretty amazing Apple Pie filling!!

 

A few weeks ago we had the opportunity to purchase some very fresh apples straight from the grove.

Now I have some very tasty bottled apples as a result.

 

Here is the recipe that I used.

It is a family recipe that Chrystal Smith grew up with...

 

Apple Pie Filling (Bottled Apples)

4 ½ c. sugar

1 ½ tsp. lemon juice

¾ tsp. nutmeg

1 c. cornstarch

2 tsp. cinnamon

1 tsp. salt

10 cups water

Peel & slice apples. Fill jars with apples (pack them in full).

Mix dry ingredients then add water and cook until thick. Pour over apples in jar then water bath for 30 minutes.

The only thing I did different, was to put @ 2 1/2 cups of sauce in the jar then pack it full of apples. I actually did it both ways. It just seemed like I was able to get the sauce in the jar better if I added it before the apples.