Canned Apple Butter (Promise it's easy)

So, let me just say I grew up with a Nana who gardened, canned and made me help.  The cousins snapped many peas and beans, cut, and peeled lot of fruit.  I was the only grandchild who lived in town with Nana.  So I was able to watch much of the canning.  It was a CHORE for her, but I loved spending time in her kitchen. When Clint and I bought this home, we actually had room for our own garden.  Clint's  grandfather was a farmer in Mississippi so we were destined to go back to our roots.  (no pun intended)  

With our little garden I have been able to put up some great things.   For summer after summer I TRADITIONALLY canned like Nana.  Boiling jars, preparing contents, and bringing back to another boil to seal when cooled.  But I did some research and found that you can clean your Ball Jars, and lids in the dishwasher with a high wash, rinse and heat dry. One busy day after I did this, I put the contents inside the hot jars, just out of the dishwasher, and put the lids on good and tight.  BUT WAIT!  I had to take a kid to a lesson and did not put them on to boil, cool then seal :(

Yet, I came back they were all sealed.  I tried it with beans, it worked.  I tried it with hot sauce, it worked.  I tried it with jelly, it still worked.  Now, I don't know if it's our altitude or what?  Lubbock is at 3202 ft above sea level and we have a very dry climate.  Does that have anything to do with it?  I HAVE NO IDEA!  But wherever you are I think this method is worth a try!!!  

So here it is:  (FINALLY)  How you can apple butter!  Or you can do peaches EXACTLY the same way and amounts... Here is what you need:  12 sweet apples, 4 pint ball jars and lids, 1 & 1/2 sticks of unsalted butter, 2 t. vanilla, and 2 t. cinnamon, 1 1/2 cups sugar.

Take a dozen SWEET apples and core, peel and cube.  (I used Honey Crisp) They really cook down so you can count on about 3 apples to make one pint.  Put them in the crock pot for 4 hours on high with 1 &  1/2  sticks of unsalted butter, 2 teaspoons of vanilla, and 2 teaspoons of cinnamon.  Cover. I put my jars in about 1 hour before the apples are finished.

When apples are finished cooking and are tender, add 1 1/2 cups of sugar.  I prefer organic cane but you can use whatever you choose.  White granulated is just fine.  Put them in the blender on high until processed.  While they are still HOT, add them to your HOT jars JUST out of the dishwasher.  Tighten the lids and set aside to cool.  As they cool, you SHOULD hear some popping.  That is the sound of goodness and the sealing of your jars. 

After the jars are cooled, the center of the lids will be drawn down.  If you can press it and they pop down, then your apple/peach butter did not seal. But do not press them until they are completely cooled.   If they did not seal, it's no big deal!  You just have to put it in the refrigerator and not in the pantry.  Remember, a dozen apples will only make 4 pint jars so no great loss if it doesn't work for you.  But I have literally never had them NOT seal.  

Note:  when recipes say apple "butter" or peach "butter"  just know it is not the consistency of butter; it is more like baby food.  Now, I love baby food (not), but this is leaps and bounds above it!

Nona Lacewell
Sorry you didn't have a hot dishwasher Nana!

My hidden gluten problems...

So instead of a food post today, I thought I might give you some tips.  My husband and I just took our son out to eat for his birthday to a really nice steak house in our city.  (I do NOT miss children's birthday parties, party bags or bringing home more presents than a sugar- high child needs)  Anyway, I had NO BREAD, CRACKERS, or CROUTONS.  I instead had a wonderful steak, a baked sweet potato, and a salad with balsamic vinegar dressing.  NO GLUTEN.  Within 20 minutes I was sick.  I did not finish eating, and took the remainder of my meal home in a box for the 17 year old to devour as a late-night $30 snack.

I could not imagine what in the world I could have eaten to set off the roaring mass exodus of food in my stomach? It's like being in the first trimester of pregnancy all over again.  Who needs that?  NO ONE


There are a few things it could have been, and this is why you need to be great friends with your server. Always let them know you are gluten free!  Some will look at you with the the most puzzling look, like you just asked them to bring you a live monkey with a hat. Just say, "I can't eat wheat". You and I know there is more to it than that; but come on....they're young and confused. 




So, the bacon bits in my salad could have had gluten, they could have forgotten and picked off the croutons, or the steak could have been cooked on a grill that had previously cooked a gluten coated meat or vegetable.  (That is known as cross contamination)  Either way, don't let it get you down and let situations like this increase your love for healthy cooking at home!   Like this beautiful loaf of gluten free bread I made earlier in the day...Amazing right?






Well I go to eat a piece for my pity party of one and wouldn't you know it.  I open the butter and THERE, in the NEW tub of butter, finger marks.  Teenagers!!!! UGH We have knives.  Sharp knives, serrated knives, butcher knives, cutting knives, peeling knives, we even have a carving knife, a salmon knife, and a cleaner knife.

But I guess you have to go inside a drawer, use it and put it in the sink in order to butter bread.  God gave you fingers for that right?  WRONG  Remember, I'm a mom, a clean freak, I just had a gluten induced 'moment' and there are KNIVES in my house.  Use one! (or I might)