Here in the Midwest, my husband and I drive to an orchard about an hour away to buy apples in late October. He likes the Ever Crisp for eating. I like the traditional Winesap for baking. I also pick up a couple of half bushels of "seconds" from which I make applesauce and apple butter. My recipe, from the internet includes some brown sugar and spices, and after I puree it, some vanilla is added as the crockpot continue to cook until the mixture thickens. I can it for use throughout the year and for gifts. Like your recipe, mine does not require peeling the apples; the peel dissolves as they cook and then a stick blender incorporates it. Double win: peels do not end up in the trash, and the nutrition in the peel stays in the apple butter.
Wow Marliss, that sounds like such a wonderful fall tradition. I will probably start adding sugar once my toddler isn't eating this stuff by the barrel
I'd say up to a month if you are careful about only using clean spoons/knives to dip in. And yes, this can absolutely be frozen/defrosted. You can also spread it really thin on a sheet pan and bake on low to make phenomenal fruit leather.
Here in the Midwest, my husband and I drive to an orchard about an hour away to buy apples in late October. He likes the Ever Crisp for eating. I like the traditional Winesap for baking. I also pick up a couple of half bushels of "seconds" from which I make applesauce and apple butter. My recipe, from the internet includes some brown sugar and spices, and after I puree it, some vanilla is added as the crockpot continue to cook until the mixture thickens. I can it for use throughout the year and for gifts. Like your recipe, mine does not require peeling the apples; the peel dissolves as they cook and then a stick blender incorporates it. Double win: peels do not end up in the trash, and the nutrition in the peel stays in the apple butter.
Wow Marliss, that sounds like such a wonderful fall tradition. I will probably start adding sugar once my toddler isn't eating this stuff by the barrel
How long does it last in the fridge, and can it go in the freezer?
I'd say up to a month if you are careful about only using clean spoons/knives to dip in. And yes, this can absolutely be frozen/defrosted. You can also spread it really thin on a sheet pan and bake on low to make phenomenal fruit leather.
Maybe a dumb question, but I can't tell by the photo if you peeled the apples 🧐
Not dumb--I did not! They basically cook into mush, you genuinely can't tell that they're there, and it's a nice lil fiber boost