A Day of Cooking & Preserving

A day full of cooking & preserving. Everything from field to table

I filled two 5 quart Grok-Pots full of apples (from the two trees below) for apple butter. I used nothing but cinnamon in one batch and only cinnamon, cloves and a little pumpkin pie spice in the other batch. NO ADDED SUGAR! It turned out fantastic.

Update: Due to requests, I’m posting the apple butter recipe:

1. Slice and fill one 5 quart Crok-Pot to the top with sliced apples.
2. Add 3T of ground cinnamon. Add other spices if desired (cloves, allspice, ect..)
3. Crack lid & cook on low for a whole day smashing & stirring from time-to-time.
4. Excess liquid will steam off & you’ll see the volume reducing.
5. When total pot volume is reduced about 70-80% you’re ready to can.

Makes about 1½ quarts of thick delicious sugar free (processed sugar) apple butter. Contains somewhere in the neighborhood of 20 calories & 4 carbs per tablespoon for you bean counters out there

Next I made 4½ pounds of Elk jerky. 2½ pounds of unflavored (my favorite), 1 pound of Mesquite and 1 pound of Cajun. All the spices were fresh and contained no nitrates or MSG like the pre-packages garbage from the stores.