Search results for query: *

I think the brown sugar would overpower the apple flavor. I used brown sugar in my pumpkin butter, but pumkin has a much stronger flavor. Still, it mellowed it out enough that people who HATE pumpkin pie loved my pumpkin butter. And the brown sugar made the butter quite dark as well.

Quote: Yeah. If I knew someone who worked in a lab I'd be sending in samples to see what the differences were. Sheesh.

Ya'll, we went to Dollywood Saturday and they had pumpkin butter for sale. It's much thinner and paler than ours. Ingredients were: pumpkin, sugar, cinnamon, cloves & nutmeg. I asked the lady about it and she said they pressure-cook the jars for about 45 minutes. How can it be said that...

I'm still on the fence about this pumpkin butter issue. DH pointed out that we baked our pumpkin before we put it through the Sauce Master, then boiled it for hours. So ours was cooked twice! He asks every older Southern woman he sees about this, and they all say not to worry. All the...

Quote: Betcha can find a few CRACKPOTS right here on BYC - no need to even leave the house. Hey! I represent that remark!

Quote: I told DH about the botulism thing. He asked an old lady working at the National Park. She doesn't even water bath her pumpkin butter. Just dumps some parafin on it, and then puts a lid on after it cools and sets. She told him every now and then you get a little mold in it, but you can...

I was thinking about pumpkin butter the other day. I'm the only one in my family that likes pumpkin pie. So pumpkin butter on a graham cracker would be like having pumpkin pie any time I want it!

Quote: How did it turn out? Are you happy? Wildsky, I always take the lid off my sauce to let water steam away. How does the apple butter get thick with that much water in it?

Is it mushy? Is there lots of fluid in it? Does it pretty much fill the crock pot? If the answer is yes to those questions, then I'd take the lid off for a while.

At some point you have to leave the lid off, though, or the water won't evaporate and let it thicken up. I did mine on the stove since I didn't have enough to fill my crock pot.

Ya'll, I made my first ever apple butter this weekend! But I cheated. I cored & quartered the apples, then crammed them into a casserole dish with a lid. I threw the dish into the oven while I baked some biscuits, then left them in there with the oven off while we all ate dinner. After dinner I...

Darn it. Now I have to make apple butter. Can I freeze it in big tubs, thaw it and actually put it in jars with the water bath later? I've been turning my berries to juice, then freezing the juice so I can make jars of jelly in the fall....