This adventure into apple butter making was really an eventful experience. After the battle with the worms there was an encounter with a pressure cooker. Now I've used a pressure cooker before, but only the kind that only requires the press of a button and presto all you have to do is wait. This one is not electronic, therefore, immediately more terrifying. For those of you who are not acquainted with pressure cookers, I will give a small background. They are a kind of pot that allows you to cook under extreme pressure, which allows food to cook faster. Ok. Now if you decide to take the top off BEFORE the pressure is release, you will discover that the lid has suddenly turned into a flying torpedo. Luckily the pot I was using had a lid that is wider than the circumference of the pot opening, and there was a safety valve and a quick pressure release. All the same, still a little intimidating. Long story short I really couldn't tell when the apples had reached maximum pressure and just kind of winged it. The apples were indeed thoroughly cooked, and extremely mushy. Perfect for squeezing through the sieve.
I set to adding spices and sugar and started the two hour simmering process, stirring occasionally. I realize now that I was supposed to be stirring the whole time. I'm not sure if that is why the consistency is a bit more like apple sauce or if it's really just the size of the holes in my sieve. In the end I excitedly pulled it off the heat and tested. Too sugary. And too lemony. Well at least it would be good for cakes and bread. Right?
Actually everyone who tried it said it wasn't too sweet at all, and fine to eat. So some of it will find it's way into Aşure Ekmeği which is just a kind of sweet bread with nuts and fruit (YUM). The rest will hopefully be eaten at breakfast.
Now for the second batch. Everything started wonderfully perfect, and aside from adding just a tad too much clove, the taste was perfect (I decided to test-taste before adding the sugar and adjust accordingly). Then I made the very grave mistake of simultaneously having a skype conversation and boiling the apple butter. Which resulted in a burnt bottom. Ok salvageable. But then I went even further and put it into a jar that was too cold (which was room temperature, but I guess the butter was too hot) and proceeded to break the jar. Lovely. Now the second batch has a slightly burnt flavor.
I set to adding spices and sugar and started the two hour simmering process, stirring occasionally. I realize now that I was supposed to be stirring the whole time. I'm not sure if that is why the consistency is a bit more like apple sauce or if it's really just the size of the holes in my sieve. In the end I excitedly pulled it off the heat and tested. Too sugary. And too lemony. Well at least it would be good for cakes and bread. Right?
Actually everyone who tried it said it wasn't too sweet at all, and fine to eat. So some of it will find it's way into Aşure Ekmeği which is just a kind of sweet bread with nuts and fruit (YUM). The rest will hopefully be eaten at breakfast.
Now for the second batch. Everything started wonderfully perfect, and aside from adding just a tad too much clove, the taste was perfect (I decided to test-taste before adding the sugar and adjust accordingly). Then I made the very grave mistake of simultaneously having a skype conversation and boiling the apple butter. Which resulted in a burnt bottom. Ok salvageable. But then I went even further and put it into a jar that was too cold (which was room temperature, but I guess the butter was too hot) and proceeded to break the jar. Lovely. Now the second batch has a slightly burnt flavor.
