What is Apple butter?
Apple butter is basically a stronger and more spicy version of apple sauce, traditionally made by slowly boiled slices or puree in copper ends up to 12 hours or more. Apples are constantly mixed with long paddles. The heat causes caramelization of natural sugars fruit, which gives Apple butter a distinctive dark brown color.
The spicy taste of this spread comes from the addition of traditional spices of apple cakes, such as nutmeg, cloves and especially cinnamon. Commercially produced apple butter is generally available in food stores, but traditional domestic variety is usually preserved in jars for personal consumption or sells on local farmers' markets, craft shows and festivals. In fact, some people use it as a spice or spread for sandwiches, as well as others can use mayonnaise or mustard. The cans are said to be particularly good on sandwich ham or pork because many traditional Pennsylvanian or GermanCH recipes combine apples and pork. Although it is not used specifically as a sandwich range, it is also popular as a topping for pancakes, biscuits and butter toast.
The tradition of apple butter is considered to be brought to the United States Germans who settled in Pennsylvania. The so -called "Pennsylvania of the Dutch", corruption deutsch or German, was very pragmatic by nature and realized that in the winter months they needed a way to keep their food. Since the apples were abundant during the autumn season, they first began to keep fruit like apple jam or apple. However, a canned apple sauce did not have the lifetime they had hoped for, so a slow cooking process was developed. In addition, the cooking time has changed the apples to a more stable product and the added spices also helped in the protection process.
Duplication of the traditional process of apple butter production in modern times with all of thek has shown as a challenge. Some historical companies and other traditionalists still organize sitting where they are produced, using volunteers to mix pots in shifts and also maintain fire to ensure heat. Decent Apple cans can also be made in an electric slow stove at home. Applesauce mixed with very fine consistency can be placed in a slow cooker along with traditional cinnamon, nutmeg, spices and cloves. This mixture should be allowed to reduce for at least 12 hours, with a slight gap in the lid so that the steam can escape. Specific recipes for converting appleness into butter are available on a number of cooks and cooking websites.