Re: Ping: Barb re: apple butter

That sounds like a great recipe, Barb, except for the sugar, which may
give you diabetes (which I would replace with splenda, or the new
equivalent walmart product "Altern" which is 1/2 the price of Splenda
{I guess Tate & Lyle is going to be eating Walmart's shorts on this
one}, and the salt, which may give you HBP (which I would replace with
potassium chloride salt).

One thing I would personally try would be to chop the skins up in a
blender, as they have tremendous nutritive value (a lot of the good
stuff in fruit is in the skin).
Sincerely, BlackHawk

{ Exported from MasterCook Mac }

Apple Catsup

Recipe By: Kerr - 1947, posted to r.f.p.by Barb Schaller 12-2-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1 cup sugar
1 teaspoon peppercorns
1 teaspoon whole cloves
1 teaspoon dry mustard
2 teaspoons cinnamon
1 tablespoon salt
2 onions, finely chopped
12 sour apples
2 cups cider vinegar

Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
the onions.

Wash, core, and cut apples in quarters. Put into saucepan, cover with
boiling water, bring to boiling point and let simmer until soft. The
water should be nearly gone; then rub through puree sieve and for each
quart of pulp add the mixture of sugar, onions, and spices. After the
two mixtures are blended, add vinegar, bring to boiling point and let
simmer 1 hour.

Pour into prepared jars, seal and process in a boiling water bath for 10
minutes.
?????
Notes: IF this is the apple ketchup I once made many years ago, it
tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
recipe was an open-kettle method, now outdated. 10/28/04
_____

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