Apple Butter

Apple butter is a thickened apple sauce with added spices.

• 4 pounds cooked apple pulp
• 1 cups vinegar
• 1 cups sweet apple cider
• 2-1/2 cups sugar
• 1 tablespoons ground cinnamon
• 1/2 tablespoon ground cloves
• ½ pint (8 oz) glass jars
1. Quarter and core apples, leave the skin on. Cook apples in vinegar and cider on low heat.
2. Press apple pulp through a strainer or food mill. Put apple pulp in a pot and add sugar and spices.
3. Cook on low heat until thick, stirring frequently. This will take about 60 minutes.
4. Test for doneness – spoon a portion of apple butter into a plate. If a rim of liquid does not form around the butter, it has been properly cooked.
5. Without a delay, fill sterile glass jars leaving ¼ inch headspace. Wipe rims, tighten lids and process in a bath canner for 5 minutes. At altitudes above 1000 feet, process for 10 minutes.
6. Remove jars from canner and let stand undisturbed for 12 hours.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.