Apple butter may be a healthier choice of spread than other breakfast spreads, but would not be considered to be healthy, as it does not give the consumer very many nutrients. Apple butter is more of an accessory food to put on your toast or other foods simply added for its taste.
Does apple butter need to be refrigerated after opening? Yes! Make sure that you refrigerate your apple butter after you’ve opened the can or jar.
16 Ways to Enjoy Apple Butter Spread
Use Apple Butter and pecans as crepe filling. Spread it on toast or English muffins instead of jelly. Mix with cream cheese and spread on bagels. As a side dish with any pork dish.
It’s actually the best one that you could think of. For a cup of apple butter substitute it with 1 ½ cup of applesauce.
Unopened apple butter can keep forever. … If kept refrigerated, your apple butter can last a little longer and if you’re freezing it, it should still be good even after two years. Opened. Stored continuously refrigerated, your apple butter should stay in a good condition for about a month.
Apple butter that has been continuously refrigerated will generally stay at best quality for about 1 year.
Yes, you can definitely freeze apple butter. Freezing is an easy way to preserve apple butter. Start off with clean and freezer-safe containers like mason jars or freezer bags. … Having a stash of apple butter ready will save you time in making your recipes.
Apple butter will thicken as it cools, so don’t worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.
The apple butter adds a spicy depth to the peanut butter. These would be a great addition to any party – a somewhat healthier addition to a calorie-laden game day table.
Apple butter works like applesauce in that you can substitute it for oil and butter, if you want. It gives recipes a super rich depth of flavor, and pretty much smells like fall in a bottle, which is why it’s perfect for snickerdoodles.
Apple butter is essentially concentrated applesauce.
It’s usually flavored with the usual suspects—think cinnamon, cloves, nutmeg, nutmeg or a handful of other “warming spices”—and the cooking process is similar. … What you’re left with is a dark brown, deeply caramelized spread packed with intense apple flavor.
Applesauce is a semi-solid sauce created from apples, some form of liquid (such as water or cider), warm spices, and sugar, if desired.
Apple butter and applesauce are both great substitutes for eggs when baking. The batter will be very thick when you spread it in the baking dish. Use a spatula to evenly spread it out in the pan.
Trader Joe’s Honey Apple Butter.
How can you tell if apple butter is bad or spoiled? The best way is to smell and look at the apple butter: if the butter develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
It’s really mostly just the cooking time. You do not want to overcook your applesauce so it is nice and smooth, we prefer apple jam to be somehow thicker and sweeter also to have some fruit pieces in there, and apple butter is apples cooked down to a buttery texture.
Set it on the stove on high to start boiling. Ladle in the warm apple butter (I like using a canning funnel), leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar. Remove the bubbles from the jar (I use a plastic chopstick).
BEST APPLES FOR APPLE BUTTER
Generally speaking, softer varieties of apples such as Fuji, Golden Delicious, McIntosh, or Jonagold work better since they cook down faster. I used a mix of Granny Smith, Fuji and Honeycrisp in my apple butter, and even the crisper varieties broke down well for a smooth apple butter.
There is always a danger that you thicken the apple butter too much. The easiest correction is to add additional applesauce to the mix and continue to cook the mix until it reaches the desired consistency.
Fruit butter will last about 10 days stored in the refrigerator and up to 3 months in the freezer.
If you are NOT canning the apple butter, ladle the hot butter into clean mason jars, wipe lids clean, secure lids on jars, and refrigerate (and/or give away). Apple Butter that is not canned must be kept refrigerated, and has a limited storage time.
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Jellies and jams do not need to go in the fridge because they have a water activity of around 0.80, and their pH is usually around 3. So they don’t have enough moisture to support bacteria and are too acidic for them as well. Conclusion: Keep your jams and jellies wherever you want to.
Freezing the apple butter
Remove the kettle from the heat and allow it to cool. Once it is cool to the touch, ladle it in to the freezer containers, leaving 1/2 inch head space in each one. Seal the containers and place in the freezer. Store the apple butter safely in the freezer for several months, up to a year.
Yes, you can freeze in mason jars. … First of all, if the jars do decide to have an earth shatteringly good time in your freezer, the breaks tend to be clean and kept intact by the frozen liquid. I have had a glass jar break on me.
Mason jars are a workhorse in the kitchen, and are the perfect simplified storage solution because they can be used in so many different ways. They’re durable, are plastic-free, inexpensive, and work perfectly in the pantry, fridge and in the freezer.
If the apple butter tastes too sweet for you, add about 1/4 cup of vinegar to the mixture. This will add a bit of tartness to the apple butter. Also, if the butter is too chunky for your taste then let the apple butter cool down.
The easiest way to thicken apple butter is to put it in the crock in a 350º oven without a lid. Stir it occasionally until it is as thick as you like it.
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