Monday, April 11, 2011

Apple Butter and Pickled Green Beans

Our favorite cookbook right now is Jam It, Pickle It, Cure It by Karen Soloman. I have never put a book to more use, and it is worth every penny. You can buy it here. The following recipes are adapted from her book.

Pickled Green Beans:

Makes 3 Pints

Stores In Cool Dark Cupboard For 1 Year


3 Pounds of Green Beans (stems intact)
9 Cloves of Garlic (crushed)
3 Tablespoons Brown Mustard Seeds
3 Tablespoons Yellow Mustard Seeds
6 Tablespoons Dill Seeds
3 Tablespoons Black Peppercorns
6 Teaspoons Kosher Salt
1 ½ to 2 ¼ Cups Distilled White Vinegar

-Combine vinegar, 6 cups of water and salt in a pot and bring to a boil to dissolve the salt
-Divide beans, garlic, and spices into sterilized jars. Leave 1in head space in jars
-Pour boiling vinegar solution into jars leaving ½ in headspace
-Place Jars in a hot water bath for 10 minutes

Apple Butter
Makes 4-6 Cups

Stores for 1 Month In Refrigerator

8 Pounds of Sweet Red Apples (Pink Lady, Fuji, Red Delicious)
2 Tablespoons Lemon Juice
1/3 Cup of Golden Brown Sugar
1 Teaspoon of Kosher Salt
2 Teaspoons Ground Cinnamon
1/2 Teaspoon of Ground Allspice
1/4 Teaspoon of Ground Cardamom

-Pre-heat oven to 350°F
-Peel, quarter, and core apples
-Lightly oil 2 baking sheets
-Cover pans loosely in foil
-Bake apples for 2 hours or until brown and fragrant. Rotate pans 180° after 1 hour in the oven

-Puree apples until smooth (about 4 minutes)

-Add the rest of the ingredients to the apples and puree again until pudding consistency
-Ladle into a sterilized jar and refrigerate

1 comment: