Real! Pre-1900 Shelf Stable Apple Butter, a Lost Art скачать в хорошем качестве

Real! Pre-1900 Shelf Stable Apple Butter, a Lost Art

Apple butter evolved before there were canning jars. This is my project to learn how to make apple butter the old way, so that it will keep without canning. I did a lot of research, cooked up a couple of test batches and things went pretty well. Support on   / skillcult   has been critical in keeping me experimenting and making content. If you want to help me help others, this is probably the best way to do it. Thank you Patrons for supporting the mission! Donations can also be sent via PayPal @: https://www.paypal.com/paypalme/Skill... Buy less, but buy it through my links! Shopping through my affiliate links generates revenue for me, at no extra cost to you, click links here, or go to my Amazon Store page: http://skillcult.com/amazon-store/ But seriously, buy less, do more. Standard gear I recommend. I either use or have used all of it. Council Tool Boys Axe: https://amzn.to/3z0muqI Bahco Farmer's File: https://amzn.to/3Hbdhij King two sided sharpening stone: https://amzn.to/32EX1XC Silky f180 saw: https://amzn.to/3yZzM71 ARS 10 foot long reach pruner: https://amzn.to/3esETmM Victorinox grafting/floral knife: https://amzn.to/3Jki1E9 Wiebe 12” fleshing tool: https://amzn.to/3sB0qSl Atlas Elbow Gloves: https://amzn.to/3FwB5g6 BOOKS: The Axe Book, by Dudley Cook: https://amzn.to/32kx7sN Bushcraft, by Mors Kochanski: https://amzn.to/32q2rpT Subscribe to my channel for more insightful Self Reliance related content: http://www.youtube.com/skillcult/subs... Click the bell icon to be notified of new content. Subscribing doesn’t mean that much on it’s own. Blog and website: www.skillcult.com/blog Instagram and Facebook @SkillCult There may be some confusion about the proportions. The proportions in old recipes seemed to mostly fall between equal parts of juice to whole unpeeled apples, or somewhat less apples than juice. So, for instance a barrel of juice and a little less than a barrel of apples. So, probably a ratio of somewhere between 1 to 1 and 1 to .75 juice to apples would work fine. I pretty much guestimated mine, but leaned toward using more juice than not. The apples are then peeled and cored before adding to the boiled juice, they are only measured whole for convenience. I think the reason all the accounts are written that way is that you would be making cider and saving out a certain quantity of apples to add, which is easier to do obviously without peeling the apples first. One difference is that there is a large portion of juice used, more juice than apples. The juice is boiled down, before adding cored and peeled apples. The whole lot is cooked down into a smooth paste, which used to be stored away in crocks and could keep for many years, apparently even improving in quality. The question now is how long will mine keep and what are the factors involved in whether it keeps or now. Some old information says that it keeps, and other information says it can sometimes spoil when warm weather begins in the spring and summer.