Healthy Apple Butter Chat

crockpot apple butter
apple butter on gluten free biscuit

I love apples. In October in Georgia the apple are often prolific and wonderful.
Apples are full of vitamins (A, C, K) calcium, iron, trace of b vitamins, potassium and phosphorus and phytosterols, which the research shows they are wonderful cholesterol balancing chemicals. Science has been finding the old saying, an apple a day keeps the doctor away to be full of sound science in that apples are good for you.
There are many varieties and I have heard some nutritionist caution people that are watching sugar for health(diabetics) to payu attention to the type of apple because of the different sugar contents. The most recent research I have read suggests that gycemi numbers may not play that much role in the exact response to food. Number one rule about health also is that every person is unique and every person has a unique response so it can only be predicted in generalities.

When I had some not so crispy apples that were not that great to eat, I decided to make some crock pot apple butter. It is so easy. I usually peel the apples individually but I saw someone had boiled the apples in pieces and then mashed them through a sieve. That was so much easier and I froze the liquid that was left. The apple cores and skin and seeds are full of pectin so I saved the solution that I will use to make other jams and jellies.
I used sucranat* sugar. Half the recipe of sugar was all I needed and I added more cinnamon and pumpkin pie spice to make it the flavor I desired.

You just put the sieved applesauce in the crock pot with sugar and flavor and in about four hours on low you have a luscious butter. I freeze the butter in jars leaving room at the top for expansion in the freezer.
As long as I have a freezer I prefer this method but to can the apple butter you could use the water bath canning method. I would pressure the jars to make sure I got a tight seal if I was to do that. If your freezer fails or you do not have room you can always can the butters later.
This method could be used for any fruit but the left over juice would not necessarily have the pectin quality that apples do.

Just like my How to Cook without a Cookbook book, you can look for patterns in preserving foods and extrapolate.
Right now we live with seemingly unending information on the net for so many things. When I learned to can, it was not in my history, so we took books and studied them. For me the real help was when some experienced neighbors in Missouri took us under their tutoring and showed us. You can learn from books but one on one was so more about tips and confidence. Maybe it was my learning style because I find things on Utube also helpful if someone can show me.

*Sucranat comes in various stages of processing. I buy a brand that is very hearty large chunks of sugar cane that is just crushed and dried cane with all the molasses in it. This is twice as sweet as regular sugar so I usually halve the recipe and find it plenty sweet. I have bought various brands and they are often more processed than this one kind. You can use other sugars but I prefer one that has at least the minerals so that is slows the metabolizing of the sugar. For the most part all sugar in large quantities will raise blood sugar. I am working with coconut palm sugar right now and it is not as sweet. Supposedly slow to metabolize. I don’t think you would count it any differently if you are diabetic. Any time a product has more fiber in it then it slows the metabolism, except for popcorn, another discussion. Glycemic index is a term thrown around a lot but for carbohydrate counting diabetics this is not really shown in research to be very significant. This field of sugar and research and food is being studied a lot and there is a lot being discovered all the time. Hard to weed through all the most recent findings.

Stevia does not raise blood sugar but I wonder being sweet how it affects the body. All artificial sweeteners have negative affects, and I understand they are seeing that the body and insulin issues are still messed up by artificial sweeteners. I would not choose these from what I know about health.