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.
Here is a good example of adapting a brownies recipe to your own healthy one.
This author wanted ½ cup of butter. Because the consistency of coconut oil is the same I just replaced item for item.
Pretty standard measure for any chewy type of substance cookie or bar.,.
There are all kinds of research about coconut fats.
If you use olive oil need a little less moisture somewhere else.
Want to try rice oil when I can find it at a good cost. Supposed to lower cholesterol.
We took the white flour and replaced it with whole wheat. You could use quinoa flour instead because we are not really need the rising power of the gluten in this item. Could cook them individually and ended up with a cookie type of dessert. I like the bars because they are quick but not as crunchy. Could use a muffin pan to cook the so they all have a crust. My family likes softer not crunchy. The outside edges are mine, and that is plenty for me that likes the crunchy.
1 cup of butter replace with coconut oil.
1 cup flour – replace with wwflr
4 eggs instead of 6(I doubled the recipe
Used a little less sugar then called for because I think the raw sugar is very sweet, I wanted cocoa brownies and I added rich chocolate chips and they were sweet.
Vanilla was homemade .+
Leavening aluminum free. (this amount also changes texture could have used half as much.)
Sugar replace with raw sugar, could use honey, again may need a bit more dry ingredient for moisture change.
The sucranat (a very lightly processed cane sugar and raw sugar do not dissolve as well so I had to melt the coconut oil and so I stirred the sugar in to dissolve it better and cool the melted fat,
I use a few less eggs to help make more chewy and less cake like they called for three, I doubled the recipe and used four. This is a cooking pattern to know more eggs give a more cake like texture.
I used pecan pieces cause they were the cheapest nuts I could buy this month and I love pecans.
You know I thought living where they grow they would be cheaper but like a lobster in New England they can get more sending them away. Looking for a producer locally I can score from.
I bet I spent 10 more minutes making these from scratch putting things out and away. The time is to organize your pantry to have the ingredients on hand for all different combinations and you don’t need to run to the store for an expensive box mix full of chemicals.
Pour vodka over vanilla beans and wait. I found them at whole foods. They are expensive buy $12 worth of beans lasted me two years. Much cheaper. I poured new vodka over the beans every time it got low and that seemed to do. I had a clear bottle in a dark cabinet but a dark bottle is probably better.
Today we are deep into the season of summer and at our church we have a program called Breakthrough to Joy. I facilitate a small group we have after our praise team leads us to His spirit. Then we have a teaching . Then we have an hour small group. This program is developed by the Oaks of Righteousness team(the Robinsons and others) and they are in process to get the program on the web for others to enjoy. I have facilitated small groups for 6 years. The time I went to take the class myself, my father went home. I did not think he was going to be with my Jesus but I was shown by the Lord, that he is singing in His choir. Several faithful praying people reached him for Christ at the end of his 88 years. Amen. This program set me free, and I think the prayers and “outside of time” work that I did with Jesus has made a difference in my life, and I have seen it in my children’s lives. Until I came to Liberty church in Marietta, Ga. I had never experienced anything like it and I have worked alongside of others to show everyone who wants to know that you can have an intimate relationship with Jesus. He will set us free from wrong ways of doing and thinking. The principles are all in the Bible but when worked together to perfect a relationship with Jesus, He shows up and will change your heart, even the subconscious heart that we know not of. It strengthens families and the body of Christ for bringing Glory to our Lord. Check it out through Oaksofrighteousness.org, (we have one on one prayer ministry available) or through Liberty Church.org that is full of major resources from our talented teachers and pastors, it is all on the web.
We live in a world of so much information it is easy to get Info overload. The great thing about the internet is that you can look up almost anything. The bad news about the internet is the same thing.
Gone are the days that if it is in print we can trust the information.
First rule in information is look at the source.
When it is not clear continue until you find information
that has a source.
Anybody with a bit of time can print and post online.
Consider that Wikipedia is a compilation of whoever takes the time to post. We can make a page on you and not put a bit of truth in it, so too all the posts. Some would not consider that even a source anymore.
If we are what we eat then that is one of the most important things we can talk about. We are physical and spiritual beings. Consider that in the “old” days simpler was better. People have survived on little food and simple diets. I heard a nutrition speaker one time and she lived in the Masai tribe because she was studying about the healthiest people in the world. They ate a handful of corn and drank cows milk mixed with blood. She had an allergy to corn and did only the cows milk for the blood was out of the question for her. By the end of two weeks she could eat the corn and all her diseases of allergies went away. I read that some of the prisoners during WW ll only had turnips to eat. They ate the tops, bottoms and dirt and they not only survived but a lot of the European disease left them, only to come back when they were rescued and were able to eat again the rich white foods, they had in the past.
One dentist had set out to study different groups and their teeth. He ended up noticing the difference in teeth and the diets. All the healthy groups ate many different foods and combinations but they ate mainly fresh foods, and that seemed to be the difference. Now we have such variety available it is a choice and a confusion. The best advice is to shop on the outskirts of the stores, so that everything is grown not processed. Then you ask about chemicals on and in the foods. Organic choices are often much more expensive, but in some food that contain the most of the bad chemicals it may be worth it. I used to be a big believer in juice but I think the processing that it takes for juice may make that a questionable “new” product and it is much better to eat the fruit with the fiber as well. I have seen over the years a lot of tooth decay because of juice.
Wisdom for life, health and relationships- what really matters