Nietzsche once quipped, “I notice Autumn is more the season of the soul than of nature.” On a recent trip to the apple orchard I was reminded just how true this sentiment is. The falling leaves, the crisp fall air and the wafting smell of fermenting apples completely rejuvenated my spirits. Perhaps it was the joy of watching my daughter run gleefully through the rows of trees. Or maybe it was the pride she took in finding just the right apple to pick. Or rather the fulfillment that she still needs her Daddy to reach the reddest apple high up in the tree. Whatever the sentiment may be, fall is indeed a season of the soul. A time to recollect, enjoy the fruits of the harvest and spend time with family.
Preparing the HarvesT
After spending a fun filled afternoon picking apples, the question became, what does one do with twenty pounds of apples? Of course there are pies and dumplings and caramel apples but my personal favorite has always been apple butter! There is nothing quite like the smell of simmering apples mixed with cinnamon, cloves and nutmeg. The way the fragrance permeates the house is quintessentially and deliciously fall. As the jars are prepared for canning and requisite taste testing is completed, the soul bathes in the season of fall.
As apples are peeled and sugars and spices are mixed, the soul contemplates the beauty of all that has been and will be. Nothing about peeling, coring and slicing twenty pounds of apples is quick. The time it takes not only allows for good familial conversation but also an internal examination of the soul. So perhaps apples are a metaphor for how we should approach life. Apples take two seasons to grow before they are ripe and ready for harvest. And so it should be with the soul growing and perfecting. So when the Lord of the Harvest comes He will find us to be perfect for picking.
Apple Butter
12 pints
servings30
minutes3
hoursIngredients
5 lbs. Apples
3 cups of water
1 cup Apple Cider Vinegar
1/2 cup Brown Sugar
3 cups White Granulated Sugar
2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
1 teaspoon Ground Cloves
1 teaspoon Ground Allspice
1/2 teaspoon Nutmeg
Dash of Lemon Juice
1 pinch of Salt
Directions
- Peel, core, and slice 5 lbs. of Apples
- Place Apples in large stock pot along with Water and Apple Cider Vinegar
- Cook on Medium Low heat until Apples are cooked down to saucy consistency
- Once apples are cooked down to proper consistency add Brown and White Sugars and stir well.
- After Sugars have melded well into Apples, add the remainder of the Ingredients and stir well.
- Let Apple Mixture simmer on stove for 2-3 hours, stirring occasionally, until a buttery substance is obtained.
- Once Butter has reached desired consistency remove from stove and allow to cool.
- Ladle into clean, hot pint canning jars, making sure to leave about a 1/2 inch headspace.
- Clean rim of jar, apply lid and tighten band finger tight.
- Process 10-15 minutes using hot water bath method.
Notes
- Once Jars are processed, Apple Butter will keep in cool, dry pantry for about 6 months.
- In order to get finer, saucier apple consistency it is recommended that a potato masher be used during the cooking phase.
- If Apple Butter gets to thick in cooking add a little bit of water to maintain correct consistency.
- Do not allow Apple Butter to scald to the bottom of the pot as this will ruin the whole batch.
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