The Art of Canning – Spiced Apple Lemon Ginger Butter

Ever since I fractured my elbow, I’ve been finding new ways to fill up this empty void from my lack of surfing and mountain biking. It’s been two weeks and since then I’ve really started playing with my food a lot. I recently learned how to sterilize canning jars (thanks, Google) and I’ve done some research on food preservation and what-not. So yeah, this post is called the ‘Art of Canning’, but this is a post on my first attempt at canning (and a successful one at that!). Everyone pursuing some type of “Art” has to have a beginning. This is mine!

IMG_3900

About 8 apples chopped up.

IMG_3903

Random spices. Cloves, ginger, brown sugar, all spice, cinnamon.. lots of cinnamon. Oh and a whole grated lemon.

IMG_3908

Boiled this baby and the whole kitchen smelled of apples.

IMG_3910

I puree’d the apples, but not to the point of total annihilation, but to the point where it was still a little chunky and you could see strands of apple and lemon.

IMG_3911

My definition of a simmer.

IMG_3913

WOO. Jarred and now ready to sterilize post-canning.


IMG_3915 IMG_3916 IMG_3917

I still had apples leftover so I did this with them:

Melted some coconut oil and tossed some apples around with cinnamon and brown sugar. Then I baked them. They turned out decent– a lot more exciting than plain apples.
IMG_3873IMG_3878

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s