I've just come into a bunch of apples and thought about making some apple butter. I know that's not really a low carb item, but if I'm going to make it I'd like to have some I can eat. (sparingly) Does anyone know of a good recipe? I've seen the same one online a lot of times, that has applesauce and apple cider in it. Has anyone here made their own?

Oh, bummer, Terra! Last year we had a big discussion and someone posted a fab recipe. Unfortunately, that board is long gone :crying:

Hopefully, someone will pop in with another one!!!

If it was last year, then it's on this board and should be available using the search engine. All the posts from the prior board were transferrred onto this board. We have content going back to August of 2003.

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I can't find one with the search, but maybe I'll try subbing the sugar with Splenda. But I wonder if this will affect the shelf life of the apple butter, as sugar is a preservative. Anyone know?

I actually think it was 2 years ago. Sorry :(

You, know, I really don't know, but I would think it would be ok. They make s/f jams and jellies all the time...

Anyone??? I have little to no experience with canning :o

I asked the Splenda customer service reps about Splenda's preservative qualities for canning. They told me Splenda does not act as a preservative like sugar. So, you would need to process your jars of apple butter according to good canning procedures. Or, only make enough to consume within it's refrigerated shelf life.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

I did a lot of reading about it, but I think I'll just make the regular stuff and ship it off to my kids. They love it. I think it could be done, but since it would be high carb with or without added sugar, it's not worth the hassle. Especially since I have to make some pickles, too...

This is a crockpot version I've made and it's excellent - don't see why you couldn't use cored, peeled, and finely diced or food-processor-chopped fresh apples for this!

Char's Crockpot SF Applesauce

5 cups unsweetened applesauce (2 23 ounce jars)
2 cups pourable Splenda
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon allspice
1 1/2 teaspoons crushed ginger (I buy it already crushed in jars, like crushed garlic)

Mix all ingredients together in a 3 quart crockpot. DO NOT COVER. Cook on High 5-6 hours, stirring occasionally. Let cool and refrigerate. Will keep several weeks. Can also be frozen.

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http://www.rootsweb.com/~genepool/recipes.htm

I've been looking through vintage recipes and stumbled across this one. Too late, I know, but might help someone else

Bless you, bless you! I have been thinking about making some sugar free apple butter... You musta read my mind!

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In the cookies of life, we are the chocolate chips.

I just read a tip online concerning apple butter made with sugar substitutes... it said that the apple butter will keep well if it is frozen...

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In the cookies of life, we are the chocolate chips.

It's not the making that's a problem; it's the storage. I don't think it can be canned without the sugar, but I'm just not sure. I saw someone selling sugar free apple butter at the farmer's market today and I don't even know if that's safe. Sugar is a preservative.

And I bought a dehydrator to make dried apples, too.

Terra, I really don't have any idea...

You might try a site that specializes in canning or freezing. I'm sure there has got to be a message board with that specialization.

Or, I could direct Trina in here, I'll bet she'd know

I think if you make the apple butter and freeze it, that will work! As you take a jar or container out of the freezer for use, let it thaw in the refrigerator. I would say to freeze your apple butter in small quantities, because apple butter has a tendency to mold after opening. Since this product will be SF, a smaller container can be used up quicker. I have canned and frozen lots of fruits and vegetables in my time. I even used to make my own homemade version of V8 Juice.

I hope this helps!

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Ozzie's Place

Susie, your answer was perfect!
I make s/f jam, and I always put it into little 4oz. freezer containers; I just don't trust anything s/f in a canning jar. Commercial s/f jams have preservatives in them.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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