Pressure Cooker Apple Sauce & Apple Butter

Pressure Cooker Applesauce

Yield: Makes approximately 4 cups of applesauce.

Ingredients:

  • 10 large Jonagold apples, peeled, cored, and quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine. Select High Pressure and set cook time for 4 minutes. (It took about about 10 minutes to come up to pressure.)

 2.  After timer beeps use the quick release method to release the pressure. (You could also use a natural pressure release, but I’m impatient.)

 3.  Stir apples, breaking up large chunks, until you’ve achieved your desired consistency. (Or you can take the easy way like I did and blend the apples with an immersion blender in the pot.)

 How To Make Apple Butter

 I took this recipe off the Internet, it is very good and easy to follow.

I made this Apple Butter and it turned out very well.

 Note: As far as I know, you can’t use the pressure cooker to make Apple Butter, so I used a crock pot.

 Apple Butter Recipe and Directions

Step 1 – Make unsweetened applesauce!

That’s right, apple butter starts with applesauce! You can use store bought applesauce, but the apple butter won’t taste nearly as good as homemade.

 Note: I made my applesauce in my pressure cooker, cooking the apples for 4 minutes.

Step 2 – Fill the crock pot

Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts. Now, you CAN do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I’ve never had a batch burn in the crockpot.

 Step 3 -Add the spices

Add:

  • ·  2 tablespoons of ground cinnamon
  • ·  1 teaspoon ground cloves
  • ·  1/2 teaspoon of allspice
  • ·  2 cups sugar – In place of sugar, you can use an equivalent amount of Splenda (sucralose) OR 1 – twelve ounce can of frozen concentrated fruit juice (preferably a neutral juice, like grape or apple). You can skip the sweeteners entirely, too; but it loses a lot of the richness of flavor, in my opinion.

Step 4 – Cook the Apple butter

Set the crock pot on low or medium heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as
it boils slowly, so I also cover nearby surfaces with towels. You
don’t want to seal it tightly because you want the steam to escape
so it can reduce in volume and thicken. Leave it to cook for 6 – 12 hours. How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that’s fine but not necessary. I let mine go overnight.

It will reduce in volume by about half overnight.

As it cooks down (the next morning), add the remaining applesauce (about 2 or 3 quarts) and 2 more cups of sugar or other sweetener as described above. Then let it cook a couple of hours more to mix the flavors.

Step 5 – Wash the jars and lids

Now’s a good time to get the jars ready so you won’t be rushed later. The dishwasher is fine for the jars, the water bath processing will sterilize them as well as the contents! If you don’t have a dishwasher, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

 Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple butter.

 Put the lids into a pan of boiling water for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.

 Step 6 – Blend the apple butter (optional)

You want a smooth, creamy texture, right? The easiest way is to use a hand-held drink blender. It does a great job of making it smooth. You can also put it into a regular blender, but if you are going to do that, you might want to blend the apple sauce before you put it in the crock pot (it will be much thicker afterwards and won’t move in a regular blender). Another visitor says running it through a food mill with a fine screen or through a sieve works, too.

 Tips:

  • ·  Too thick? if the apple butter cooks down too much or is too thick for your liking, just add a little bit of apple juice and blend it in.
  • ·  Not thick enough? Just let it cook some more, with the lid off so the steam can escape!

Step 7 – Fill and seal the jars

 If the crockpot isn’t keeping the apple butter boiling hot, you will need to briefly return the butter to the stove to get it hotter. It varies from crockpot to crockpot. I find that if I set my crockpot on high for the 15 minutes before I fill the jars and stir frequently, it gets it boiling.

Fill them to within 1/4 inch of the top, wipe any spilled apple butter of the top, seat the lid and tighten the ring around them.

 Step 8 – Process the jars

Process means put them in the canner and keep them covered with at least 2 inches of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min. If you are at an altitude of 1,000 feet or more, see the chart below. Even though these times are right from the USDA, I usually tend to err on the side of safety and let mine go for 15 minutes; there’s no harm in going longer.

 

Recommended process time for Apple Butter in a boiling-water canner.
Jar Size Process Time at Altitudes of
0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Half-pints or Pints 5 min 10 15
Quarts 10 15 20

 

Step 9 – Done

 

 

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Best Cuts of Meat

“REDNECK COOKING AT IT’S BEST”

Note:

This is NOT my own post, but something I got off the internet but it is something I believe would be of interest to everyone.

Cooking “Real Food” is Not the Same
as Cooking Concocted Food

These cooking instructions are for 100% grass-fed meats. Not all so-called grass-fed meats are actually 100% grass-fed. Many livestock producers don’t even know that feeding grain to cattle on pasture makes them ineligible for the grass-fed label. Many researchers know even less about how cattle are raised, so what they think they are testing is not what they believe it is. So the bottom line question always remains, just EXACTLY what have the critters eaten? Our 100% grass-fed meats are just that. And that makes a real big difference.

For those of you who are not familiar with the major nutritional benefits of grass-fed meats, we urge you to spend a few minutes reviewing our Web site. Yes, many “professionals” claim we are not quite all here. But it is they who are still mired in the thinking of the 1950s.

Grass-fed meats are meats you can eat three times a day, every day, for optimizing your health. That’s because every chronic disease known to man can be tied to grain, grain-based foods, products from grain-fed livestock, and high glycemic foods. For more about the peer-reviewed nutritional science backing that claim go to Artemis P. Simopoulos. For much, much more on why grain is man’s first concocted food and why that makes it the most dangerous thing you can eat please check out the Omega-3 Essays section of my Web site.

Ted Slanker
The Fundamentals of Cooking Steaks and Roasts

First and of Utmost Importance
When I speak of low and slow cooking, what I am trying to do is warm up the inside of a steak or roast without overcooking the outside. This can only be done with low heat and a longer cooking period. Grass-fed meats are best when raw (steak tartar from a washed steak or boneless roast) and rare or medium rare when cooked. Many people have the idea that meat must be cooked until it turns brown on the inside. That is absolute nonsense. Please do not approach grass-fed meats that way.

Also, if the meat is still juicy after you have cooked it, you cooked it correctly. Cooking meat until “no blood runs” is another one of those idiotic things people do to ruin a good meal. Meat is 70% water and, yes, the water will have some blood cells in it. But it is not anything like blood from a major vein. So don’t get the willies when the juice is a little red. When the water is gone (no juice) you have jerky. I hope you understand what that means.

As I said, all meats are 70% water. When steaks and boneless roasting roasts are cooked beyond medium rare they are being dried out excessively. Once again, this is how you make jerky. Jerky is merely dehydrated meat. Jerky is tough and, without spices, not very palatable. So we highly recommend against overcooking grass-fed meats.

Rare or Medium Rare cannot be determined by the “redness” of the meat. Rare and Medium Rare are internal temperatures of the meat. A Medium Rare steak is cooked to an internal temperature of 150 degrees and is limber when removed from the grill. Rare is 140 degrees and quite limber. Sometimes it takes us 25 minutes to warm a steak up to rare. This is low and slow cooking at its best. Always keep in mind that grass-fed steaks can still be red inside when well done. A well-done steak is dry and extremely tough. It makes good shoe leather.

When I fire up my gas grill I immediately set the knobs on their lowest settings. At the same time I put the steaks on the cold grill. I call that “cooking.” The grill warms up slowly, but “slowly” depends on the ambient temperature. My first turn may be in 7 minutes. The “hot” side of the steak will still look just like it did when I put it on the grill. My next turn may be in another 6 minutes. This time the steak looks like it is starting to “cook.” If the temperature inside my grill is pushing much above 200 degrees F, I shut down the burners. I want a 200 degree grill — no more. Depending on various factors (steak thickness, winter or summer grilling, the wind, fresh gas tank or nearly empty gas tank) it may take another 7 to 12 minutes or more to finish warming up the steaks. (Do not use my timing methods unless you KNOW your grill is not very hot. Most grills will “toast” a steak in 15 minutes.) After the second turn I turn the steaks more frequently for two reasons. First I do not want the side facing the fire to get too hot. Better yet, I turn the burner off that’s directly below the meat. Secondly, by turning the steaks over I can check them for limberness. A limber steak is a tender palatable steak. A stiff steak has been “killed.”

Click this line for information on Cooking Terms, common cooking style descriptions.

General Cooking Instructions for Specific Cuts

STEAKS
Porterhouse Steaks are super-sized T-bones with extra tenderloin! The New York strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

T-Bone Steaks are super steaks. The New York strip is on one side of the bone and the tenderloin is on the other. T-Bones are premium grilling steaks that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Sirloin Steaks are a great, relatively lean boneless steak. They can be carved up in one-inch cubes for the finest Kabob meat on Earth or grilled as a nice large steak low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Chuck Eye Steaks are a great, boneless steaks that are kissing cousins of the Boneless Ribeye steak — although not quite as tender. They are a true Hunter Gatherer’s steak with a nice balance of lean to fat. They should be grilled low and slow to a doneness of no more than medium rare.

Beef Cube (Minute) Steaks come four to a one-pound pack. They’ve been through a mechanical tenderizer twice. They make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations. They can be fried at relatively low temperature in a pan with a little bear grease. (If you do not have bear grease, any of the fats from grass-fed critters will work just fine.) Cook to no more than medium doneness. Overcooking makes these steaks tough too. They cook up in a minute or so.

Beef Tenderized Round Steak is great for chicken fried steak (no breading please) and super for stir fry. In stir fry we cut the meat in strips. Once again, please do not overcook.

Chuck Steaks are cut 1/2-inch thick and are good for grilling. We like them for their great flavor. Chuck steaks consist of three primary muscles. Two of the muscles are on the tough side; the muscle in the middle of the steak is very tender. We grill low and slow to no more than medium rare. The less tender parts are sliced thin as we eat them. The tender muscle in the middle is a treat and is the same muscle that makes the Flat Iron Steak.

ROASTS
Eye of Round, Rump, Sirloin-Tip, Pike’s Peak, or Top Round Roasts are nice-sized boneless roasts for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point (internal temperature of 150 degrees) for optimum eating enjoyment. They should be thin sliced for serving and the slices should be red and juicy in the middle. When cooked in a crock pot these roasts can turn out to be like dehydrated presto logs. But some people like them that way. A good roasting temperature is 170 degrees. Expect it to take a few hours or more to get the internal temperature up to the 150 degrees.

Here’s a secret for successful crock pot cooking. Make sure the lid has a good seal. I’m not referring to an absolute seal like with a pressure cooker. But a seal that doesn’t readily allow the steam to escape. A roast cooking in a dry crock pot will turn out tougher than a boot.

Chuck Roast is an easy to prepare pot roast. Put it in the crock pot (or covered pot in the oven) at a maximum temperature of 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is amble juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion. Incredible flavor! (Sometimes folks cut little slits in the roasts before they cook them and put garlic slices in the cuts. Wow!)

Arm Roast is very much like a Chuck Roast. It too is easy to prepare. Put it in the crock pot (or covered pot in the oven) at no more than 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is amble juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion. Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the juice in the bottom of the pan. Throw the bone to the dog. Ladle the juice over the meat when serving. Incredible flavor! Incredibly good for you.

Ground Beef is a staple in my house and grass-fed ground beef is tops. It is great for meat loafs, ground beef steak, tacos (no shells please), meat balls, and the list goes on and on. Also, it’s great for a breakfast meat. That’s right, for proper nutrition one should eat meat three times a day.

Ground Beef Patties are simple and quick. Once again do not overcook. All one needs is an internal temperature of 160 degrees F (medium) to kill every pathogen known. At that temperature a patty is pink and moist in the middle.

Ground Bison/Buffalo has all the same great attributes of Ground Beef, but with a slightly different flavor.

BARBECUE and/or CROCK POT
Short Ribs are powerful flavored and perfect for barbecuing low and slow. You may have your own barbecue sauce, but if not order a bottle of Slanker’s Barbecue Sauce to go with your short ribs. Often we cook these cuts in a covered pan in the oven or a crock pot at about 180 degrees for six hours or so. They can also be used for making Beef Soup or Beef Stew!

Briskets have long been a Barbecue favorite. They can be marinated over night and then cooked low and slow the next day. Once again 180 degrees works wonders. When served the meat should be thin sliced across the grain at an angle. Briskets are also the cut of choice for making “Corned Beef.” Simply put this means the Brisket is soaked in a Salt Water brine for up to a week. Some folks add bay leaves, cloves, mace, peppercorns, garlic, allspice, and honey to the brine. After soaking, wash the meat thoroughly to remove the surface brine. Then cook low and slow for at least five hours in a crock pot with a little fresh water, cabbage, onions, and herbs. Serve hot or cold.

SOUPS, CHILI, AND STEWS
Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer. Imagine the carrots, onions, and other really good omega-3 vegetables in the pot stewing along with the great aroma of grass-fed beef. For a list of which vegetables are best check out my food nutrition data page.

Meaty Soup Bones make for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-fed beef.

Marrow Bones (grass-fed only) are making a comeback in modern cuisine because they are good fats. Also, marrow is supposed to be slightly higher in CLA than the rest of the animal. Marrow bones can be cooked alone for preparing gravies and sauces, or they can be put in stews and soups. Once the marrow is soft it can be dug out of the bones and stirred into stews and soups for boosting the already incredibly great flavor of grass-fed meat dishes.

Beef Bone-In Short Ribs are a very versatile meat product. They are not only excellent in a crock pot on their own, but they are exceptional for adding meat and flavor to both stews and soups.

Beef Chili Meat is a very course ground meat product. It is not to be cooked liked ground beef. One should not brown it first before putting it in the chili pot. It goes in with the beans and needs to cook slowly for hours — just like the beans — for optimal eating enjoyment. In other words, chili meat is intended to be cooked in water.

KABOBS and STIR FRY
Sirloin Kabobs are one of the “fun” barbecue meals. Place beef in bowl. Mix your favorite marinade; pour over beef, cover and refrigerate, stirring occasionally, at least one hour. Thread beef cubes and vegetables on skewers; brush with marinade. Either broil in a grill or an oven. In an oven broil kabobs with tops about eight inches from heat; turn and brush with marinade. Broil until done no more than medium rare. Brush with marinade again before serving. On a grill use the same approach as with a Sirloin Steak brushing now and then with your marinade.

PASTURED POULTRY
Pastured Chicken Fryer is smaller than a roaster and is cooked like conventional chicken. It can be cut up and fried, rotisseried on a grill, baked in an oven like a turkey, or cooked in a pot.

Pastured Chicken Roaster is an older, larger, tougher chicken. It can be cooked like a conventional roaster chicken by baking in an oven like a pastured turkey. For turkey cooking instructions see below. Best of all roaster chickens are super for chicken soups and similar dishes.

Pastured Heritage Turkeys are the same breeds of birds that were popular between 1850 and 1950. They are descendants of old original and traditional breeds that used to be universally used for the traditional holiday feast. They are the same birds you’ll will find in the American Book of Standards. It wasn’t until the development of the large breasted supermarket bird of today that the Heritage turkeys declined in popularity. With that loss also went the pasture raising methods that were responsible for the delicious subtle flavor that all pastured birds provide.

You’ll find the Heritage bird has longer legs, more flavorful dark meat, and just the right amount of white meat that is also flavorful. Naturally, when using pasture raising methods it takes longer to raise a bird and the fat profiles of these birds are more delicate. (They are higher in the Omega-3 fatty acid.) Consequently pastured turkeys must be cooked at a lower temperature for a longer period of time.

This means the flavor is already in pastured birds so our job is to bring that flavor out, not hide it or destroy it. The trick is slow cooking at 325 degrees and keeping the bird well covered until the last thirty minutes. You know it’s done when the meat separates from the bone and juices run clear. Remember to use your thermometer. Insert it into the center of the inner thigh muscle, not touching the bone, and cook to a minimum internal temperature of 180 degrees. Pastured turkeys have longer growing periods and their meat textures are well developed. So season lightly and cook it slow and covered. That’s part of the great taste.

GOAT CUTS
Goat Meat must be cooked very carefully since it is like venison; not in flavor, but in leanness. It is extremely lean. So the steaks should be “warmed up” low and slow (which means low heat and longer time) to no more than medium rare (internal temperature of 150 degrees). Some goats can be a little tough. Some are very tender. They can vary from critter to critter. So we prefer to have them rare (internal temperature of 140 degrees) than cooked any more than that. For sure they should be limber when served. You can use any heat source. We use a grill, but never let the temperature inside the grill exceed 200 degrees. Goat has a great flavor. But the small meat cuts are easy to over cook.

PORK CUTS
Our grass-fed pork products are the only ones that I always cook to an internal temperature of at least 160 degrees. Many of our porkers are wild, been running in the wild, have stood nose to nose with wild pigs, etc. In the wild they’ll eat anything a caveman would eat for sure. Since they are literally unmanageable I would not eat them raw. For sure, our grass-fed pork fat is the finest cooking fat known on the planet. Bacon grease (when we get bacon) is worth more than the bacon. Never, ever throw away the grease from cooking a grass-fed pig.

PRESSURE COOKER BEEF SAUSAGE DINNER

soup with sausage

PRESSURE COOKER SAUSAGE LINK DINNER

Ingredients

1 lb. pork sausage links
(I used 2 lbs. long round beef links)
2 onions, diced
5 potatoes, sliced thin
1 (16 oz.) can cream corn
(Next time I’ll use whole kernel)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup tomato juice
(it called for 3/4 cup, but I used 1 cup because of extra ingredients)
Instructions:

Heat cooker and brown sausage links.

Remove sausages.

In cooker layer potatoes, onion and corn.

Season with salt and pepper.

Place links on top and pour tomato juice over top.

Close lid securely and bring to pressure.

Reduce heat and cook for 15 minutes.

Serves 4.

As everyone probably knows, Pressure Cooking is my favorite way to cook, and I ran across this recipe the other day and thought I would like to try it.

It has a Cajun sound to it and by adding a little Cajun flavoring to spice it up; this will probably turn into a very good dish to serve for a change in recipes.

I will get back to everybody as soon as I try it out!

UPDATE:

I have made this recipe and it turned out very good, but I DID stray from the original version by doing the following:

  1. I substituted those LONG ROUND BEEF SAUSAGE LINKS for the pork sausage links. Fantastic
  2. I changed the 3/4 cup Tomato Juice to 1 full cup because of the extra ingredients. a little more won’t hurt!
  3. Next time, I will change the creamed corn to kernel corn. I believe It will be even better.
  4. I left the old measurements in so everyone could make it either way.
  5. Next time, I think I’ll add a couple of stalks of celery. I’m never satisfied with a recipe.
  6. Note: This could also be a very good soup to make on top of the stove, by adding extra Tomato Juice and stirring well to keep from scorching.

Uncle Buddy’s Zuppa Tuscana

BEEF ZUPPA TUSCANA

1 pound sweet Italian sausage, removed from the casings
5 slices bacon, diced
1/2 white onion, diced
3 cloves garlic, peeled
32 ounces beef broth
2 white potatoes, diced (no peeling necessary)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups spinach, fresh
1 1/2 cups heavy cream
1 cup parmesan cheese, shredded and divided

Directions:

Brown sausage and diced bacon in a French oven over medium-high heat until fully cooked.

Drain all but one tablespoon of oil.

Sauté onion and garlic in remaining oil for about 2-3 minutes.

Add back the sausage and bacon.

Add beef broth, potatoes, salt and pepper.

Bring to a boil over medium high heat.
1 Reduce to low and cover.

Simmer for about 15-20 minutes, until potatoes are fully cooked.

Add fresh spinach, cream and 3/4 cup parmesan cheese.

Heat over medium until warm (about 5 minutes).

Serve with a sprinkle of extra parmesan on top.

ENJOY.

Note: Wyler’s has a new product out that is very good, and it can be found next to the bouillon cubes.

It is a powder that you mix 1 teaspoon powder with 1 cup hot water = 1 cup Beef Broth.

It works great, and it is very cheap to use because one jar makes a lot of cups of beef broth and it comes in either BEEF or CHICKEN!

 

 

 

 

Uncle Buddy’s Chili Recipe

Uncle Buddy’s Chili Recipe

2 lbs. lean ground chuck

1 package  McCormick’s Original Chili Mix

1 Package McCormick’s Tex – Mex Chili Mix

1 Large Onion Diced – Vidalia, if possible

1 24 0z can petite diced tomatoes

2 cans light red kidney beans

1 24 oz. can water

Instructions:

Brown and drain Ground Chuck and place into at least an 8 qt. pot

Pour water, beans, tomatoes, onion, (Oh well, you get the picture)

After pouring everything into pot, boil at good boil for about 10 minutes

stirring well, then reduce heat to simmer for at least an hour.

 

You must keep it stirred well!

I realize that this chili comes from a prepared mix, but if you use BOTH packages of the Original and the Tex – Mex mixes,

you will agree that there is no need to do all that measuring and fussing over recipes some cooks do.

I have actually had several people call and ask me to make them some of my Chili, and it doesn’t cost an arm and a leg.

 

By the way, to make Firehouse Chili, add an extra package of Tex -Mex mix.

It will be all you need.

 

Thanks everyone,

Buddy Simmons