Apple butter у juice

ГДЗ Английский язык 4 класс (часть 1) Афанасьева. UNIT 4. Step 4. Номер №2

А. Используя образец, скажи, что есть и чего нет на столе во время завтрака Джона Баркера.
Образец:
tea/coffee − There is some tea on the table. There is no coffee.
flowers/plants − There are some flowers on the table. There are no plants.

1 ) milk/water
2 ) orange juice/soup
3 ) bread/ice cream
4 ) butter/jam
5 ) cups/mugs
6 ) plates/dishes
7 ) bananas/plums
8 ) apples/cakes
9 ) oranges/lemon
В. Скажи, что обычно есть и чего нет у тебя на столе во время завтрака.

Решение

Перевод задания
А. Используя образец, скажи, что есть и чего нет на столе во время завтрака Джона Баркера.
Образец:
чай / кофе − На столе есть чай. Там нет кофе.
цветы / растения − На столе несколько цветов. Там нет растений.
1 ) молоко / вода
2 ) апельсиновый сок / суп
3 ) хлеб / мороженое
4 ) масло / джем
5 ) чашки / кружки
6 ) тарелки / блюда
7 ) бананы / сливы
8 ) яблоки / пирожные
9 ) апельсины / лимон
В. Скажи, что обычно есть и чего нет у тебя на столе во время завтрака.

ОТВЕТ
A.
1 ) There is some milk on the table. There is no water.
2 ) There is some orange juice on the table. There is no soup.
3 ) There is some bread on the table. There is no ice cream.
4 ) There is some butter on the table. There is no jam.
5 ) There are some cups on the table. There are no mugs.
6 ) There are some plates on the table. There are no dishes.
7 ) There are some bananas on the table. There are no plums.
8 ) There are some apples on the table. There are no cakes.
9 ) There are some oranges on the table. There is no lemon. / There are no lemons.
B.
1 ) There is some water on the table. There is no tea.
2 ) There is some orange juice on the table. There is no soup.
3 ) There is some coffee on the table.
4 ) There is some bread on the table.
5 ) There is some butter on the table. There is no jam.
6 ) There are some eggs on the table. There are no apples.

Перевод ответа
A.
1 ) На столе есть немного молока. Там нет воды.
2 ) На столе есть немного апельсинового сока. Супа нет.
3 ) На столе есть хлеб. Там нет мороженого.
4 ) На столе есть немного масла. Там нет варенья.
5 ) Есть несколько чашек на столе. Там нет кружек.
6 ) На столе есть несколько тарелок. Там нет блюд.
7 ) На столе есть несколько бананов. Там нет слив.
8 ) На столе есть яблоки. Там нет тортов.
9 ) На столе есть апельсины. Там нет лимона. / Там нет лимонов.
B.
1 ) На столе есть немного воды. Там нет чая.
2 ) На столе есть немного апельсинового сока. Супа нет.
3 ) На столе есть кофе.
4 ) На столе есть хлеб.
5 ) На столе есть немного масла. Там нет варенья.
6 ) На столе есть несколько яиц. Там нет яблок.

Источник

Apple Butter

Learn how to make apple butter and fill your house with the aroma of cooking apples, cinnamon, allspice, and cloves. Our apple butter recipe is great on toast or spooned into oatmeal!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

It’s hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest.

What is Apple Butter?

Apple butter is made by slowly cooking pureed apples for over an hour. The sugars in the apples caramelize as the puree cooks, giving the apple butter its rich, sweet flavor and dark color.

In contrast to what the name implies, there is no «butter» in apple butter. The name comes from its smooth and buttery texture. Apple butter is delicious on buttered toast.

Don’t Throw Away Your Apple Cores!

Although apple butter takes time to make, the upfront part is easy. You do not have to peel or core the apples.

The pectin for firming up the resulting apple butter resides mostly in the cores and there is a lot of flavor in the apple peels. After the first cooking, these parts get discarded as the pulp is run through a food mill.

This recipe produces a traditional apple butter, which is both sweet and sour, the addition of cider vinegar just intensifying the flavor and giving it its tangy edge. It’s seasoned with cinnamon, cloves, allspice and lemon.

For more information on apple varieties, check out our Guide to Apples.

The Difference Between Applesauce and Apple Butter

Apple butter is a smoother, more concentrated form of applesauce. The methods for making the two both start out similarly, by slow-cooking apples until they’re soft and mushy. Applesauce will be ready at this saucy stage, sometimes with the addition of sugar and/or spices to flavor it. But to make apple butter, you puree the stewed apples and cook them down further so more liquid evaporates and the apples caramelize.

Alternatives to Stovetop Cooking

Don’t love standing at the stove stirring for ages? These two methods are way more hands-off.

• Microwave: Instead of cooking the seasoned puree on the stovetop in Step 5, cook it uncovered in a microwave, on medium heat setting to simmer, for around 30 minutes. If you do this, monitor the cooking every 5 or 10 minutes. Microwaves vary in their power.
• Slow cooker: In Step 5, transfer the seasoned puree to a slow cooker. Cook on low with the lid ajar (lay spoons across the cooker and set the lid on top) so steam can escape. Stir once every hour or so. Depending on your cooker, it could take up to 5 hours for the apple butter to cook down.

The Best Apples for Apple Butter

Look to softer apples, like Gravenstein, to make apple butter, as they will cook down faster. We also like the tart flavor of Granny Smith apples. Combine different apples to match your taste preferences. We recommend the following varieties:

• Braeburn
• Cortland
• Fuji
• McIntosh
• Golden Delicious
• Jonagold

Learn which apples are best to use in cooking and baking in our guide to apples.

Swaps and Suggestions for Homemade Apple Butter

• Switch up the spices. This recipe calls for cinnamon, allspice, cloves, and some lemon to bring out the flavor, but feel free to play around with others spices such as ginger and nutmeg if you wish.
• Switch up the sweetener. We recommend sticking with white sugar for a straightforward apple flavor. But readers have shared some of the swaps they’ve made in the comments. Check them out!

To Can or Not to Can?

Want to make larger batches of apple butter so you can have jars on hand for later and not worry about refrigerating them? Planning to give jars as gifts? If so, sterilize glass jars for canning. We offer detailed directions for water bath canning in the recipe below.

If you want to eat your apple butter up quickly, skip the canning. It keeps in the fridge for weeks as long as you’re not dipping dirty spoon into it. Or freeze it for later.

NOTE: For this recipe to be safe for canning, the sugar levels should not be reduced lower than to 1/3 cup sugar per 1 cup apple pulp.

Storing and Freezing Apple Butter

• Fresh apple butter will keep in the fridge for at least couple of weeks, if not longer.
• Sealed, canned jars of apple butter will keep for years in the pantry (they’re best used within a year, though). Once opened, they’ll also keep for weeks in the refrigerator.
• Frozen apple butter will keep up to a year.

Ways to Use Your Apple Butter

Whether you spread it on toast, swirl it into oatmeal, or serve it on a cheese plate, you’ll find a plethora of delicious ways to incorporate apple butter.

Источник

How to Make Apple Butter (with Canning Instructions)

This post may contain affiliate links. Read full disclosure here.

Apple butter is a luscious fruit spread made by slow-cooking apples until their sugars naturally caramelize. Historically, apple butter was cooked over a very low fire, sometimes for days at a time, until the apples transformed into a deep brown and took on a thick consistency.

These days, we can cheat a bit in our modern kitchens, but it’s still just as tasty as ever.

How to Make Apple Butter

Making apple butter is all about low, slow cooking. If someone asks you how to make apple butter, don’t bother answering if they’re not patient. It’s a fun little test, maybe just pause 15 seconds before answering, and if they can’t handle the suspense…tell them this is not a recipe for them.

The tradition of making apple butter goes all the way back to the middle ages, long before home canning was developed as a method of food preservation. The apples would be cooked on a copper kettle over a very low fire for at least 10-12 hours, stirring with a long wooden paddle. The low slow heat would cause natural apple sugars to caramelize, resulting in a deep brown color, and rich caramel flavor.

While traditional, slow-cooked apple butter is absolutely delicious, the method was actually developed as a method of food preservation. Sugar is a natural preservative, and making apple butter the traditional way concentrated the sugar in the apples to extend their shelf life as a spread. Sealed hot with a bit of oil or wax, apple butter would keep for quite a long time.

At this point in history, sugar mostly in the form of honey was expensive and a taste of something naturally sweet was a real treat. Traditional apple butter didn’t contain added sweeteners, and it actually was so naturally sweet that a bit of cider vinegar was sometimes added to add a tang and balance out the caramelized apple sugar.

These days, apple butter is often made at home using shortcut methods that take a lot less time. The addition of brown sugar isn’t traditional, but it does save a lot of time in the canning kitchen. Most modern recipes also include quite a bit of vinegar, as a nod to tradition, but largely to balance out the high levels of added sugar.

Know that anything you add to apple butter, besides the apples themselves, is completely optional and based on your own taste. Apples are acidic enough to be safely canned at home, and most modern apple varieties are sweeter than medieval varieties meaning they likely have enough sugar to stand on their own. Suggestions for added sugar, vinegar and spices are just that…suggestions.

I’m going to take you through the best way to make traditional slow-cooked apple butter, as well as the basics of canning apple butter at home.

Crock Pot Apple Butter Recipe

Copper kettles and low cooking fires are largely a thing of the past, but slow cookers are in just about every kitchen these days. No need to spend hours tending the fire and endlessly stirring when a slow cooker actually cooks even slower than the old-fashioned method.

Start by peeling, coring and chopping apples. If you’re ambitious, save the peels and cores to make apple scrap vinegar or apple jelly. Depending on how efficient you work, 5 pounds of apples will result in about 3 pounds of peeled/cored apple chunks (or roughly 12 cups).

I started with 5 pounds, but I’m pretty sure my oval crockpot could have held more like 10 pounds of apples and yielded considerably more apple butter.

The apples need a bit of liquid to get started, but it doesn’t take much. Add about 1/2 cup of apple juice, apple cider or just plain water to the bottom of the crockpot. Turn the slow cooker on high and put on the lid.

In about 2 hours, the apples will have softened and the whole pot will be bubbling. Remove the lid, and give the pot a good stir.

Your goal here is to break up the apples and basically make applesauce. You need applesauce before you can make apple butter, and if you really want to cheat you can just start with applesauce. It may take more time for the slow cooker to break down the apples to a sauce, depending on the variety.

If you want to save time, you can simply do this part on the stove before transferring the cooked sauce to a slow cooker. It only takes about 20-30 minutes to make applesauce on the stovetop, but it’ll take a few hours in the slow cooker to reach the same point.

Some people also use an immersion blender here to really break up the apples, but they’re going to be cooking for a long time and it’s not really necessary. They’ll naturally come apart on their own.

Once the apples are cooked, and you’ve got them stirred into a sauce it’s time to change gears for a real slow cooker apple butter. This is when you’d add any other ingredients (sugar, spices, vinegar, etc) and then turn the heat way down. If you’re really patient, choose “keep warm,” but even “low” is going to take a very long time.

Then use a chopstick or wooden skewer to pin the lid of the slow cooker just slightly open. The goal is to have the lid on to retain heat, but also have the lid just cracked so that moisture can escape helping concentrate the apple butter. Slow cooking is key, that’s what’s going to allow those sugars to slowly caramelize without burning.

Depending on your slow cooker and the natural moisture in the apples, slow cooker apple butter can take between 12 and 36 hours to cook. Be sure to stir it every 3-4 hours, and a bit more often as it gets closer to finished. When leaving it overnight, you can be extra safe and just turn the crockpot off or you can turn it all the way down to “keep warm.”

My crockpot apple butter made with 5 pounds of apples took about 30 hours, mostly on “low” but I turned it down to “keep warm” overnight as a safety precaution.

In the end, you’ll have a thick, rich, caramel-flavored spread…

Stovetop Apple Butter

So I’ll admit, stovetop apple butter is a bit trickier. Sure, it’s much quicker, but it’s very hard to make it right. Most modern stoves just don’t cook quite low enough to make apple butter without burning it on the stovetop.

If you search “stovetop apple butter” and then scroll through the pictures, you’ll actually notice that the texture is very different than just about every crockpot apple butter recipe out there.

It’s more of a thick apple sauce, and not quite the dark brown spread with a velvety texture that’s characteristic of homemade apple butter.

That said, it can be done assuming you have a thick-bottomed pot (such as an enameled cast iron dutch oven) and a stove with a low simmer burner. Be sure to stir it at least every 5-10 minutes, and a stovetop apple butter will be ready in about 3 hours (give or take, depending on the apple varieties and your stove).

The process for how to make apple butter on a stovetop is exactly the same as crockpot apple butter, just a bit quicker. Bring everything to a boil and cook for 20-30 minutes, stirring the apples to break them up into a smooth sauce. Then turn the heat all the way down to very low, and place a chopstick or wooden skewer in the pot to hold the lid open just a crack.

Cook very low for another 2-3 hours, stirring every 5-10 minutes, especially as it gets close to done.

Apple Butter Recipes

Thus far I’ve talked about technique, but some of you are thinking, come on…just give me an apple butter recipe already.

The thing is, making apple butter is all about technique, and the recipe is more or less up to your personal tastes. Like cinnamon, then add it. Want a sweeter apple butter? Then add sugar. Want a hint of tart? Add cider vinegar or lemon juice.

It really is that simple.

My homemade apple butter is just apples, but I know that’s not going to be to everyone’s taste. I like low-sugar jams, and a no sugar apple butter recipe suits me just fine. What can I say, I’m a traditionalist?

But if you do want to try a time-tested apple butter recipe with a bit more in it than just apples, here are a few to get you started…

Start with any quantity of apples, and cook them into applesauce with a bit of water. Then measure the strained applesauce, and to each cup of sauce, add 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp allspice. (This apple butter recipe is quite sweet, and a bit heavy on cloves in my opinion, but lovely otherwise.)

This unique recipe recommends you start with 2 parts apples (peeled and cored) and 1 part apple cider. Those are the only ingredients, but with all that cider there’s plenty of extra apple flavor and sugar. The apples are boiled in the cider on high until it reaches applesauce stage, then it’s turned to very low and cooked slowly, stirring frequently until thickened to apple butter.
Canning for a New Generation

A relatively new canning book, I love it because it has interesting recipes and reasonable amounts of sugar. They suggest starting with 6 lbs apples and adding 2 cups apple cider, 1 1/2 cup brown sugar, 2 tsp cinnamon, 1/2 tsp cloves, and allspice.

I’ve purposely not listed the recipes from the Ball Canning Books, which suggest adding a cup of sugar for every pound of fruit (before peeling). That actually works out to more like 2 cups of sugar to every cup of apple puree, which is way more sugar than I put in even the sweetest jams.

Things to avoid in an apple butter recipe:

There are plenty of bad apple butter recipes on the internet (and in books for that matter) and when I was first starting to preserve my own food at home I made several of them. Here’s what to watch out for…

Too Much Vinegar

The national center for food preservation has instructions for canning apple butter, and while they’re great on canning safety, their food recipes are often a bit strange. They suggest adding 2 cups of vinegar to 8 pounds of apples. I made that recipe and I actually had to throw it away because it made me gag. Don’t add more than 1/4 to 1/2 cup vinegar or lemon juice to a 5 to 8 pound batch of apple butter.

Too Much Sugar

This is a matter of personal taste, but at a certain point, it’s no longer apple butter and it’s basically apple jam or apple candy. Avoid recipes that have excessive amounts of sugar. Keep in mind that most jam recipes have around 1/2 to 1 cup of sugar per pound of fruit, and if you’re approaching that amount you’re making jam. Apple butter can be made without added sugar, and I’d suggest only adding 1/4 to 1/2 cup of sugar per pound of fruit at the most. Ideally more like 1-2 tablespoons per pound.
Too Much Spice

Cinnamon and other warm spices can be intense (or bitter) if added in large quantities. I’d suggest no more than 1/2 tsp spices per pound of apples.

Canning Apple Butter

Once you’ve made apple butter, it’s not quite “preserved” yet. A few jars will last several weeks in the refrigerator without canning, but if you truly want a preserve that’s going to last all winter, your best bet is canning apple butter.

Apples are naturally high acid fruits, with a pH somewhere between 3.2 and 4.0. That means they’re just fine for water bath canning without any added acid. Sugar is also optional, and it’s only added to apple butter canning recipes for flavor, not safety.

The biggest concern when canning apple butter is removing bubbles. I’d suggest using straight-sided canning jars like wide-mouth pint mason jars for big batches or straight-sided half-pint jam jars. Both of those are much easier to pack cleanly without air bubbles.

This time I was trying to be fancy, and I used a set of short wide-mouth half-pint jars, which I regret. They look lovely, but they’re really hard to de-bubble.

Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.

Turn off the canner and leave the jars in the hot water for an additional 5 minutes (this stabilizes the temperature and prevents siphoning as the jars are removed). Remove the jars to a towel on the counter and allow them to cool.

The lids should “ping” closed to seal within a few hours. Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use.

Apple Butter Recipes

It’s one thing to tell you how to make homemade apple butter, but the real question is how to use it. Sure, you can slather a bit on toast, and that’s downright delicious. Where apple butter really shines, in my opinion, is in baked goods.

It’s basically a creamy concentrated caramel apple, and it adds amazing flavor to muffins, pancakes, and smoothies.

Recipes Using Apple Butter

Now that you have a batch of homemade apple butter, it’s time to find some tasty apple butter recipes!

Источник