Autumn. There are many things to love about this most anticipated of seasons (yes, even more anticipated than Christmas, ‘cos winter’s after that). Everyone will say it’s the sweaters, the layers, the changing colours and the casting off of sweaty, sand scoured mosquito bites that they love most; but for me, it’s always about The Food. This planet’s abundance will never cease to amaze me, and capturing those moments in flavors to share is what life is all about.
The apple is a fruit found in every kind of history and myth, folk tale and recipe book. It is one of the first fruits cultivated, so its sweet and savory capacities can sometimes seem limitless. I have a cook book, though, by the Rose Bakery in France, which cannot stress enough that simplicity in food is always your best bet. The fewest and freshest ingredients will always yield the best results. Right now, in Ontario, the early apples are a bit tart, very crisp and have a heady perfume that comes from lingering hot sun. These apples are great with sharp cheeses, but my favorite way to use them is in apple butter. A bushel of apples, little apple cider vinegar, a few spices and some local honey go a long way in a slow cooker.
Ingredients:
Two 3L boxes fresh early apples, or other tart apples
1/2 cup local honey (local to you!)
1 tsp sea salt
2 TBSP cinnamon
1/2 TBSP nutmeg
Tools:
Slow cooker (there will be different rules for an Instant Pot, so read the instructions!)
sharp knife
peeler
Optional:
black pepper for heat
turmeric for health
maple syrup for sweetness
no sweetener for savories
flower petals for beauty
Method:
Plug in your slow cooker and set it to high.
Wash your apples well, and core them. Peel them if you want a smoother butter, leave them in for health. Cut the apples coarsely (or real fine, if you like a labor of love) and put them in the slow cooker with everything else. Cook on high for about 8 hrs, then cook on low to finish another 8 hrs or overnight. For a very smooth butter, use a hand blender or tabletop blender. If you don’t mind texture, you can just whip it all up by hand. I tend to make it smooth for gifts, and just eat it as is at home. If you like canning, follow a pressure canning recipe after filling your sterilized jars at this stage. Otherwise, grab a spoon and toast the season! 
farmtheworld.org 