Place in a large saucepan with the water, apple cider vinegar, lemon juice and Sukrin Gold. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. …
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Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash the apples. The juice will be filtered through the bottom into your bowl while the apple mush …
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5 cups water ¼ cup white sugar Directions Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring …
Cook on low for about 6-8 hours, stirring every couple hours, or until apple butter is thick and dark brown. Use an immersion blender to puree the apple butter. Or …
Stir all ingredients together, cover the pot and set to cook on low. Cook for 5-6 hours. Blend: Once the apples cook down and are a dark brown color, turn off the crockpot …
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Step 5: Freeze (or eat!) Once the mixture is completely cooled, spoon the apple butter into freezer containers, leaving a half-inch headspace. Devour it immediately, or seal it …
100g: Carbohydrate 3.4; Sugar 1.9g. 5. Spinach. When it comes to juicing spinach, you can call me Popeye. Spinach is the perfect low-carb juicing ingredient. 1 cup of raw …
4. Oven-Roasted Apple Butter . This recipe for Apple Butter in the Oven starts on the stovetop and finishes low and slow in the oven. Use a heavy pot, like a Dutch oven, to make this recipe so the apples cook evenly with no hot spots to …
Boil the water. Pour the apples into as many containers you need making sure that each pot/pail is just over half full. Add the creme of tartar to the boiling water and dissolve. Pour the water …
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Cut and core all your apples and place them in the slow cooker. Add your juice. Add your honey. Add your spices. Mix everything up and turn the heat on high. After a couple of hours, …
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Place the diced apples, water, and lemon juice in a blender. 3 pounds Granny smith apples, ½ cup light brown sugar, ⅓ cup water, 2 tablespoons fresh lemon juice, 1 …
Reduce heat, and hold the apple juice at 190 degrees for 5 minutes. Ladle apple juice into hot canning jars, leaving 1/4 inch headspace. Wipe rim, center lid on the jar, and tighten to finger …
Put half of the chunks in a food processor and blend until you get a smooth puree. Place a nut milk bag in a tall container, and spoon your puree in it. Make sure the nut milk bag …
Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes. Sterilize the …
This juice lets you enjoy the nutritional elements of kale and spinach. Start by placing six large kale leaves and one cup of spinach into your blender. Add 12 strawberries, …
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After the apples have slow-cooked for 10 hours, stir in the vanilla extract and break up the apple slices with a spoon. Re-cover and cook for 2 hours more. 4. Allow the …
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Besides using a juicer, this is a super-easy way of making apple juice. Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes.
Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
(If you've already extracted apple juice using some other method, the process of canning apple juice begins here.) In a large stockpot, heat apple juice to 190 degrees, but do not boil. Reduce heat, and hold the apple juice at 190 degrees for 5 minutes. Ladle apple juice into hot canning jars, leaving 1/4 inch headspace.
Spinach is the perfect low-carb juicing ingredient. 1 cup of raw spinach (30g) contains only 1 gram of carbs. It’s pretty much flavorless in your juices but is incredibly good for you. One ounce of spinach juice provides more than 100% of your daily intake of vitamin K.