We got a huge bag of "cosmetically challenged" apples at the farmers' market from the end of the cellar-apple season - there ended up being a lot of Fujis. So I froze some after baking, and made a quart-plus of apple butter with the rest. We wish I'd made more!
Lacto-fermented Apple Butter
- a quart-plus (wish I could tell you how many apples, but you'll
have to figure it out for yourself...)
Bake, covered, at 400:
Apples- quartered and cored - not peeled
Once they are soft, take off the lid and bake another 15 mins, then
turn off the oven and let them sit until their edges are browned and
crisp (this is usually just me forgetting about them...).
Blend cooled apples in a food processor with:
1/4 cup of whey - drained from plain, live-active organic yogurt
1 tbsp seasalt
1.5 tbsp raw honey
Pour into a clean jar and cover with a sterile lid.
Let sit at room temperature for 3 days, then refrigerate.
Will last 2-3 months.
You might as well go ahead and plan to make more than one batch...!