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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Apple Butter Recipe
Apple pie spice is not just for apple pies! Cinnamon, cloves, allspice and nutmeg combine in this classic mix. Fresh apples cook down and become tasty, spicy apple butter for your fresh, warm biscuits.
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Yield: 5 Cups
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Level of Difficulty: Easy
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Cook Time: 10 Hours
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Prep Time: 10 Minutes
Ingredients
- 4 pounds
apples
- 2 cups
apple cider
- 3 cups
sugar
- 2 teaspoons
Apple Pie Spice
Directions
Stem, core and slice your apples. Place in your crock-pot or slow cooker. Pour the apple cider over the apples and toss to combine.
Cook on low heat for 10 hours. Add the sugar and apple pie spice. Use your immersion blender to mix the butter together. Blend until there are no chunks. If you don’t have an immersion blender you may use your blender.
Cover and cook an additional hour on high.
Pour into clean freezer jars. Let cool about 30 minutes before capping and freezing.
