Directions: |
Directions:On the first day, the crew peels, cores and cuts up the apples. We usually have two hand crank peelers working while the rest of the group is cutting up apples. (Of course the younger generation is playing and eating apples). Then apples are put in a 5-6 quart pan, adding about 2 quarts water and 1 tablespoon butter (to keep from foaming). Cook 15-20 minutes until apples are soft, not mushy, and still hold their shape. Once cooked, we pour them in buckets in the garage. Continue until all the apples have been cooked. We cover and cool overnight in the garage. The 3 bushel of apples we peeled and cooked for applesauce is then canned in the afternoon of the first day or the next day in the morning.
The next day, around 7:00 a.m., after the fire has been started, the apples with the liquid are put in the copper pot. Cooking outside, Helen and crew continually stirs the apple mixture until apples turn red (about 3:00-4:00 p.m.). Sugar and cinnamon is then added. We usually pour in part of sugar and cinnamon, stir, cook and taste. Sometimes a lot of tasting goes on until it is exactly right. After the apple butter suits everyones taste (Helen and Betty's), the pot is removed from the fire by two strong men. Then starts the process of filling the jars. Someone fills the jars, someone wipes the jars, someone puts on the lids and then they are carried to the house to be cold packed. Since the jars are already hot, it only takes about 10 minutes of cooking time in the boiling water. After cleaning the black pot comes everyones favorite time of roasting hot dogs and marshmallow to make smores. Of course we always try to have a hay ride also. |
This recipe for *Mom's Apple Butter* is from