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apple-butter recipe

Date:    Wed, 24 Nov 93 19:33:05 EST
 From:    James Massey (masseyj@alpha.acast.nova.edu)
 Apple butter recipe
 I make about 15 quarts of apple butter once a year, can it and eat it 
 throughout the year.  Here is my basic recipe:
 About 1 1/2 bushels apples (Rome, McIntosh, or combination)
 apple cider
 Wash apples, cut in half, place in huge pots with enough apple cider to 
 cover the bottom of the pot.  After the first pot is cooked, use the 
 liquid from the mush to cover the bottom of subsequent pots.  Cook the 
 apples on low heat for 12-24 hours.
 When cooked, allow to cool, then grind through a foley mill to remove 
 seeds and skins.  (You can use your hands and a sieve too, but it's much 
 harder.)  Then take the pink applesauce that you have created and place 
 it back in the huge pots with other ingredients as follows:
 1 quart applesauce
 2 cups sugar
 1 tbsp cinnamon
 punpkin pie spice to taste
 (note:  don't try to skip the first step by buying applesauce; it won't 
 Cook for 12-24 hours on low, until mixture has thickened and is a dark 
 brown color.  WARNING: make sure the heat is not too high, or the mixture 
 will scortch the bottom of the pot.  
 When finished cooking, turn the heat on high and place about 1 cup sake 
 per three quarts cooked apple butter, stirring constantly for about 15 
 minutes.  Then place in sterilized bell jars and can.
 kwvegan vegan