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Making Applebutter This copper tub holds about 20 gallon of apple butter. It takes about 12-14 hours of constant stiring to "thicken" the apple sauce and cinnamon mixture. Apples are peeled the night before, quartered, seeds removed and boiled into apple sauce. First of light, put 6-8 copper pennies (pre-1980) in the bottom of the tub. The pennies keep the apple butter from sticking to the bottom of the Kettle. Add apple sauce. Add sugar (to taste) add a couple 1 lb bags of cinnamon candies (to taste). |
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Adding the sugar. The constant stiring and copper pennies keeps the "butter" from burning. Keep the fire small. We keep a round row of logs around the fire to keep heat on the kettle. The fire will cause excess water to evaporate. It is perfectly normal that large bubbles rise to the top but it shouldn't be a fast boil. (ie., lots of small bubbles) Inside the tub. Churn until dark. To test, it should nearly stick to your spoon (thick). |
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If your not sure it's done, stir another hour. After you are satisfied it is thick, dip butter into clean quart jars with sealed (rubber ring) lids. The applebutter will last for a long time in a cool dry cellar/basement. If you open a jar and it looks like mold is growing on it, spoon out the mold and the rest will be good.
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