16 cups cooked apple pulp
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*
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