APPLE BUTTER

Monday we spent the day cutting apples and making applesauce.  We did around 10 bushels of apples up in applesauce most of it will be used in apple butter.
 


After cooking the apples they are put through our strainer that separates the skins and seeds from the apple and makes our applesauce.


We found that if we run the skins through again we get a lot more applesauce, so we always run them through three times.


Here is the finished product – beautiful applesauce.


Tuesday we made our apple butter.  It took 11 hours of cooking over our fire to get the finished product.

 
Lots of stirring and lots of fellowship with family and friends.  We ended up with 69 quarts of apple butter.  
I tried to sweeten this kettle of apple butter with cider and so I added two gallons of apple cider during the cooking time.  I believe it worked since we only had to add about 3 ¼ pounds of evaporated cane juice to sweeten it.  (Back in the old days when we made apple butter with my in-laws we added around 25 lbs. of sugar.  The last time we made it we added only 10 lbs. of sugar.)
We also added about 2 ½ oz. of cinnamon for flavoring.  

Here is the finished product.


 We ended up with 69 quarts of great tasting apple butter.

What a wonderful family project! The end results look wonderful. Yum!

YUM!!

That's large scale apple butter at it's best!  I love how your applesauce turned pink, mine does that too, it looks so pretty.

Just so long as you don't get it confused w/tomato sauce!