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Country Discussion Topics
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AppleButter Question
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Floyd    Posted 10-03-2002 at 04:07:44       [Reply]  [No Email]
Hello, I am going to try and make applebutter but do not know how much ingrediants to use. I know what ingrediants to use but do not know how many apples i will need. I plan on using a big copper kettle over an open fire. I know the basics but was looking for a "rule of thump" on how much to use. There are some great sites that i found about this but most use the "Croc Pot" cooking indoors. Any help would be greatly appreciated.

Thank you and happy day..


Katherine Livengood    Posted 10-23-2005 at 18:24:14       [Reply]  [Send Email]
My family has made applebutter for many years. Our only ingedients are apples and cider, in a 1 bushel to 10 gallon ratio. We start by cooking the cider in a large copper kettle over an open fire. Cook the cider until it has been reduced to about half it's origanl volume. Add apples gradually and stir until dark brown. It takes us all day to make a batch. We usally start with 30 gallons of cider and 1.5 bushels of macintosh and 1.5 bushels of cortland apples.


Katherine    Posted 10-23-2005 at 18:28:54       [Reply]  [No Email]
I forgot to say that we peel, core and cut up the apples before we add them to to reduced cider.


Bertha    Posted 09-19-2004 at 04:07:40       [Reply]  [Send Email]
Why is it called Applebutter when there is no butter in it? Does anybody know the reason or history behind Applebutter?


Rootietoot    Posted 10-03-2002 at 05:42:30       [Reply]  [Send Email]
I asked my husband about this- his grandmother used to make great whoppin kettles of apple butter. She filled the kettle half full with peeled apples cut up, and added water to not quite cover the apples. She seasoned them with a bag of cinnamon red-hot candies, and threw in a handful of new pennies, which settled to the bottom and helped keep the butter from sticking. Then she cooked and cooked and cooked until it was "right". She swore how long it took depended on the sign of the moon, but I think it depended on how carefully she watched the fire. You also might want to toss the apples in some diluted lemon juice as you cut them up, so they won't turn brown on you before you get to cook them.


Red Dave    Posted 10-03-2002 at 06:47:04       [Reply]  [No Email]
I'd be careful about using todays "new pennies". I read somewhere that they have more zinc in them than copper.


Floyd    Posted 10-03-2002 at 05:51:53       [Reply]  [No Email]
Thank you very much Rootietoot, and a thank you to your husband as well. Enjoy the day...

Floyd


Rootietoot    Posted 10-03-2002 at 06:08:44       [Reply]  [Send Email]
So, now I am thinking (drooling, smacking my dainty lips)of fresh baked buttermilk biscuits, with a smear of sweet cream butter and a healthy dollop of your apple butter. Does it get any better than this? Thanks alot Floyd...now I am obsessing.


screaminghollow    Posted 10-03-2002 at 06:30:45       [Reply]  [Send Email]
For BBQ sauce try equal parts apple butter, Italian salad dressing and tomato sauce, ymmmmm!


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