Over a Cup of Coffee: Louise’s Apple Butter recipe | CraigDailyPress.com

Over a Cup of Coffee: Louise’s Apple Butter recipe

Diane Prather

Diane Prather

Of all of the butters and jellies my mother canned, I remember Apple Butter the most. A favorite after school snack was fresh-baked bread, buttered first and then spread with Apple Butter. Most of the time Mom made the butter with windfall apples. (She never wasted anything.)

So I was delighted to receive an Apple Butter recipe from Louise Irvine, of Craig. I talked to Louise by phone, too, and had a delightful conversation. She had me in stitches with her story about making sauerkraut, but that's to come in a future column.

Louise says that this week's recipe for Apple Butter came from a book, "Putting Food By." It was given to her by her mother-in-law a long time ago. The page with the book's publishing information is in bad shape so that's about all she knows about it. (I know the feeling. Remember my book without cover pages?)

There is a lot of interesting information about preparing fruits for butters, sugars and cooking, spices, and more on the copied pages Louise sent me — more information than space this week — so look forward to more next week.

Old-style Apple Butter

½ peck unpeeled apples (1 gallon)

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2 cups sweet cider

about 5 cups sugar

1 teaspoon ground cloves

1 tablespoon ground cinnamon

½ teaspoon ground allspice

Cup apples and put them in a heavy kettle. Add the cider and cover. Cook over low heat until very tender, stirring occasionally. Cool slightly. Then rub all through a sieve (or use a food mill). Measure and combine with ½ as much sugar. Stir in the spices,, Simmer over low heat until dark and thick—about 2 hours. Stir frequently, for this scorches easily; an asbestos pad under the kettle will help. Remove from heat and pour into hot, sterilized jars, leaving ¼ inch headroom. Adjust lids and process pints or quarts in a boiling water bath for 10 minutes to ensure the seals. The butter will thicken as it stands. About 5 pints.

Courtesy of Louise Irvine, Craig

From "Putting Food By"

Note: There may be new safety directions for boiling water bath canning.

If you have a recipe that you would like to share with readers, call me at 970-824-8809 or write to me at Box 415, Craig 81626.

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