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Apple Butter cooking

M

MattCatlin

Member
Well last Thursday I came home with 7 bushels of no 2 apple from an orchard. Spent about 8 hours paring/coring Friday, then ran the peeled cored apples through the grinder on my cider press. I had 5 5-gallon pails. Saturday I pressed about 5 gallons of cider and poured it in the kettle with the first bucket of mash and started stirring. Once the stirring got easier I'd add the next bucket. I cooked it from about 7:30 to 12:30 and it was ready for spicing very thick. I added 20 pounds of sugar 10 bags of red hot candys and 1/4 cup cinnamon. It is just deliciousl

I made the paddle from a piece we sawed out of a tulip poplar. Forged the brace out of a u bolt from a cultivator shank and spoked shaved the handle round. Looks like a antique.
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The batch we made the other day, we used cinnamin and a bit of ground cloves. That came out pretty good, too. Matter of fact, I'm chomping on a couple of english muffins slathered witth apple butter as I write this. Good stuff indeed!
 
That's a sharp looking paddle and a sharp looking stand for that copper kettle! Good job on both!

We had a lard paddle and an apple butter paddle. When I was a kid, I asked why we needed two different paddles. Looks like one would suffice, I thought. I received a withering look from one of the old folks and didn't ask again.
 
I relate to the process and the fine results. I need to say that there are cautions on using copper to cook acidic foods, and apples are mildly acidic.
Were it me I would do a bit of investigation. (I love Apple butter) Jim
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When dad and I make it we use our Victorian strainer and it saves a lot of time. I know we cook the apples a little before hand to help soften them. I havent help make it in a few years. This year he put up 28ish quarts I believe
 
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