Apple Butter - more fall fun

It takes a half bushel basket of apples to make 8 pints of apple butter!  Making the stuff is definitely an act of love (and persistence).  Gathering the apples was fun, during our workday in the orchard last weekend.  It’s true what they say about one bad apple.  I didn’t get to the peeling/coring for a few days, so when I did, I ended up having to toss out a bunch of the apples we had gathered.  Preparing the fruit was fun, with the three-pronged gizmo that does all the work for you.  Then the apple slices (plus a ton of sugar, some cinnamon, cloves and lemon) simmered in water for a loooong time, until all was soft and sweet and smooth.  Next came sterilizing the jars and the canning process.  All in all, a task that took several days.  But the product is YUMMY, especially on toast with your morning coffee.

- 4 pounds apples -mix several varieties, if possible - 2 cups sugar - 1 cup apple cider or water - pinch salt - 1 teaspoon cinnamon - 1/2 teaspoon cloves - 1/2 teaspoon allspice - 1 lemon (optional)

Container: large pans, half-pint jars with lids suitable for canning

Prep Time: 30 minutes

Cook Time: 45 minutes

• If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
• Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
• Add sugar, salt, spices and, if using, the juice and zest from a lemon.  Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
• To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
• Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the  pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings.  Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.