This weekend was all about the Apple Butter.
My wife's family has a tradition of making this wonderful nectar of life each fall over the course of a hard work/good food/fun stories weekend.
I will recount the major events and steps below. Some of our pictures from this weekend can be found
here.
Step 0: Coordinate many family members schedules, the procurement of the proper apple butter making tools (
100+ year old copper kettle, cast iron stand, fire wood, apple peelers, mason jars, huge old wooden paddle for stiring ...), and the purchasing and storage of the perishables (
3 bushels of apples, 10lb sugar/bushel, secret blend of spices ...)
Saturday:Step 1: Gather at great-aunt's house to peel apples. 3 bushels of apples needed to be peeled, chopped, and cored. Luckily, two good apple peelers and two tired arms made short work of most of the work and two more people skilled with pearing knives finished it off. It didn't take nearly as long as I would have expected to go through the the boxes of apples (one box = one bushel)
Step 2: Em's mom was kind enough to take home the some of our mountains of apple peels to be boiled down to pull out the remaining juice an color from the peels. The result? A couple gallons of bright red apple juice which was added back to the process later.
Step 3: Prepare fire and rest of tools for tomorrow.
Sunday:Step 4: Around 7am, a few members started the fire, got it going good, and put the huge and very old copper kettle on filled with the apples and enough water to make them start to float.
Step 5: Cook. Stir. Cook. Stir. Repeat - For the next 8 hours we joked around, told stories, ate some good food, and stirred the pot
constantly. The pot needs to be stirred constantly so that the apple mixture doesn't burn or begin to stick to anything as the fire maintains a good rolling boil. It doesn't take long for the apple pieces to quickly break down and go from pieces of apple in water, to tiny specs of apple in apple juice, to apple sauce......
Step 6: After the apple mixture had lost several inches of water due to evaporation we added back the
apple peel-juice and cooked it some more
Step 7: When the mixture had once again lost the water, we added in the
30 lbs of sugar and stired virgorously.
Step 8: 8 hours after we started cooking, the mixture was a beautiful redish-brown color and had reduced in size almost a good foot down the sides of the kettle. When spooned onto a dish, no ring of liquid could be found around the plop (meaning it was done and good and thick) and the apple butter was finished.
Step 9: After carying the kettle over to near the garage, we setup a packaging line which consisted of scooping the sweet nectar from the kettle, filling mason jars, putting on the lids and screwing them down as tight as possible ... all the while trying not to burn ourselves on the moltan apple butter.
Step 10:
EAT. I love food. I love all kinds of food. But I have found few food in life that compared to fresh hot apple butter spooned onto a hot biscuit.
Mmmm Mmmm Good.
This was my first experience with the making of the apple butter (I have had the joy of sampling this lovely food for several years, it makes a great chistmas gift) and it was a blast.Now I just need to find some more biscuits ... :-D