Thursday, October 6, 2011


Pennsylvania Dutch Apple Butter...
40 large apples (about 13 lbs) cut up and cored.
1/4 cup water
6 cups of sugar
1 cup of cider vinegar
4 tsp of ground cinnamon
pat of butter
In a large covered kettle, simmer the apples and water until tender. Blend gently and coarsely. Measure out 1 gallon of pulp, place in a large pot. Add in sugar, vinegar, cinnamon, and a pat of butter.
Cover and bake at 400 degrees for 3hours, stirring occasionally.
Then check it. Depending on your altitude... it may need another hour to cook up into a nice thick sauce.

Pour hot into jars, process for 10 minutes in a hot-water bath.
Yield: 8-10 pints

*photo by Elaine A. Russell
**recipe is an adapted PA Dutch Country recipe from a century old cookbook.