I then put the put apples through my food mill, which pureed them to a delicious sauce-like consistency and removed all the peelings. I added my sugar, cinnamon, and cloves to the puree and returned the pot to the stove to boil down to jelling point. The kitchen took on a glorious holiday smell, triggering fantasies of Christmas cookies, hot chocolate, and apple pies.
|Turtle cake, one of my favorite things in life|
Once the apple butter reached jelling point (rounds up on a spoon and falls off in sheets rather than drips), I poured it into my hot, sterilized jars, put the lids on, and placed them in a pot of boiling water for ten minutes. Around fifty apples produced just over 6 half pint jars of butter - which was a little disappointing after a total of 6 hours of work. I probably won't attempt that again this year. However, it tastes like Christmas on toast and I got some good reading time in.
|Apple butter and applesauce produced from 100 apples|
*Black Heels to Tractor Wheels, my second fluff read "break" since picking up Gibbons' Decline and Fall of the Roman Empire again. My first fluff read break was Coop: A Year of Poultry, Pigs, and Parenting. I highly suggest checking both out. Maybe not Gibbons, unless you're intellectually sadistic. I may fall into that category.