Been re-canning all my apple butter.
For the last 30 years, I've been making apple butter following my mother-in-love's recipe - Make applesauce by cooking down apples, putting them through a colander and then sweetening to taste. Then put the applesauce back on the heat, simmer it down to about half the volume, add cinnamon to taste, then can in a boiling water bath for 5 minutes.
This fall, my friend Peggy gave me a jar of her apple butter. My apple butter is good, but her's was just heaven! I asked what she put in it. The difference? Orange Zest! Since I already had all my apple butter canned and the markets were pretty much over, I decided I would wait till it was cold and redo any apple butter that I had left. Yum!
I'll have it at the markets next spring!
God Bless You All!
~Grama Sue
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