Most everyone likes apples.

Our family is no different.

We even grow some ourselves.

We planted two golden delicious trees in our yard not long after we got married.

It took several years for them to mature and produce a good crop. 

There was one year that the trees produced a bumper crop.

We estimated 13 bushels or more were picked and processed that year.

Several ladies from the neighborhood met at our house one Saturday for a community get-together while processing. 

Several trips were made to the backyard for picking more fruit.

They were washed, peeled and sliced while we visited, laughed and shared. 

We all have different recipes we like to make, so they were processed several different ways.

Some were cooked with sugar and frozen.

Some were cooked using sugar and cinnamon before freezing.

Our  freezer space was full and everyone present had all they wanted to place in their freezers.

We looked at the mountain of fruit still sitting before us.

A discussion was quickly started as to what to do with the rest of them. 

Since freezer space was gone, we knew that using jars would be necessary.

A quick search of the pantry produced the ingredients needed to make .....

Apple Butter

 10 cups applesauce(pulp)

5 cups sugar

1/2 cup vinegar

3 tsp cinnamon

1 tsp allspice

1/2 tsp crushed cloves

Mix all ingredients together in a large pot. 

Cook slowly until thick and brown (this will take at least a couple hours),  stirring often. 

Pour into hot jars and seal. 

Leave 1/2 inch headspace in jars. 

Wipe jar rim clean before placing lid.

Sterilize the jars:

Thoroughly wash and rinse the jars that will be used in canning.

Place in a large pot and completely cover with water at least 2 inches over the top of the jars.

Boil the jars on medium heat for 2-3 minutes to sterilize the jars.

Remove from water and place upside down on clean wire rack to drain water until needed.

Jars that are still warm work best.

Jar lids:

Place the lids and rings in a small pot and cover with water.

Heat on the stove over medium low heat.

Keep lids and rings hot until ready to place on jars so they will seal properly.

Several hours later, a jar was given to each person as they left for home.

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