Last night I finished up a batch of apple butter. I used some leftover Crimson Gravensteins, Kings and our Apple Pie apples, made up a bunch of applesauce, added sugar and spices and left it to simmer away on the back of the wood stove all day long until it was thick and deep brown. I love being able to cook it long and slow that way. One of the virtues of a wood range. We had some from a jar that I didn't have room for in the canner on toast for breakfast this morning and it is wonderful.
Wednesday, October 22, 2008
Apple Butter
Last night I finished up a batch of apple butter. I used some leftover Crimson Gravensteins, Kings and our Apple Pie apples, made up a bunch of applesauce, added sugar and spices and left it to simmer away on the back of the wood stove all day long until it was thick and deep brown. I love being able to cook it long and slow that way. One of the virtues of a wood range. We had some from a jar that I didn't have room for in the canner on toast for breakfast this morning and it is wonderful.
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