Evening Republican, Volume 21, Number 208, Rensselaer, Jasper County, 11 September 1918 — Apple Butter Saves Surplus. [ARTICLE]

Apple Butter Saves Surplus.

Do not let the surplus apples go to waste, make them into apple butter. Summer apples make splendid apple butter, even without the use of boiled cider, which, however, is a desirable addition if it can be obtained. Pare, core and cut up the apples, add a little water and stew into apple sauce. Let this simmer gently at the back of the stove for several hours, stirring occasionally as needed to prevent sticking. When it is two-thirds done add one pound of white or brown sugar to each gallon. After cooking thick enough, stir in spices to taste. Pack in sterilized containers and cover with melted paraffin. If sweet cider is to be used boil it down to half .the original volume. By boiling it to a thick lump, less sugar is required. To each gallon of sweet cider use a gallon of pared, cored and sliced apples. Either add these to th? boiled cider and begin cooking, or stew them into apple sauce and add the sauce to the boiled cider. Cook gently but stir often for two hours, then add a half pound of sugar to each gallon of product, or use no sugar. Continue cooking and stirring until thick enough, stir in spices to taste, pack in sterilized containers and cover with melted paraffin.