Apple Butter Time

Reader Contribution by Brent And Leanna Alderman Sterste
Published on October 26, 2009
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If I had to choose one taste to remind me of childhood, it would be homemade biscuits (my maternal grandmother’s recipe) spread with homemade apple butter made by my paternal  grandmother. I inherited my grandma’s apple butter kettle, which is a large traditional copper kettle blackened with use, which stands on four cast-iron legs to be used over an outdoor fire. It looks a lot like this one they use at my parents’ church. That’s my dad stirring the apple butter.

I dream of getting my grandma’s kettle cleaned up someday and using it again, but for now we are forced to make our apple butter indoors. This year we bought a bushel of low-spray Ginger Gold apples from our friend’s farm.  A whole lot of them were eaten straight off, but we did manage to save some for canning.

We used an old-fashioned peeler to prep the apples, which worked great. Ella in particular loved cranking the handle.  (The worms loved the peelings.)

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