How to make apple butter

Wash the apples, examine each one for imperfections, remove stems and cut into quarters and then cut into chunks.

Cut out any worm holes or bruised spots — discard the whole apple if it has any mold visible.

Place the apple chunks in a deep stock or soup pot and add water to just cover. Simmer until apples are tender but not mushy.

Place the food mill over a large bowl or over the dutch oven/roaster. (The food mill has legs that clasp the rim of the bowl/pan.)

Remove the cooked apples from the water — discard the water. Run the apples through the Foley Food Mill in small batches.

Preheat oven to 300oF.

Place the pureed apples into the pot or roaster for the cooking process, bring to a boil over medium meat — stirring constantly.

Remove from heat and add the sugar and spices and stir well. Put the lid on the roaster or dutch oven and place the mixture into the oven.

Cook in the oven for four to six hours — stir the apple butter every hour and check for scorching or burning. Don’t worry it will be fine.

Cook until the apple butter is dark brown (from the cooking process and the spices) and it is a smooth, spreadable consistency.

Put the canner onto the stove top and fill to half with hot water — bring this to a boil.

Pour the hot apple butter into sterilized jars, leaving 1/4 inch head space. Place hot lids on jars, apply the screw bands and adjust by hand to tighten.

Place filled jars into the canner-rack and gently lower into the hot water. Add water if needed to cover all jars with at least one inch of water.

Bring to a boil and process in the hot water bath according to manufacturers instructions and your altitude.

After the jars are processed, remove from canner-rack using rubberized canning tongs and place on a folded towel to cool, do not allow jars to clink together, they might break or crack.

While the jars of apple butter are cooling they will seal, listen for the ping-ping-ping as they seal — a good sign!