Pennsylvania Dutch Apple Butter...

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40 large apples (about 13 lbs) cut up and cored.

1/4 cup water

6 cups of sugar

1 cup of cider vinegar

4 tsp of ground cinnamon

pat of butter

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In a large covered kettle, simmer the apples and water until tender. Blend gently and coarsely. Measure out 1 gallon of pulp, place in a large pot. Add in sugar, vinegar, cinnamon, and a pat of butter.

Cover and bake at 400 degrees for 3hours, stirring occasionally.

Then check it. Depending on your altitude... it may need another hour to cook up into a nice thick sauce.

Pour hot into jars, process for 10 minutes in a hot-water bath.

Yield: 8-10 pints

*photo by Elaine A. Russell

**recipe is an adapted PA Dutch Country recipe from a century old cookbook.