---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Apple Butter
  Categories: Canning, Preserves, Fruits
       Yield: 8 pints
  
       8 lb Apples
       2 c  Cider
       2 c  Vinegar
   2 1/4 c  White sugar
   2 1/4 c  Packed brown sugar
       2 tb Ground cinnamon
       1 tb Ground cloves
  
   Yield: About 8 to 9 pints
   
   Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other
   tasty apple varieties for good results.
   
   Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in
   cider and vinegar until soft. Press fruit through a colander, food mill,
   or strainer. Cook fruit pulp with sugar and spices, stirring frequently.
   To test for doneness, remove a spoonful and hold it away from steam for
   2 minutes. It is done if the butter remains mounded on the spoon.
   Another way to determine when the butter is cooked adequately is to
   spoon a small quantity onto a plate. When a rim of liquid does not
   separate around the edge of the butter, it is ready for canning. Fill
   hot into sterile half-pint or pint jars, leaving 1/4-inch headspace.
   Quart jars need not be presterilized. For information about
   presterilizing jars see “Jars and Lids”. Adjust lids and process
   according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Apple Butter in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
   Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
   Process Time at Altitudes of Above 6,000 ft: 15 min.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
   Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
   Process Time at Altitudes of Above 6,000 ft: 20 min.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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