MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Minted Apple Butter
  Categories: Can/preserv
       Yield: 1 servings
       4    Apples, cored, peeled
     1/2 c  Water
       1 tb Dry mint (3 tb chopped fresh
       1 ts Ascorbic acid color keeper
   Serve with ham, lamb, gingerbread, muffins, pancakes.
   My note: Original directions called for apples to be chopped and
   cooked with cores and peels. After discarding what looked like a lot
   of applesauce stuck to the peel and picking bits of seeds out of my
   teeth, I would suggest cooking the peels and cores separately to get
   some apple juice.
   Cook apples with water, mint and color keeper (sold with canning
   supplies) in a saucepan.  Bring to a boil, simmer about 15 min. until
   apples are tender.  Mash.  Continue to simmer about 10 min until
   thick.  Press through a sieve or use a blender if you have already
   separated the peel and cores.
   Ladle into hot clean jars leaving 1 cm headspace.  Wipe jar rims.
   Process 10 min in boiling water bath.  Store in a cool, dark, dry
   Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g
   carbohydrate, 12 calories
   Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared
   by Elizabeth Rodier 6/93