---------- 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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