Apples

 Well the apples are coming off the trees late this summer.  It seems in the past they have been ready about the end of May.  I thought this year I would post some pictures and the reciepe I use from Henrietta's Canning book.

Freezing and Canning Cookbook  published 1963, page 207.

Almond -Crab Apple Butter

4 qts crab apples

water

3 c sugar

1/2 teaspoon almond extract

2 drops red food color (optional)

I put in the food color to help me remember what flavor I 'm looking at.

Quarter the apples.  Cover with cold water and bring to a boil.  Then simmer until tender.

Put through a colander or food mill.  To the pulp (4 cups), in a shallow kettle, add sugar.  Boil rapidly,  stirring constantly as butter becomes thick, reduce heat to prevent spattering.

I'm too hot by now and choose to just thicken to make apple sause instead of apple butter.

Add almond extract and color.  Continue cooking until butter is thick.  Test for doneness.  Ladle into hot jars, leaving 1/2 inch at the top.  Cover with lids and rings and adjust.  Process in boiling water bath (212 degrees F)  Pint jars for 15 minutes, and quart jars for 20 minutes.  This reciepe makes 4 pints.