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Classic
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page 144
the kettle and put in the apples and cider, let them boil briskly till the
apples sink to the bottom; slacken the fire and let them stew, like preserves,
till ten o'clock at night. Some dried quinces stewed in cider and put in are an
improvement. Season with orange peel, cinnamon or cloves, just before it is
done; if you like it sweeter, you can put in some sugar an hour before it is
done. If any thing occur that you cannot finish it in a day, pour it in a tub,
and finish it the next day; when it is done put it in stone jars. Any thing acid
should not be put in earthen vessels, as the glazing is poisonous. This way of
making apple butter requires but little stirring; you must keep a constant watch
that it does not burn.
Pears and peaches may be done in the same way, and if they are sweet, will not
require sugar.
ANOTHER WAY.
It is important to have a large copper or bell-metal kettle, into which put the
cider as soon as it comes from the press; put it over a brisk fire, and boil it
half away; then put the cider from the kettle into clean stone jars, (warm the
jars to prevent the danger of breaking them;) have your apples pared and cut
over night, as many as would fill your kettle twice; have the kettle well
cleaned, and in the morning put in half the cider, and fill the kettle nearly
full of apples, and put it over a brisk fire; when they begin to boil up, stir
them down, which may be done two or three times, before you put in your stick to
stir constantly; then put in the rest of the apples and cider, as fast as the
kettle will take them, and boil it four hours after the last apples are put in,
stirring it all the time; you should have for the purpose a stick made of
hickory wood, somewhat like a common hoe, with holes in it.
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