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    Home » Everything Amish » Plain Culture

    The Amish Cook: Gloria's Apple Butter

    Published: Nov 25, 2019 · Updated: Nov 25, 2019 by Kevin Williams | Leave a Comment

    THE AMISH COOK
    BY GLORIA YODER
    Good morning from the Yoder’s home to yours.
    It’s Friday morning, the children are all sound asleep so I’m eager to
    seize these moments to fill you in on apple sauce day with grandpas.
    Yesterday excitement reigned high as Grandma and Grandpa made the trip
    from Danville Ohio to be spend time with their two sons and their
    families for a week. By the way, if you have the opportunity of being a
    grandparent, I want to encourage you as to what a blessing a grandparent
    can be. Even if our children have one set grandparents living out of
    state, they have a very special part in each of the children’s lives.
    Our children love talking with Dawdys (Dutch word for Grandpas) on the
    phone. Another dimension that is quite special to us is just to know
    that daily we are in their prayers.

    Apple butter and pickle sandwiches are staples of German Baptist Brethren gatherings... Not sure if Gloria likes pickles with her apple butter!

    Yesterday both Grandma and Grandpa helped the children and I make chunky
    applesauce. Daniel helped by taking care of the children including one
    little one that had a fever. The children relished the opportunity to
    work with Dawdys. I smiled as I watched Julia and Dawdy race. Dawdy put
    apples through our little hand crank apple peeler and Julia put the
    cores through the juicer. The four quarts thick juice we got from the
    cores is being turned into apple butter. As I write I can smell it as it
    is slowly baking in the oven.
    I was pleased with another 30 quarts chunky apple sauce to add to the 75
    quarts regular apple sauce we did a few weeks ago. Our children like to
    eat apple sauce along side almost any hot dish. We certainly should have
    more than enough for the following year. While most of the applesauce
    was canned I also put some in large containers and stuck it in the
    freezer to serve when we have church or perhaps for the adoption party.
    Today the children will help me turn off the rings and mark all the lids
    with a 19 which stands for 2019. Since I started writing the dates my
    jars some years ago I’ve really come to like it, that way if we do have
    any leftover from one year to the next I know exactly what was canned
    which year. Since we reuse our flats occasionally I still come across
    some that Julia ‘helped’ me write when she was only three or four years
    old. Now Austin is old enough that he too, wants to help Julia write the
    dates in the lids. Now the best part of all is left- putting the jars on
    the shelves in the can room, thanking God for food for the family.
    So we have two more days left with Grandma. I don’t have definite plans
    for today, although I do have a large basket full of butternut squash
    that are waiting to be cut, (peeled, cooked, and canned. We will then
    use it as a substitute for pumpkin.  (Should this paragraph be omitted??)
    Okay, now for a good old fashioned apple butter recipe.

    The Amish Cook: Gloria's Apple Butter
     
    Print
    Ingredients
    • 3 quart apple sauce
    • 2 cups cider
    • ½ cup light Karo
    • ½ cup dark Karo
    • 2 cups white sugar
    • 1½ cup brown sugar
    • 1 tablespoon real lemon
    • 1 teaspoon salt
    Instructions
    1. Dump everything into a large roaster. Mix and bake at 350 for 3 hours
    2. until thick and dark brown. Add 2 teaspoons cinnamon 30 minutes before
    3. removing from oven. Enjoy fresh on a slice of bread or pour into jars
    4. and seal.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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