PHIL'S APPLE BUTTER

Prepare apples as you would for applesauce:

quarter, core & steam until tender

Foley mill to remove skins and to create pulp

For every 1-cup of pulp add 1/2 cup sugar

I usually make 14-16 cups of apple butter so for 12 Cups pulp add:

6 cups of sugar

4 tsp ground cinnamon

2 tsp ground cloves

1 tsp nutmeg

Bring to a boil and simmer for 2 + hours.  It will turn dark brown as it cooks down.

To can: 

bring to full boil then turn off heat.  Then fill jars (remember to wipe edge clean before capping) cap and turn upside down for

10-15 minutes.  Jar should self-seal as they cool.