United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and

Vegetable

Division

Processed

Products 

Branch

Grading Manual for

Apple Butter

Effective January 1977

Reprinted May 1994
Apple

Butter

January 1977

Reprinted May 1994

This manual is designed for Processed Products Branch Personnel of the U.S.

Department of Agriculture. Its purpose is to give background information and

guidelines to assist in the uniform application and interpretation of U.S. grade

standards, other similar specifications and special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material,

or pictorial representation accredited to private authorship is used with the

permission of the individuals or sources cited. Unless a specific reference is

cited, the information in this manual has been compiled or developed from

sources available to the public as well as from technical knowledge of personnel

in the Department.

Following the suggested guidelines in this manual does not excuse failure to

comply with the Federal Food, Drug, and Cosmetic Act or any other applicable

Federal or State laws or regulations.

Except for official USDA inspection aids or devices and color guides (or

standards) produced under license of the Department, the mention of any

supplier, patented device, product, brand name or equipment does not imply

endorsement by the Department over any other similar, or equally effective

material.

Address inquires to:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, South Building

Washington, DC 20090-6456
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Table of Contents

Page No.

I. General ............................................................. 1

A. Purpose and Scope ............................................. 1

II. Production. .......................................................... 1

III. Identity -- FDA Requirements ........................................... 1

A. Ingredients ..................................................... 1

B. Ratio of Fruit to Nutritive Carbohydrate Sweeteners .................. 2

C. Soluble Solids Content of the Finished Butter ....................... 2

D. Label Declaration ............................................... 2

E. Processing .................................................... 2

F. Essence ...................................................... 2

IV. Raw Materials ........................................................ 3

A. Ingredients. .................................................... 3

1. Fresh Apples ............................................ 3

2. Dried Apples ............................................. 3

3. Apple Peelings and Cores ................................. 3

4. Juice or Cider ............................................ 4

5. Acid .................................................... 4

6. Sweeteners .............................................. 4

7. Spice ................................................... 4

V. Preparation and Processing ............................................ 4

A. Preparing the Mash ............................................. 4

B. Formula ....................................................... 5

C. Calculating Food & Drug Requirements for Fruit-Sweetener

Ratio for Sweetened Product ..................................... 5

1. Fruit .................................................... 6

2. Fruit Juice ............................................... 6

3. Sweeteners .............................................. 7

D. Fabrication .................................................... 9

E. Filling ......................................................... 9

F. Quality Control ................................................. 10

1. Color ................................................... 10

2. Consistency ............................................. 10

3. Defects ................................................. 10

4. Flavor ................................................... 11

5. Finishing Point ........................................... 11

Page No.

VI. Inspection of the Product ............................................... 12

A. Sampling ...................................................... 12

B. Inspection Equipment ........................................... 12

C. Setting Up The Score Sheet ...................................... 13

D. Net Weights ................................................... 13

E. Vacuum Readings .............................................. 13
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F. Fill of Container ................................................ 13

G. General Appearance ............................................ 13

H. Soluble Solids .................................................. 13

I. Grade Requirements ............................................ 14

1. Color ................................................... 14

2. Consistency ............................................. 16

3. Finish ................................................... 16

4. Defects ................................................. 16

5. Flavor ................................................... 17

6. Examination for Natural or Unavoidable Defects ............... 18
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I. General.

A. Purpose and Scope.

These instructions are designed to assist in the interpretation and

uniform application of the U.S. Standards for Grades of Apple

Butter. They do not attempt to cover all phases of manufacture.

II. Production.

Apple butter is manufactured by many canners who also pack other apple

products in the principal apple producing areas. It is also packed by many

who market large retail lines of preserves and jellies.

III. Identity -- FDA Requirements.

Fruit butters are standardized by FDA. Identity, label declaration, and

optional ingredients are covered. An outline of these requirements is as

follows:

A. Ingredients.

1. Fresh, frozen, canned, and/or dried (evaporated) mature fruit,

with or without added water, and screening out skins, seeds,

and cores.

2. The following safe and suitable optional ingredients:

a. Nutritive carbohydrate sweeteners;

b. Spices:

c. Flavoring (other than artificial flavorings);

d. Salt;

e. Acidifying agents;

f. Fruit juice or diluted fruit juice or concentrated fruit juice,

in a quantity not less than one-half the weight of the

optional fruit ingredient;

g. Preservatives;

h. Antifoaming agents except those derived from animal

fats; and

i. Pectin, in a quantity which reasonably compensates for

deficiency, if any, of the natural pectin content of the

fruit ingredient.
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B. Ratio of Fruit to Nutritive Carbohydrate Sweeteners.

Fruit ingredient is not less than 5 parts to each 2 parts, by weight, of

nutritive carbohydrate sweeteners.

C. Soluble Solids Content of the Finished Butter.

The soluble solids content is not less than 43 percent.

D. Label Declaration.

1. Name of product - Apple Butter

2. Each optional ingredient, except that:

a. Other than in the case of dried (evaporated) apple fruit

the name of the fruit used may be declared without

specifying the particular form of the fruit used;

b. When the optional fruit ingredient is prepared in whole

or in part from dried fruit, the label shall bear the words

prepared from or prepared in part from, as the case

may be, followed by the word evaporated or dried, shall

appear in the order of predominance, if any, of the

weight of such ingredients in the combination; and

c. If sugar or invert sugar is the sweetener used, the term

sugar may be used, and if the sweetener used is

derived from corn the term corn sweetener may be

used.

E. Processing.

May be concentrated with or without heat.

F. Essence.

The volatile flavoring materials or essence from fruit material may be

captured during concentration, separately concentrated, and added

back to any such mixture, together with any concentrated essence

accompanying any optional fruit ingredient.

IV. Raw Materials.

A. Ingredients.

Large packs of apple butter produced near the source of supply are

usually made primarily from fresh apples. Some packers use dried

apples almost entirely. Other packers use either fresh or dried or

mixed depending on the season, and for purposes of adjusting

quality. This situation permits packing this product in large cities as
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well as in the agricultural areas.

Any of the leading apple varieties may be used. Often varieties are

mixed. Because of the spices and cider which may be used,

packers are not always as critical about superior varieties as they

are in connection with apple sauce. Varieties are blended, however,

to enhance the flavor of the apple butter.

1. Fresh Apples.

Raw apples for apple butter are not peeled and cored;

however, they should be carefully sorted and inspected to

remove any visible insect damage, rot, and leaves, stems, and

other materials. Fresh apples stored outdoors on the ground

may develop a musty flavor or may spoil due to alternate

freezing and thawing. The use of frozen apples may seriously

affect the consistency of the product if not carefully

watched. Sometimes a dilute acid or lye bath is used as an

aid in removing spray residue and filth.

2. Dried Apples.

Dried apples for apple butter are usually chopped up without

removing cores or peeling. These apples are referred to as

chops. Occasionally peeled and cored dried apples may be

used. Often these apples are of good quality except that they

may be affected by oxidation. 

3. Apple Peelings and Cores.

Peeling and cores are used either entirely or in part by some

manufacturers. This is not an approved practice in the

industry because of the possibility of increased defects,

including insect damage, and spray materials from the peeling

excess. Excess peeling may increase the pectin beyond

normal needs. The Food and Drug Administration does not

approve of this practice and may well take action against it as

a violation of the Standard of Identity.

4. Juice or Cider.

Boiled cider may be used in the product to improve flavor and

acid content and to produce Old Fashioned apple butter.

5. Acid.

Vinegar is often added in small amounts. Some

manufacturers think that vinegar adds flavor. Acid also acts

as a preservative and decreases darkening of the top layer of

the product,
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6. Sweeteners.

Most apple butter is sweetened. Old Fashioned apple butter

may have cider added and little or no sweetener. The

sweeteners used are a matter of price. The cheapest

sweetener will usually be the predominant sweetener.

7. Spice.

Most apple butter is spiced, some is not. Cinnamon is the

basic spice; clove, all-spice, and nutmeg are

secondary. Spice oils may be used by some manufacturers

almost entirely because of the availability and price of the

spice oil. Ground spice usually adds dark speck material and

is a possible source of insect contamination. Spice houses

sell specific spice formulas in air-tight bags in the exact

amounts needed for certain size batches.

V. Preparation and Processing.

A. Preparing the Mash.

Fresh apples are washed, inspected and chopped in some type of

mill. These apples or dried apple chops are stewed in a very small

amount of water, often with some agitation to further disintegrate the

flesh. This stewing process varies from plant to plant; however, the

main purpose is to soften the flesh. The color of apple butter is due

to oxidation, the less oxidation the lighter the color and the more

oxidation the darker. Color control therefore may be exercised at

this time by stirring the apples with steam, air, or mechanical

stirrers. After a period of cooking the apple material may be

examined for color and compared with a previously determined

standard for color and consistency at this point in the

operation. Concentration is usually not more than 19 degrees Brix

at this time.

The product is then passed through a pulper of some type which

removes the peeling, seed, seed cells, stems, and other hard

particles by forcing the pulp through a screen. A screen with .027

inch perforations is commonly used. Some operators pass this pulp

through a fine finisher to further macerate the pulp and remove more

speck material. The equipment used may be identical with that used

in the preparation of tomato pulp. The product at this point is

spoken of as mash or pulp. Mash is one of the ingredients in the

formula.

B. Formula.

There is no single acceptable formula for apple butter. Within the

limits of the Food and Drug Standard of Identity, the ratio of fruit to

sugar varies considerably. It has been said that the higher
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percentages of fruit are preferred in the North, whereas the Southern

trade prefers a sweeter, less tart apple butter which is more highly

spiced. There are also local preferences, and certain packers have

built their trade on a certain type of apple butter. Some packers

pack several types.

The following established formula (which could be varied

considerably) will yield approximately as follows when concentrated

as indicated:

Apple Mash (% solids same as apples) 1600 lbs

Cane sugar 200 lbs

Brown sugar 200 lbs

Cinnamon 8 lbs

Cloves 6 lbs

Citric Acid 2 lbs

Vinegar 1 lb

43% Soluble solids (Food & Drug

minimum)

1341 lbs

45% soluble solids 1281 lbs

47% soluble solids 1227 lbs

50% soluble solids 1153 lbs

C. Calculating Food & Drug Requirements for Fruit-Sweetener Ratio for

Sweetened Product.

A current Food & Drug requirement is that there be not less than 5

parts, by weight, of fruit to each 2 parts, by weight, of the sweetening

ingredient (ratio of 2-1/2 to 1).

1. Fruit. 

For the purposes of calculation, the equivalent weight of the

fruit ingredient is determined as specified in the Food and

Drug Standard, that is, it is based on the weight of the fruit

solids used divided by the solids of a standard fruit. This is

accomplished by multiplying the fruit solids by a factor which

is the reciprocal of the solids of a standard fruit.

The factor of 7.5 given for apples in the standard of identity is

derived by considering the soluble solids of apples to be 13.3

degrees Brix. Therefore,
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or the factor for standard apples.

2. Fruit Juice.

The equivalent weight of fruit juice, whether single strength,

diluted, or concentrated, is determined in the same manner as

is the weight of fruit, i.e., the weight of the fruit solids in the

juice multiplied by the factor for standard apples (7.5). In both

fruit and juice, the weight of any added sugar is subtracted

before multiplying.

a. Equivalent Weight Formula.

The equivalent weight of apples and the equivalent

weight of apple juice (cider) in any apple butter formula

may be determined by substituting in the following

formula:

Equivalent weight of fruit (or juice) =

â ó û ê
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Example - 500 pounds of mash (consisting only of

apples and water) and testing 11.5 degrees

Brix is used for the batch.

â ê

Example - Find the equivalent weight of 1000 pounds

of frozen apples packed 4 + 1. A blend of

the fruit and sugar tests 30 degrees Brix. (4

+ 1 means 4 parts fruit to each 1 part

sugar. Therefore in 1000 pounds 1/5 or

200 pounds of the frozen apples is added

sugar).

ó û

Example - 40 gallons of boiled cider are used

weighing 9.00 pounds per gallon and

testing 19.8 degrees Brix.

Weight of cider = 40 X 9 or 360 pounds.

Substituting:

(For practical purposes the weight of a gallon of any

juice may be obtained from the tables contained in any

sugar product handbook. These show the weight for

each degree Brix.)

3. Sweeteners.

For the purposes of this calculation, the equivalent weight of

sugar is the weight of the solids in the sweetener.
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Example - Analysis of a production formula to determine

compliance with the fruit-sugar ratio.

Formula.

1600 pounds apple mash @ 16 degrees Brix

400 pounds sugar @ 100 degrees Brix

200 pounds brown sugar @ 95 degrees Brix

100 pounds corn sirup @ 40 percent solids

6 pounds spice

3 pounds vinegar

Calculate equivalent fruit:

Calculate equivalent sugar:

400 pounds sucrose @ 100 degrees brix - 400 lbs.

200 pounds brown sugar @ 95 degres brix - 190 lbs.

100 pounds corn sirup @ 40 percent solids - 40 lbs.

Total sugar 630 lbs.

Calculate the ratio of fruit to sweetener:

The requirement is not less than 5 parts fruit to 2 parts

sweetener (or 2.5 to 1). Therefore, the ratio meets this

requirement.

This formula then could produce apple butter which would

meet the Food and Drug Standard of Identity. This standard,

as well as our grade standard, requires that the product be

concentrated to not less than 43 degrees Brix.

D. Fabrication.

Production of the mash has been discussed. The principal purpose

of the cooking operation is to remove excess water and to blend the

various ingredients. This may be accomplished in several
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manners. In the original farm operation, apple butter was boiled

down in open iron kettles and stirred with wooden paddles. This

type of cook tended to darken the product by oxidation and to

caramelize some of the sugar solids both of which imparted a

traditional color and flavor to the apple butter. Often this darkening

and caramelization were carried to the extent of being objectionable.

Usually cooking is done in steam jacketed copper kettles with

mechanical agitators or stainless steel cookers with steam coils in

the bottom. Kettles designed for this purpose have dome coverings

with a small opening to minimize splashing of the hot

material. These domes also trap off a large part of the steam from

the cookroom.

Some preservers evaporate with vacuum equipment. This tends to

prevent caramelization and, therefore, produces apple butter with a

slightly different flavor. It is claimed that this apple butter has more

apple flavor and a brighter color than that produced by more

traditional methods.

The apple mash and sweeteners may all be added at the beginning

of the cook, or some packers prefer to cook the sugars with a small

amount of mash in order to provide the desired amount of

caramelization. More mash may then be added and boiled to about

the required concentration.

Spices are usually added at about the time the cooking operation is

finished. If added too early, much of the flavoring oils may be lost

by evaporation.

Concentrated apple juice (boiled cider) may be added late in the

cook. More dilute or single-strength juice should be added earlier to

prevent excessive cooking of the mash. Some packers run the

product through finishers to holding tanks which are provided with

agitators where spices are added and final adjustments made for

solids.

E. Filling.

Apple butter is packed in glass or tin. Usually there is no additional

process after filling. Glass containers are often rinsed with hot water

and 

inverted. Packers attempt to reduce the headspace as much as practical in

order to prevent oxidation of the top layer. Iron and tannin present in apples

cause rapid darkening after exposure to air.

F. Quality Control.

Quality control operations of particular interest to inspectors are

those concerning color, consistency, absence of defects and flavor.

1. Color.
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The color of apple butter is affected not only by the ingredients

used but by the cooking, type of equipment (metals) amount

of agitation, carmelization, and amount of exposure to

air. Often the color of the batch is controlled by the color of

the mash. Samples of mash are compared to standard

samples. The cook may be increased in time or more fresh

apples added in order to adjust this color. Color control of the

finished product is not usually perfect, that is, there is often a

slight difference in the color of the various batches -- early

batches are usually lighter -- late batches darker.

2. Consistency.

For best results apples should be mature. Both immature and

over-mature apples affect consistency and flavor. Blending

helps adjust the pulp to the desired solids. Consistency may

be measured by one or more devices and at one or more

points in the operation. These devices and procedures will

vary from plant to plant as will the standards which have been

set up for the particular measurement and place in the

operation.

The Bostwick consistometer is one of the common

instruments used in control work on the hot butter or

mash. Other devices may be based on the time it takes a

plummet to reach the bottom of a tube containing the product,

the length of time it takes to empty a container of the product,

the distance the product will flow in a given time, the

resistance the product presents to being stirred, or on other

similar characteristics of consistency. Consistency of the

finished apple butter is checked by pouring on a tray and

examining the mound and the amount of free liquid.

3. Defects.

Defects which affect the grade of apple butter usually originate

in the pulp. They are caused by the use of poor raw stock and

failure to 

remove leaves and stems before chopping. They may also be caused by faulty

machinery such as broken screens or improperly set brushes or paddles in the

pulpers or finishers. Failure to use a finisher or a fine enough screen on the

finisher may also result in many defects. Other defects, usually dark specks,

may come from burned material on the coils or improperly cleaned tanks or

machinery. Dark specks may also be caused by coarse spices.

The important thing in controlling defects is to discover their

presence when they first occur. This may be done by

regularly checking the mash before mixing with the other

ingredients and samples of the finished product just before

filling. If proper control of this type is set up and remedial

action is prompt there is seldom any reason for degrading
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apple butter because of the presence of defects.

4. Flavor.

Flavor may be controlled by one person or by taste panels of

experienced people. Flavor, with respect to spices, is a

matter of personal preference and experience in the market.

5. Finishing Point.

The end point is usually determined by refractometer to a

point predetermined by the packer. A minimum of 43 percent

soluble solids (by refrax) is required. Higher solids assure

better keeping and often a preferred flavor. A check for

consistency is often made just before dropping the batch. If

too thick at the desired solids some dilution can be made with

mash. If too thin additional mash made from dried fruit or

other fruit which is kept quite thick may be added. The batch

is again brought to the desired solids. It requires good control

to adjust the solids and consistency because color and flavor

are also affected by adjustments. In making adjustments of

fruit and sugar at finishing, the legal requirements of the

formula must be kept in mind.
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VI. Inspection of the Product.

A. Sampling.

Follow applicable sampling instructions meticulously

when drawing samples of apple butter. Each container

in any one batch is usually very similar to every

container in the batch but it may be very different from

the product in a successive batch. It is, therefore, very

important to select samples from each batch present in

a lot if possible. Occasionally apple butter is made in

batteries of small kettles each of which is filled and

coded separately; or a code may represent a period of

time such as a day, an hour, or a season. Some

knowledge of the meaning of the codes will be helpful in

securing samples that are representative of a lot. At

least the prescribed number of containers should be

examined for condition of container. Proper records

should be kept of all aspects of the sampling procedure.

B. Inspection Equipment.

1. Minimum equipment needed for the inspection of apple butter:

a. Scales.

b. Color grading standards, Nos. 1, 2, 3, and 4.

c. Large flat white grading trays.

d. Scraper with prescribed clearance.

e. Refractometer.

f. Filter paper.

g. Vacuum gauge.

h. Spoon.

i. Mold and light filth counting equipment.
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C. Setting Up The Score Sheet.

Line up samples by code and record all important information

concerning the inspection on the score sheet as directed in basic

instructions on this subject. This includes such information as net

weights, kind of containers, vacuum readings and all significant

information taken from the labels.

D. Net Weights.

Net weights are taken and recorded.

E. Vacuum Readings.

Since apple butter is very easily affected by oxidation and because

certain types of closures require a good vacuum to keep the closure

in place the vacuum readings are often important to buyers of apple

butter. Every effort should be made to get as accurate vacuum

readings as possible on this product.

F. Fill of Container.

Compliance with the fill of container recommendation in the

standards (at least 90 percent of the capacity of the container)

assures that the headspace in most containers will not be

excessive. Excessive headspace is rarely encountered because of

possible color loss due to oxidation. If the headspace appears

excessive, measure and record your findings.

G. General Appearance.

Before proceeding with the inspection, note the general appearance

of the product. Consider and record any abnormal condition of the

product labels or containers that might affect its quality and

merchantable value. In apple butter, particular consideration should

be given to any top layer of product which might be darkened by

oxidation. Any appreciable oxidized layer would cause the color

score to be lowered to Substandard.

H. Soluble Solids.

A soluble solids content of not less than 43 percent is required by

the standard of identity. Soluble solids content is determined by the

refractometer using the sucrose scale or by converting the refractive

index to Brix. Correction is made for temperature but not for acids

or insoluble solids. Reading is made from a well mixed smear or

filtrate through cheese cloth.

I. Grade Requirements.

All quality factors in this standard are scoring factors.
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1. Color.

The actual color of apple butter may be adjusted through a

wide range by the procedures used in the manufacturing

process. Since there are several hundred visibly discernible

shades of brown, many of which could be considered good

color with respect to apple butter, it is not practical to depend

entirely on color names or to reproduce the many color

standards which would be necessary to establish cut-off

points.

Color Standards 1 and 2 have proper hue and intensity of

color for Grade A apple butter. They have been selected to

represent the moderately reddish-brown and the moderately

dark brown referred to in the standards. Various colors similar

to these may be considered equal to or better even though

they do not exactly match them in hue, value, or chroma. For

example, apple butter which is somewhat lighter in color than

the standards but which is bright and has a good red or

reddish-brown hue is acceptable for Grade A.

Color Standards 3 and 4 lack the reddish-browns of color

Standards 1 and 2. They represent the dark brown and the

light brown referred to in connection with Grade C. These

colors usually result from improper processing.

a. Lighting.

Proper lighting is very important when evaluating such

dark colors as those of apple butter. Critical evaluation

should be made under approved artificial laboratory

lighting.
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b. Grade A Color (17 to 20 points).

This color is lustrous and characteristic of properly

prepared apple butter. It need not match but must be

equal to or better than USDA Color Standard 1 or

2. That is, it may be redder, brighter or somewhat more

translucent than either 1 or 2 but not darker than 2

without red, or not more tan (in the direction of Color

Standard 4). It must, however, have a proper hue, that

is, an attractive reddish-brown rather than having the

appearance of apple pulp or apple sauce or the dull

blackish hue illustrated by Color Standard 3.

c. Grade C Color (14 to 16 points).

If the color of the apple butter fails Grade A for any

reason (dullness or improper hue), it may be Grade C,

provided it is no worse than USDA Color Standards 3 or

4.

d. How to use the USDA Apple Butter Standards.

Compare the apple butter with the color standard in the

following manner and assign score points:

(1) Pour a mound of the apple butter on a flat

tray. The mound should be thick enough so that

no light is reflected through the butter from the

bottom of the tray;

(2) Place the color standard on the apple butter,

shiny side up, and push down so the surface of

the butter and the standard are even;

(3) To eliminate texture, place a clear plastic or glass

beside the color standard in a manner so that

approximately the same area of standard and

apple butter under the plastic may be observed.

(Tinted glass should not be used). The plastic

scraper furnished to each office may be used for

this purpose as long as it is in good condition

optically.

(4) Make the observation under the best conditions of

lighting that are available, preferably under

approved laboratory lighting or diffused north

daylight.

2. Consistency.

Apple butter is used principally as a spread for bread. The

consistency should be such that it spreads easily and mounds

well but does not soak up the bread to any appreciable extent.
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It is believed that if the criteria for Good consistency and fairly

good consistency provided in the standards are carefully

applied there will be little difficulty in assigning appropriate

scores for this factor.

3. Finish.

Most apple butter as it is made today has a good finish and

merits a Grade A score for this factor. Occasionally,

particularly when the pectin is excessive, as when apple

peelings are a source of apple pulp, the product may consist

of gummy granules. Such apple butter would be scored in the

Grade C or Substandard range depending on the seriousness

of the condition. Any deviation from a smooth, fine grained

butter would be cause for lowering the score for this factor.

4. Defects.

The defects that appear in apple butter are pieces of apple

material such as stems, carpel, skin, twigs, leaves, and calyx

which because of their texture take a much darker color than

the apple pulp. These defects can be minimized by sorting

and proper screening. However, a certain amount of this

material is not objectionable. Because of the wide variety in

size, number, kind, type, and color of the defects which might

be present in any apple butter and the differing effect of

various combinations of these defects on the appearance or

eating quality of the product, it has not yet proved feasible to

assign score points on a strictly objective basis; that is, on the

number of the various kinds which are present. The method of

preparing the sample for this observation described in the

standard does assure that all observers will look at about the

same amount of the product in approximately the same

manner. The decision as to the degree the defects present

and observable in the prepared sample affects the

appearance and eating quality of the product must necessarily

be based on experience with the product and on good

judgment. Experience can be gained and judgment be

improved by checking samples with your supervisor at every

opportunity. This is the responsibility of both inspectors and

supervisors and if conscientiously borne will result in a high

degree of uniformity of interpretation throughout the inspection

service.

5. Flavor.

Apple butter is a formula product and, as such, the flavor can

be adjusted considerably by the amount and kind of spices,

adjustments of the sugar-acid ratio, the types of sweeteners,

the cooking process and the apple stock itself. It follows that

all good quality apple butters do not taste alike and that one
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individual will prefer one apple butter while another equally

competent person will prefer another. However, flavor is an

important characteristic of apple butter and every effort should

be made to accurately evaluate this factor in a manner to

minimize personal preferences. The following may be helpful:

a. Expected Variations in Flavor.

Keep in mind certain expected variations in flavor, that

is, do not use any particular brand or style as a guide to

good flavor. For example a good medium spiced butter

having a good apple flavor would not be a suitable

guide for evaluating an old fashioned dark apple butter

that may be highly flavored with spices, brown and

caramelized sugars, and apple cider, or one containing

only sugar or cider without spices.

b. Factors Which Affect Flavor.

Apple butter that has good bright color and pungent,

pleasing odor will usually have a good acceptable

flavor. Therefore, in line with the wording of the

standards, if the apple butter has a flavor that indicates

that good quality ingredients were used and that the

process was proper a score of 17 to 20 points may be

given. The proportions of the various ingredients must

be considered because these affect the acceptability of

the flavor; that is, if the apple butter is extremely acid or

very bland and sweet it would probably not meet Grade

A flavor. Lack of a clean, distinct, pleasing apple flavor

or any abnormal bitterness would tend to lower the

score.
Apple

Butter

January 1977

18 Reprinted May 1994

c. When To Evaluate Flavor.

The flavor of fruit butters, particularly those that are

highly spiced such as apple butter, must be evaluated

quickly. The first impression is the best impression

because the taste sensation is quickly satiated and

successive tastes do not give the impression one would

get from eating bread and butter with a thin spread of

apple butter in the usual manner. The language of the

standard indicates that the flavor of the apple butter

may be in the Grade C range, 14 to 16 points, if it fails

Grade A but is not seriously objectionable.

6. Examination for Natural or Unavoidable Defects.

Apple butter should be examined for foreign material. Mold,

rodent hairs, and insects may originate from fresh apples,

storage apples, dried apples, or from spices. Red Delicious

apples may contain mold in the core cavity. Apples can be

examined for moldy cores by periodically cutting several

apples from the raw fruit preparation line and checking the

cores.