Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1920-01-02
prepared by the United States Depart
ment of Agricuiture)

VI t0paiCu ny tuc On1te0 Depart
ment OF Agricuiture)
If you have more peaches, pears, oil
plums than you can use fresh or care
to can or dry. by all means utilize some
Of them for fruit buffers. The apples
which will not keep fresh for winter
use may be kept In the form of apple
butter II the family can be restrained
er arrives. With food so scarce and
high this year none should be allowed
to 60 to waste. Fruit buffers not only
will utilize the surplus, but will make
also additional delicacies which will
add variety to any meal during the
winter.
On many farms apple butter time
is an enjoyable season long looked for
ward to and not soon forgotten. The
delicious odors Of the spicy butter
when they Ill the kitchen, tend to
make the one who is entrusted with
keeping the butter from burning for
get the long and wearisome stirring.
Fruit butter requires time and labor
but 1t Is well worth the effort and
the reward comes when the delicious
product Is served during the winter.
The familiar sight, some years ago.
Of apple butter being made In a cop
per kettle hung over an out-of-door
fire is not common in these days. The
modern housewife, however, has not
lost the art though she makes her fruit
butter on the kitchen range.
An enamel-lined, aluminium or other
good preserving kettle, a colander.
wire sieve, potato masher, measuring
cups, knives and pans, are all the uten-
sils that are needed in the making Of
fruit butter.
Apple Butter Made With Cider.
Almost any apple will make good APP
pie butter, but that which Is of good
quality and will cook well is most sat
isfactory. There is no better way to
use good apples and the sound por-
lions Of windfalls, wormy, and bruised
apples, than to make them into butter.
Varieties OF coarse texture make a
rather coarse product unless 1t is put
through a colander or wire sieve.
Such varieties ought to be made into
apple sauce and be put through a col
ander or wire sieve before adding them
to the boiled cider. Sometimes sweet
apples are used with tart apples, the
usual proportion being one-third Of the
former to two-thirds Of the latter.
Overripe apples are not desirable. but
II they must be used, little vinegar
should be added to give some snap to
the butter. The amount Of vinegar re-
Qulred must be determined by the
taste. Only fresh, sweet cider or COM
mercial sterilized cider should be used.
This should be boiled down to about
half its original quantity. II boiled
cider is canned and bottled hot in ster-
Ilized containers 1t will be available for
future use in making apple butter.
The peeled and sliced apples may
be cooked in the boiled cider to make
the butter In one operation or they
may be made first into apple sauce
which is then cooked In the boiled
cider. The cooking should be contin-
ned until the cider and the apples do
lot separate and the butter when cold
s. as thick as good apple sauce. De
.ermine the thickness at frequent in
ervals by cooling small portions. II
Usually takes about equal quantities
If sweet cider and peeled and ripe APP
)les to make butter Of the right con-
,istency. In other words, five gallons
If sweet cider should be boiled down
o two and half gallons and five gal
ons of peeled and sliced apples should
,e added to 1t either uncooked or as
apple sauce.
Apple Butter Essentials.
Two Of the essentials of making
rood apple butter are long, slow cook
ng -four to six hours) and constant
stirring. If sugar is used, add 1t af-
er the cooking Of the cider and apples
8 about two-thirds done. The usual
proportion is about a pound Of either
White or brown sugar per gallon OF
utter. Spice 1t according to taste;
bout one-half teaspoonful Of each
# brown cinnamon. cloves, and all
pice being used to each gallon. These
ire stirred into 1t when the cooking
8 finished.
While still boiling hot, pack in hot
terrified jars, glasses, or Theoretically
ealed stone Jars with tlghtly-fitting
overs. Process In steam by placing
he containers, filled and with tops on,