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use vinegar
Actually, that is what you should use. The brown coloring in Apple Butter does not come from ground cinnamon. It comes from cooking the apple sauce for many, many hours. My family has been making Apple Butter in a copper kettle over an open fire for many decades.
Sugar-free apple butter only.
the burning point of an apple is 32 degree
Apple butter should never be cooked in a cast iron pot. The acid of the apple butter reacts with the chemicals in the metal, which gives the apple butter a metallic taste. Further, it may turn your mouth black. The majority of apple butter kettles are made of copper, which will not have the same reaction.
no way. apple sauce is too watery. Apple butter's flavor and sweetness is much more intense.
There are about 15 calories in 1 tbsp of apple butter.
you have to cook it longer The apple butter has already cooked for 26 hours!
Discontinued. I do not know why. It was the best commercial apple butter I have eaten.
Apple butter recipes are available for free viewing at websites such as Simply Recipes, Eating Richly, Food Network, and Cooks. Apple butter is similar to apple sauce but is much more concentrated.
Apple butter is not a crop it is made from apples which are a West Virginia crop.
Apple Butter - 1916 was released on: USA: 29 January 1916