Family friends has connections with local wholesalers and got me 40lbs of apples. Haven’t canned anything in a while, kind of fell off thr wagon. Feels good to be doing it again! Well, pics 1, 2, and 3 did! Pic 4 is a reminder to wear PPE, especially when making jams, jellies, and butters!
This summer when tomatoes are in season I’m going to get enough to make sauce for the year.
It’s been a while, but has anyone used the apple butter recipe in the Blue Book? I have the 100th anniversary edition, it calls for 2 qts of pulp and suggests 4lbs. I processed a little over 8lbs planning to do two batches, but barely got 2 qts of pulp out of that. Obviously fruit is going to vary in terms of what you get per amount of fruit, I just didn’t expect it to be that much! The last time I used this recipe was 2019 according to the jar of apple butter I found hiding wayyy in the back of the pantry so I’ve long since forgotten what I did back then, in the before time, the long, long ago.
I’m not concerned about the result as I had the appropriate amount of pulp, just wondering anyone has experienced such a big variation.
by Muskrat121
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