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After the apple harvest is completed in Rappahannock, the picking, packing, storing and selling done, one step more remains to be taken.
It’s apple butter boiling time. Children gather firewood, die copper kettle is brought out and is shined and placed over the open fire.
Off to the orchards for “drops” left in the grass beneath the trees. Women wash and peel apples by the bushel. It takes about 12-14 bushels of apples and 115 pounds of sugar to make the kettle full.
Sometimes pennies are scrubbed and put in the bottom of the kettle to help prevent burning.
A small amount of water or cider is put in with the apples to start them cooking and as the apples cook down, more and more are added until all are cooked to a smooth sauce. This is then cooked for six or seven hours and must be stirred continually during that time. A special handmade wooden paddle with a long handle is used for the boiling apples pop vigorously as they cook.
The sugar and spice are added as the apple butter nears the done stage. It is put in jars and stored for private use or some communi
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