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Into a great copper kettle you pour a gallon of apple cider for a starter, then add some sliced apples and stir. After the apples begin to cook down, more are added until the kettle is full of simmering sauce. Cooking continues for hours and spices and sugar season the thick, hot apples. Stanley Williams and Bradley Williams pour apples into the kettle in the Chester Gap fire hall Thursday and by the day’s end some 123 gallons of apple butter were ready for sale by Chester Gap firemen and ladies of the community.
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