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Sperryville
By SALLY KEYSER
987-8471
able evening we had!
Some peeled and some sliced. When the night was over, we would have three barrels of apples ready for making apple butter.
The wood had been cut in long lengths, and everything was ready to start the fire at day break.
Cider or water was put in the kettle to keep the apples from sticking until they started cooking. Slowly the apples were added, and this continued until all the apples had been added.
“Twice around the sides and three times through the middle, that's the way you stir the apple butter kettle."
This continued for hours and hours. As the apples became as applesauce, the sugar was also slowly added. Domino sugar was always used because it was a sweeter sugar and it enhanced the
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