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lerc, aDout y gallons by Sunday morning. It went so fast that we made another roughly 30 gallons on Saturday evening and it doesn’t look like it’s going to last much longer either! Even the mechanic who came to work on one of the fire trucks finally broke down and said he couldn’t hold out anymore would we please sell him some, it was driving him crazy. I’ll tell you though, one of the secrets to making good apple butter, if not the most important thing, is the seasoning. We were very fortunate to have as a Life Member of the fire department one of the best seasoners around, Mr. Earl Williams. Earl knows exactly what he’s doing when it comes to seasoning and knowing exactly when to add the sugar and spices to the mix. You’ve got to get it right or you’ll have either too thin or too thick apple butter or even mold. You can rest assured you’ll find neither in either batch of this year’s apple butter. So Earl, from the rest of the members of the fire department and I’m sure the community as well— thank you!
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