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They also freeze roasted eggplant relish The preserved foods come in handy for both family meals and bed-andhreakfast guests
While Ault and Vanhoutte preserve foods for practical reasons, Denise Dant, also of Lovettsville, makes apple butter to tap into a centuries-old tradition. Dant and her family make their apple butter every year the old-fashioned way, using a communal outdoor copper kettle.
The Pennsylvania Dutch and Moravians brought the tradition to the Blue Ridge in the 1700s. Settlers gathered to boil apples in cider in an outdoor copper kettle until they formed a thick marmalade. Then they added cinnamon, nutmeg, ginger and cloves. People took turns stirring all day The tradition was passed down through the generations.
“They’ve made it in Lovettsville for years," said Dant’s aunt, Dianne Moore, 64. “The Lovettsville Home Demonstration women, had copper kettles. I remember them making apple butter outdoors at an old African church on Route 287. Then they moved to the community center."
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