Creative Commons Image Obtained Through Flicker
Apple butter is a concentrated form of apple sauce. It’s made by slow cooking peeled and cored apples with cider until they caramelize. Tart apple varieties usually require a little sweetening, like sorghum or molasses. Making apple butter, an all day traditional family activity, takes place after the Fall harvest. The apple mixture is boiled in a large kettle over an open fire and family members take turns constantly stirring the mix with long handled wooden paddles. The deep brown buttery textured sauce is usually flavored with cinnamon, cloves, or other spices. Four or five bushels of apples yield a gallon of apple butter, which is sealed into jars. When it’s time to eat, it’s spread on buttered toast, added to baked goods, and used as a side dish or topping.
Below is the Digital Heritage Moment as broadcast on the radio:
- Butter and Egg Money Appalachian farm wives contributed to their family’s income through the butter and egg money they earned by taking their extra eggs and butter to the general store. . .
- Apples Apples are a traditional and valuable part of our heritage in North Carolina. The most popular varieties nationwide--Red Delicious, Golden Delicious, and Gala--are grown here. In the […]
- Cornbread Cornbread is a staple in the Appalachian diet. Introduced to the corn plant by Native Americans, European settlers in the New World quickly adopted it for its ease of cultivation, it’s […]
- Fruit Orchards Fruit has long been an important staple of the Appalachian diet. Early pioneers found wild crabapples, black cherries, plums, persimmons, paw paws, as well as peaches that had been […]
- Heirloom Fruits and Vegetables Heirloom fruits and vegetables are those that have been preserved in families and communities over long periods of time. They different from modern varieties in two ways. They are […]