Nearly every fall someone in our farmland would decide to make apple butter "the old fashioned way". A few families would gather in someone's kitchen and prepare about ten bushels of apples (Golden and/or Red Delicious). The weary teenage daughters would be given the job of peeling those damn apples, all done in one day. The next day, their hands will show the tiny cuts, and the hands would be cramping. Meanwhile, the experienced farm wives would be cooking down the apples into a lumpy applesauce. Why not purchase the store-bought sauce? It was NOT DONE back then, besides which not many stores carried it in the late 50s to mid-60s. |
| Source: Minnesota maple syrup |
The next day the husbands would have built up a fire of a slow-burning hardwood, some wood that I guess has magic powers. The fire would get to the hot ember stage. By then they would have set up a rented cauldron as shown below.
Why rented? Those things were handed down from generation to generation, and were seldom produced anymore, as the kettles were darn expensive, especially since the interior was copper. It had to be copper, because copper did not impart any metallic taste.
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| source: $300 This is a rather small cauldron--the actual size would be much larger. |
Then the dishpans of the cooked-down apples were poured into the cauldron. This cauldron
would be stirred constantly with a paddle that reached
to the very bottom of the very large
cauldron.
would be stirred constantly with a paddle that reached
to the very bottom of the very large
cauldron.
The paddle was made of wood, although the handle may have been made of something else,
that would not leach flavor into the apple butter as it cooked down. The apples cooked slowly...All stinking day, from early sunrise to almost sunset.
that would not leach flavor into the apple butter as it cooked down. The apples cooked slowly...All stinking day, from early sunrise to almost sunset.
Source: Bubble and boil |
At some point the farm women would bring out the secret ingredients used to sweeten and flavor the apple mixture, without which would result in a fairly sour and miserable runny applesauce. Each of the women would agree on the ingredients.
My mother preferred "Red Hots", a candy that still exists. It is dark red, with spicy cinnamon, almost hot, taste. This gave the apples a great color and sweetness, which would be augmented by tons of white cane sugar.
Then, at another point during the cooking, my grandmother (a true matriarch) would retrieve old silver dollars, which were true silver from the 1800s.
They were used by her family, from long ago. They tossed these five or six silver dollars in the cauldron and stir the apple mixture with the paddle.
They were used by her family, from long ago. They tossed these five or six silver dollars in the cauldron and stir the apple mixture with the paddle.
The silver dollars scraped the bottom of the cauldron, preventing the now-thick mixture from burning, and ruining the whole two days' worth of work.
I was never in on this ritual, although I observed it from the porch, as the Apple Butter Cooking was done at a nippy time of year. I wanted to go back into the kitchen. But there was a lot of laughter and low talk.
The daughters often speculated
about this, even suspecting some sort
of magic spells were being
chanted. Silly.
The daughters often speculated
about this, even suspecting some sort
of magic spells were being
chanted. Silly.



