| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Canning | 1 | Servings | |
INGREDIENTS
| 2 | c | Apples; peeled |
| Cored/coarsely chopped | ||
| 1 | c | Granulated sugar |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Ground cloves |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 11/13/95 Cook on high 6 to 8 hours, removing cover after 3 hours. Apple butter is done when no liquid runs from the edge of a spoonful placed in a saucer. Store in refrigerator. Use within a few weeks or freeze in pint containers for longer storage. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””