The fair is over, school schedules are in place, gardens are pretty well done and fall is officially here.  I hope that you have enjoyed the extended summer season, but I must admit, I’m ready for fall.  The colors of the season combined with my favorite pumpkin and apple flavors just enrich the days for me.  I hope that you find joy in it as well. 

One of my favorite fall foods is Apple Butter.  Here’s a recipe from the National Center from Home Food Preservation that you might like to try, (http://nchfp.uga.edu/how/can_02/apple_butter.html)

Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.

8 lbs apples

2 cups apple cider

2 cups vinegar

2¼ cups white sugar

2¼ cups packed brown sugar

2 tbsp ground cinnamon

1 tbsp ground cloves

Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace.  Adjust lids and process for 5 minutes (below 1,000 ft) or 10 minutes (above 1,000 ft).