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[font=times new roman, times]Preserving Food Safely - 01600550
08/03/99 [/font]
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MAKING FRUIT BUTTERS
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[font=times new roman, times][font=times new roman, times]Butters can be made from most fruits or fruit mixes. Apple
is the most common butter, but apricot, crabapple, grape,
peach, pear and plum also make good butters.
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[font=times new roman, times]The fruit is prepared similarly to preserve fruit, but the
soft fruits should be mashed and the hard ones diced or
chopped. Add water to cook the fruit soft enough to be
pressed through a food mill or sieve to make smooth butter-
texture.
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[font=times new roman, times]Use 3/4 cup of sugar to 1 cup of fruit pulp for butters.
Do not make a single batch larger than four cups of pulp
plus added sugar. Stir constantly when heating; the mixture
will stick easily. A heavy pan will work better for this
than a light, thin one. Dissolve the sugar on low heat then
bring the mixture to a rapid boil and cook until thick.
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[font=times new roman, times]Skim off any foam from the top of the pot and then pour
the mixture into jars. Process butter in a boiling water
bath canner.
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Boy...I got everyone going on this one! LOL Here's the kind of Apple Butter I was talking about....and wondered if anyone else had tried any of these more properly said: Fruit Butters. [/font]