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Results 101 - 110 of 132 for butter tarts
101. APPLE BUTTER
Wash and half the apples and put them in a large preserving kettle with the water and cook for about 15 minutes or until the apples are ...
102. APPLE BUTTER
Combine apples and the juice in a heavy saucepan over medium heat and cook until the fruit is soft and liquid has evaporated (about 10 ...
103. APPLE BUTTER
Core and quarter unpeeled apples. ... ladle the hot butter into hot jars, leaving 1/2 inch ... Adjust lids; process in boiling water 10 minutes.
104. APPLE BUTTER
Quarter, peel and core apples. Cook peels and cores in cider, covered, 1/2 hour. Strain cider and discard solids. Add apples and remaining ...
105. APPLE BUTTER
Do not peel or core ... Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn. Yield: 5 to 6 ounce glasses.
106. APPLE BUTTER
Core and quarter unpeeled apples. ... Carefully ladle hot butter into hot jars, leaving 1/2 ... boiling water bath 10 minutes. Makes 8 half pints.
Core and thickly slice the ... and stir apple butter 15 minutes more. Pour into ... pint jars. Water bathe 10 minutes. Makes 12 (1/2 pint) jars.
108. APPLE BUTTER
Core and thickly slice apples (should have 30 cups). Place in 10 quart Dutch oven. Add water. Bring to a boil, reduce heat. Coer and cook ...
109. APPLE BUTTER
Put all ingredients in blender container all but apples. Add 1/2 apples. Run on speed 6 or high (cover) until smooth. Add remaining apples; ...
110. APPLE BUTTER
Peel and core apples, combine ... Place hot apple butter into hot jars carefully; leaving ... boiling water bath for 10 minutes. Yield 6-7 pints.
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