APPLE BUTTER

APPLE BUTTER4 pounds apples 3-4 cups brown sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice Cook apples slowly, covered with water, until soft; strain. To each cup of pulp add 1/2 cup sugar. Add spices and cook over low heat stirring constantly until sugar is dissolved and mixture sheets from a spoon. Pour into hot, sterilized jars. If using a crock pot (as Pearl does), there's no need to peel or core apples, just chop coarsely. Strain after cooking to remove skins and seeds.

PICKLED EGGS 1 dozen eggs, hard-cooked, peeled 4 pounds beets, cooked, sliced 1 cup granulated sugar 1 cup brown sugar 2 cups water 2 cups cider vinegar 1 1/2 teaspoons salt 2 large onions, peeled, sliced 3 bay leaves 2 teaspoons mustard seed 1 teaspoon each cinnamon and allspice 1/2 teaspoon each cloves and celery seed

In large saucepan, combine ingredients except eggs and beets. Simmer, covered, 10 minutes. Allow to cool. Place a layer of eggs in a one-gallon jar, then a layer of beets, followed by a layer of onions. Repeat. Add brine and let cool completely. Refrigerate for 2 weeks. Makes 2 quarts.

PICKLED BEETS 6 to 7 pounds beets, cooked, peeled 4 cups cider vinegar 2 cups sugar 2 cups water 1/4 cup salt 2 cinnamon sticks 1/2 teaspoon cloves 1 medium onion, sliced (optional)

Slice beets 1/4-inch thick. Tie spices in cheesecloth. In 4- to 6-quart saucepan, combine vinegar, sugar, salt, and spice bag. Bring to boil over medium heat. Add beets and onions. Cook 5 minutes. Remove spices, and immediately fill hot jars, leaving 1/2-inch head space. Carefully run a nonmetallic knife down inside of jar to remove bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on bands firmly. Process in boiling water canner 30 minutes. Yield: 6 pints.