Apple Mill®
orchards grow premium apples for cooking apple butter. Our
spices are imported directly and ground fresh immediately
as they are added to the slowly cooked butter. We call our
product Whole Apple Butter, because the washed raw apples
are cored not peeled. This process removes the stem, seeds,
and blossom end. The cored apples are cooked in pure apple
cider. The removed core "plugs" are pressed in
a juice extractor and the juice is added back to the apple
butter in the cooking kettle. As the kettle contains no
stems, seeds, or blossom ends, no off flavors are produced
during cooking. When the finishing point is reached the
entire mixture is pureed into a creamy butter containing
all the nutrients of the peeling and the core juice, which
alone account for 90% of all nutrition in an apple.
In contrast to large
commercial operations, our apples are cooked in water until
they fall apart. Then the soft slurry of peelings, seeds,
stems, and flesh are passed through a screen which separates
the stems, seeds, and peelings. These parts are discarded
and the remaining slurry is used for apple butter. |
