SC - Apple Butter Question

[LrdRas at aol.com]

In a message dated 6/13/98 9:08:13 AM Eastern Daylight Time,
dy018 at freenet.carleton.ca writes:

<< What I need to know in 8-10 hours is the consistency it should be when its
 done. (ie, pudding like, yoghurt like, etc.)?
  >>

It should have the consistency of a VERY thick tomato sauce with little or no
evidence of clear water in it. Simoply put some on a plate. And blow to cool.
If water seperates out, continue cooking on low heat. Some people have other
ways to tell but this is my method.

So far as taste, it is hard to describe. Sort of like a very spicy apple pie
type taste. Describing flavors is very difficult since flavor terms themselves
are descriptive in their own right. :-)

Ras
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