Nine bushels of apples, seven hours of peeling, and 25 volunteers taking turns stirring a huge copper kettle over an open fire for 16 hours in 86-degree heat: The combination created apple butter and memories Saturday.
This time the cinnamon-spiced preserve was made at the Salem Museum as part of its Appalachian Festival. In past times, making apple butter was way to keep summer’s bounty so people could feed their families with it on biscuits on frigid winter days.
Making apple butter was a way to bring family together, explained Cindy Reynolds, who with fellow Salem Museum Docent Connie Stone came up with project, bought and brought the supplies.
“That’s what makes the apple butter so sweet,” Reynolds explained, “family coming together.”
She recalled apple butter making at the family home of her husband, Dennis, when family members would sleep on pallets on the floor “and I would get them up at…