Bob James wrote:
> I have made apple butter in the oven in a covered large deep turkey
> roaster for 40 years. The vents in the cover or a slight cant will keep
> from having any problems. Takes about 12 lbs peeled and sliced apples
> (I use Macintosh). Add sugar, 7 cups, water, 4 cups and spices. Cook at
> 325 for about 5-6 hours, stirring periodically with a long handled
> wooden spoon. Cook down to about 1/2 the original volume for a thick
> applebutter. Makes about 10 pints.
>
> In latter years I have resorted to using a stick blender or hand potato
> masher after about an hour in the oven to speed up the breakdown.


I cut up the apples but did not peel or core them. After they were
cooked, I sauced them with an old Foley food mill. I'm not sure if
that's faster than peeling and coring first or not.

Bob