The Old Folks Home

[JW12]

I'm going to sound like a true old timer when I say this.... I will be so glad when school starts back!

 

[ozexpat]

Who is Aronia?
He never posts anymore.

According to his profile Ariona is Aaron Van Dyken of Ontario Canada

interestingly similiar letters appear in this brand new user name.

I HAVE LOTS MORE INFO ON AARON

and he is not a prepubescent teen to look at but probably has a low tanner score based on facial hair growth that makes him act like a tweener.

 

[superchemicalgirl]

I keep telling you - it's apple butter that I like - cause I'm an old folk.

Then here ya go. We use this recipe - easy and you can just refrigerate it if you don't want to can it.

http://allrecipes.com/recipe/all-da...le butter&e8=Quick Search&event10=1&e7=Recipe

 

[Peep_Show]

And especially the '01 which is probably his birth year....and he only started posting today. Hmmmm..... Coincidence? I think not.....

 

[dsqard]

Now that I am going to have to try SCG. I love apple butter but I am not a canner. Do you get 4 pints out of the recipe? If so I might have to try cutting it in half. I don't know if I could eat that much fast enough. Does it take as long as it says in the recipe to cook?

 

[Peep_Show]

Wow. That apple butter takes 11+ hours... Knowing me, I'd probably forget about it being there. (Short attention span)

 

[JW12]

ozexpat is like the FBI lol awesome job! I'm going to give you a call next time my kids are acting a fool and let you scare them

 

[bamadude]

I was thinking the same thing, but it showed up on our state thread!   Why?

mine too

 

[dsqard]

Peep_Show, I think it would be hard to forget about it cooking. I can only imagine how wonderful the house would smell as it cooks.

 

[superchemicalgirl]

We make a couple batches of that each year and actually can it. I'd say we probably end up with 8 jelly jars (the size I sent you). You won't be able to leave it in the slow cooker - it smells too good to forget about. The longer you cook it the darker and thicker it is, so I cook to taste and viscosity, nothing else.