We've used Fannie Farmer's recipes to make apple butter for many years, but I've hadn't written down what we do. Hereís what we did (as I remember) October 23, 2011.
We cooked two large pots of apples. Each pot contained (this part is from Fannie Farmerís Spice Apple Jelly recipe):
8 pounds of Rome apples, cut up
2 sticks cinnamon
2 teaspoons whole allspice
1 teaspoons whole cloves
1 cup cider vinegar
3 cups water
When cooked, we smashed it through a sieve (we used a Foley food mill), discarding the spices, and measured the pulp. We had 12 cups of pulp from each pot. The recipe (Fannie Farmerís Apple Butter recipe) says to add 1/2 cup sugar for each cup of pulp so, for each pot, we added:
6 cups sugar
A scant 1/4 teaspoon salt
4 teaspoons ground cinnamon
2 teaspoons ground clove
1 teaspoon ground allspice
2 lemons (grated rind and juice)
We cooked it up in two pots -- a stock pot and a soup pot that is slightly smaller than canning kettle. It cooked up a little faster in the soup pot with the wider top. The part in the stock pot also boiled up a bit more.
We washed the jars and brought them to a boil in canning kettles. And we put a thin coat of paraffin on the surface of the apple butter.
We put up 16 pints and had a small amount more.