Apple Butter: A Family Event and Pohick Tradition!
2018
For over 45 years, making Apple Butter has
always has been a Family Event! Many adult Po-
hickians can talk at length about their memories
of making Apple Butter behind the Common
Room with their parents and grandparents. Please
do not hesitate to bring the entire family by the
Church on September 21 through 23 to help with
a Pohick tradition while creating lifetime memo-
ries. Remember there are lots of ways for even the
youngest family members to participate.
Friday, September 21 is Setup Day. A giant
tarp is erected, firewood is hauled, the Common
Room is arranged, jars are washed and bricks are
moved. It takes lots of hands only a few hours for
this phase. It is always exciting to see the tarp go
up and the big copper kettles arrive. It is always
difficult to sleep that night due to the anticipation
of the next day’s events. Start time is normally
early afternoon outside the Common Room. At
the end of the day, there is a small social event to
plan for the next two days. All ages are encour-
aged to participate in these activities.
Saturday, September 22 is Apple Sauce Day.
It starts with 50 bushels of apples, and approxi-
mately 200 gallons of apple sauce will be made.
The jobs include apple cutters - removing stems
and bad spots (the cutting is not a job for the
youngest because of the use of knives but they can
pull stems); apple haulers -taking apples to the
tables and the slicers; kettle stirrers -many people
of all ages participate in this phase. The kettles
must be constantly to make the apple sauce. The
process was changed slightly
last year. After the applesauce
is complete, the Apple Butter
is cooked for a few hours. This
allows a little later start time on
Sunday. Again, all ages (with
supervision due to the fires) can participate; op-
erating the separators is also a job for all ages. It
takes three or four people on each of the two ma-
chines. Always lots of adult supervision available
for this effort and plenty to do for those of all ages.
By the way, lunch is ordered in from a favorite lo-
cal deli around noon on Saturday. This is always a
fun event. Clean up and set up for Apple Butter
Sunday is late afternoon. Please try to come by for
a few hours, or all day, and bring the entire family.
Sunday, September 23 is Apple Butter Day.
The day starts at 7:00 am. Stir the sauce for a total
cooking time of approximately 12 hours. It takes
12 hours, no shortcuts, which is why cooking be-
gins on Saturday. Stirrers of all ages are need-
ed! Long sleeve shirts, long pants and close toed
shoes are encouraged while stirring. The sauce of-
ten spits, but the right clothing will usually pre-
vent burns. Care must also be taken when moving
among the kettles so no one accidentally runs into
a kettle or a paddle. That would definitely leave a
mark!
Canning starts around 3:00 pm. This is an event
not to be missed. Roughly one hundred people
participate in the canning process and many more
watchers are present. After Father Don blesses
the Apple Butter, the organized chaos begins and
there is a job for all. Please let Carolyn Brown
or Prudence Brooks know you want to help with
canning. They try to fill the jobs early (like the day
before!) so there is no last-minute panic. Some
of the jobs are: haulers, ladlers, toppers, tighten-
ers, wipers, table cleaners, water fetchers, boxers,
stackers and sellers! Come on out and learn about
these interesting jobs. Training is provided. The
entire canning process only takes about 45 min-
utes. It is a sight to see. After the canning, every-
thing must be cleaned up and all the gear needs
to be put away, not necessarily a fun job, but a
must-do. Again, lots of hands are needed. After
the cleaning and hauling there is a short social
event. By this time, there is not a lot of energy as
1000 jars of Apple Butter have been canned!
Please join a great Pohick tradition with lots
of fellowship and memories!
- The Apple Butter Gang