Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Can you turn fresh made applesauce into applebutter, and how?

My sister just made me ANOTHER jar of fresh applesauce and I want to turn this one into applebutter. Is it possible? How do I do it?

3 Responses to Can you turn fresh made applesauce into applebutter, and how?

  • ~Susakins Makoozakins~ says:

    Apple Butter —

    "A baked apple butter made from ready-made applesauce. Spread on toast for a yummy sweet light breakfast."

    2 (16 ounce) jars applesauce
    2 1/2 cups packed brown sugar
    1/2 cup distilled white vinegar
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cinnamon

    Preheat oven to 350 degrees F (175 degrees C).
    In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
    Allow to cool and place in jars or freezer containers.


    Pumpkin Apple Butter — Make this for Thanksgiving or Halloween!!!

    "A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I’ve been canning like crazy ever since! You’ll love the truly autumn flavor of this apple butter."

    1 (29 ounce) can solid pack pumpkin
    2 cups apple cider
    1 cup applesauce
    1 cup packed light brown sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves

    In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.

  • Lana says:


    This is the best site:


    9 quarts of Applesauce, fresh or canned (See step 1)
    2 tablespoons of ground cinnamon

    1 teaspoon ground cloves

    1/2 teaspoon of allspice

    4 cups sugar, Splenda or frozen concentrated grape juice.

    Jar grabber (to pick up the hot jars)
    Lid lifter (has a magnet to pick the lids out of the boiling water where you sterilize them. ($2 at WalMart, Target, and sometimes at grocery stores)
    Jar funnel ($2 at WalMart, Target, and sometimes at grocery stores)
    1 Crock pot (slow cooker) 6 quart size (if your crockpot is smaller, just reduce the ingredients proportionately)
    Large spoons and ladles
    1 Canner (a huge pot to sterilize the jars of apple butter after filling (about $30 to $35 at mall kitchen stores, sometimes at WalMart (seasonal item))
    Ball jars (Publix, WalMart carry then – about $8 per dozen quart jars including the lids and rings)

  • ahartzler says:

    Absolutely. Here’s an Amish recipe my family has used for years:

    Oven Apple Butter:
    5 quarts apple sauce
    10 cups sugar
    1 cup apple cider vinegar
    1 tbls cinnamon
    1/2 tsp cloves
    1/2 tsp nutmeg
    1 tbls red food colouring

    Mix all ingredients and pour into 2-3 baking pans. Place in a 350 degree oven for 2-3 hours, stirring every 1/2 hour until the mixture is thick. You can either put in freezer containers or canning jars. If in canning jars, process in a boiling water bath for 10 minutes.

Halloween Books