Making apple butter is a three-day job: a day to peel and schnitz 30 bushels of apples, a day to boil down 50 gallons of cider to about 10 gallons of condensed cider, and a day to cook the mixture. Today is the day we peel!!
Volunteers will arrive at 4pm to set up and start coring the apples with an old fashioned hand crank coring machine – that’s BUSHELS of FUN! Then friends, family and community members join in to peel and chunk the cored apples. We’ll be prepping 30 bushels, which takes no time at all when you’ve got the heart of Grand Rapids on a mission!
It’s an evening full of tradition, companionship and laughter, and maybe some sampling of those delicious apples- have to make sure they are quality, right? And with the crisp autumn air, you won’t want to leave until you’ve had your fill of homemade chili compliments of the Thomas family.
So grab a bowl and a paring knife (aprons provided) and head on down to the old fire station and be a part of something special- our 48th annual Applebutter Fest!