Never got that photo-copy to e-mail thing working, so for tuppence worth is 3 recipes from the aforementioned book...hopefully picked because each calls fro large quantities of apples...enjoy !
Curried apple chutney
(Makes about 10 pints)

2 quarts chopped, peeled and cored apples (About 16 medium)
2 pounds seedless raisins
4 cups chopped brown sugar
1 cup chopped onion
1 cup chopped pepper
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry powder
2 teaspoons salt
2 chilli peppers, chopped
1 clove garlic, minced
4 cups vinegar

Combine all ingredients in large saucepot. Simmer until thick, stirring frequently to prevent sticking. Ladle hot chutney into warmed jars.


Dehydrating apples
For use later in applesauce, baked cakes, tarts or as simple snacks…

Chose tart firm apples.
Wash peel and core.
Cut into ¼" thick rings.
Pretreat by dipping into boiling water.
Place evenly in low temp oven 130 F.
Depending on quantity, drying may take up to 24 hrs.
Once pliable – vacuum bag them

To re-hydrate barely cover fruit in boiling water, leave 10 minutes serve or use in recipe.


Apple Butter (slightly different from Sorcha's above..)

16 medium apples
4 cups sugar
2 teaspoons cinnamon
¼ Teaspoon cloves

Wash, core, peel and quarter apples.
Combine apples and 2 cups of water in large saucepot
Simmer until apples are soft
Puree using food processor or food mill, but do not liquefy
Measure 2 quarts apple pulp.
Butter;
Combine aple pulp, sugar and spices in large saucepot.
Cook slowly until thick enough to round up on a spoon.
As mixture thickens, stir to prevent sticking
Ladle hot butter into jars.

If butter becomes too thick – just add water or apple juice to suit.


Never heard of an 'apple butter' before - would love to know where to use it....Diesel