My husband's family still does them. They make molasses and apple butter every year. It's quite a party. I can do the apple butter here in Richmond, in a cast iron pot outside on a campfire or on my kitchen stove. Mc Intosh apples are best, or any crisp, tart apples. Fill up a big pasta or stew pot with washed, cored apples (skins on) and add at least 1 gallon apple cider. Bring to boil and cook on low heat until volume is cooked down by about half. Stir frequently. Press the stuff through a food mill, add desired amount of sugar and spices (cinnamon, ginger, cloves, etc.) Continue stirring and cooking until it's as thick as you want. Put it in jars to keep in the fridge or water bath canner.