Recently I spent 2 solid days making apple butter and watching Buffy with my neighbor. The apples were from her trees, and as we watched episode after episode, we sliced the apples, cooked them off, put them in the food processor(so we don’t have to remove the peels, which I like) then cook the heck out of that puree until the apples turn a caramel brown. We use Martha Stewart’s recipe which uses apple brandy. I felt like quite the modern woman trying to do something as old school as canning. Between myself and my neighbor, we had conference calls, TV interviews, movie deals, being taken out to sushi, all while trying to make this apple butter. We talked about teaching kids how to make pizza in at the Bay-view garden and my trip to Italy.
Of course, with all of that, the apple butter burned once on the bottom. I could smell it just starting to catch, so we quickly transferred it to another pot. You can’t rush apple butter. It really takes its sweet time. Like hours and hours. We did a different style of canning than I am used to. We baked the empty cans, sterilized the lids, then steamed the closed jar. Here is the finished product. 
I also love to make and drink hard cider. Hard cider is simply fermented apple cider sealed in a jar in a way that the carbon dioxide can leave, but the outside air(and “bad yeasts”) stay out. You can add yeast to it, or do it from the wild yeast that exists on the apples. Once when I made this, I used bread yeast. It made a bready batch, but it was good. So many of these things are easy to make, however to make it taste good, takes more skill, especially with alcohol.
I learned a story about Johnny Appleseed. I heard he was planting all kinds of trees so folks could make hard cider from the apples. He also walked through the west naked and with a cooking pot on his head. I love that each seed from an apple creates a unique and different apple, as unique as a human. For example, a pippin apple seed, when planted, will not make a pippin apple. Each kind of apple we are used to is that because it has been grafted on to a wild apple root stock. The pippin apple has been cultivated for many years by humans to make that kind of apple. I just opened a bottle of this excellent organic cider and wanted to share with you the label so you can try it yourself if you want. 
It is a dry cider, not sweet at all.