Combine all ingredients in a large kettle

Bring to a boil over medium heat.

Reduce heat and simmer for 2 hours.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

Combine grapes and sugar in a medium saucepan.

Bring to a boil over medium heat.

Reduce heat and boil gently for 20–25 minutes.

Strain and pour into clean jars.

Process for 10 minutes in boiling-water bath.

Boil pears until soft.

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Drain well.

Mash pears with potato masher.

Stir in sugar and bring to a boil over medium heat.

Boil until thickened, stirring often.

Ladle into clean jars and process for 10 minutes in boiling-water bath.

Combine apricots and water in a medium pot and boil until apricots are soft.

Puree the softened fruit, using a food mill or food processor.

In a large pot, combine remaining ingredients with 6 cups of fruit puree (if you have additional puree, it makes good baby food or can be frozen for later use).

Bring to a boil over medium heat.

Reduce heat and continue gently boiling, stirring often, until butter is thickened and spreadable.

Ladle hot butter into clean jars and process for 10 minutes in a boiling-water bath.

Combine apples and cider in a medium pot and boil gently until apples are soft.

Carefully ladle hot apples into food mill and process.

Add 12 cups of puree and the remaining ingredients to a medium stainless steel or heavy kettle. (If you have additional puree, enjoy as applesauce! )

Bring to a boil over medium heat, reduce heat, and stir often, especially when butter begins to thicken.

When butter is thick and spreadable, ladle into clean jars and process for 10 minutes in boiling-water bath.

Thoroughly clean the inside of your butter churn with soap and hot water.

Pour cream into the churn, being sure not to fill the churn more than ⅔ full.

Crank briskly until the cream separates into buttermilk and butter.

It will likely take about 20 minutes, but may take longer if you’re making a bigger batch.

Pour off the buttermilk, reserving it for baking.

Dump butter into a bowl and pour cold fresh water over it.

Use a wooden spoon to stir the butter in the water.

Drain off the water and repeat.

The goal is to remove as much of the buttermilk as possible so that only the actual butter remains.

Add salt to taste.

Place a sheet of parchment paper on a counter or other hard surface.

Scoop the butter onto the paper in an oblong shape.

Fold the paper over the butter and then use the edge of a cookie sheet or another long straight item to gently push the butter into a neat log shape.

Twist or tape the ends of the parchment paper to close.

Store in the refrigerator.

Heat water and milk until boiling.

Stir in baking soda and cheese, one slice at a time, stirring until melted and smooth.

Cool completely before serving.

Heat milk until almost boiling.

Add cheeses 1 slice or cube at a time, stirring often.

Mix thoroughly.

Cool completely before serving.

Heat milk and butter, stirring, just until boiling.

Remove from heat.

Add salt.

Add cheese 1 slice at a time, stirring until dissolved.

Cool before serving.

Cream together peanut butter and butter

Mix well and add remaining ingredients