The Copper Kettle

Paul Keene’s Apple Essence became the first product to popularize Walnut Acres. Learn what happened behind the scenes that contributed to the success of one of America’s Original Organic Brands.

 
 

  • The creation of Apple Essence stems from a staple device of Walnut Acres known as the Copper Kettle. Learn more about the kettle’s inner-working below.

  • The delicious taste of Apple Essence sparked a nationwide love for both the product itself, as well as the organic values of Walnut Acres. Learn more about the media sources that had discussed Apple Essence.

  • The Copper Kettle is attributed to the overwhelming success of Walnut Acres’s original Apple Essence. Learn more about how to make this fan-favorite product yourself.

 
 

Paul, Ruth Carol, and Marjorie Ann Keene accompanied by friend Kit Haines

The Evolution of the Copper Kettle

  • Modest Origins

    “At a farm sale we had purchased a kettle and tripod. What better than to make our first lot of apple butter on this, our brand-new farm?” (Fear Not To Sow Because Of The Birds). Paul Keene once said these words before creating a product that would transform his humble farm into a national sensational. Learn more information on the history of these kettles that launched the success of Walnut Acres.

  • Developments and Legacy

    The picture above captures the packing process of Apple Essence, which was now being boiled down using steam in indoor kettles. Although the taste remained true to its original version, Keene writes that “making apple butter in the new way does not do for us what the old-fashioned way used to” (Fear Not To Sow Because Of The Birds).

Learn More

From local reviews to nationwide news

Clementine Paddleford wrote about food for both the New York Herald Tribune and Gourmet Magazine for many years. Her 1947 article featuring Apple Essence prompted customers from across the country to place orders.

Read It Here

“Apple butter had always been a part of wintertime fare in my Pennsylvania Dutch background — a way of saving the fruit for late, delectable use.”

Paul Keene, Fear Not To Sow Because Of The Birds

Making Apple Butter — Yesterday and Today

  • In the Kettle

    In July 1982, Paul wrote this essay remembering the bounty of the 1946 apple harvest and history of their first product.

    Read It Here

  • In the Kitchen

    In 2020, Ruth Anderson and her son Chris headed into the kitchen to recreate the family recipe.

    Make It

Apple Essence Highlights

Throughout the years, Walnut Acres released many catalogs promoting its products, including Apple Essence. Scroll below to see some of its best features.

Summer 2000

“Apple butter started us in the mail-order business over 50 years ago and helped acquaint consumers to the Walnut Acres’ way of producing the finest products.”

 
 

Spring/Summer 1989

“A dark amber fruit butter made from apples, apple cider, pure vanilla extract, and spices. No sugar needed—the apple cider adds just the right touch of sweetness.”

Early Spring 1992

“Unlike any apple butter you’ve ever tried! Absolutely heavenly slathered on a thick slice of bread hot from the oven…or on warm corn muffins…or on a stack of whole-wheat pancakes!”