The Making of McCutcheon’s Apple Products

In 1938, at the age of eighty, William O. McCutcheon retired from the Colt & Dixon Canning Co. in Frederick, MD. There is something deeply embedded in the McCutcheon family genes: a work ethic seeded so deep that even at the age of eighty we are not ready to give up working. William O., like so many of the McCutcheons that came before him and that followed him, chose instead to reinvest himself and utlize his industrious nature to create something new. 

With the help of his son Robert J. McCutcheon, and Robert’s wife Helen, they purchased a used apple press for $25.00. It was an investment that would change the rest of William O.’s life and the lives of the future generations of McCutcheons.

Together they acquired a small corner of property in downtown Frederick, MD and with their apple press began custom pressing apples for the local farmers. As the years passed they added the service of boiling the local farmers apples as well, making delicious old-fashioned apple butter.

The McCutcheon family’s operation remained much the same through the 1950’s, until they expanded with the construction of modern buildings to house their operations. Soon they began producing apple cider and apple butter under their own “McCutcheon’s Apple Products” label and began selling their products in their own factory store attached to the factory. McCutcheon’s Apple Products were soon being sold by vendors throughout western Maryland and the surrounding areas.

Since the 1950’s, McCutcheon’s Apple Products has grown under the care of the McCutcheon family. It began with cider and apple butter, and now today, McCutcheon’s produces an array of preserves, jellies, fruit butters, ciders, BBQ sauces, and much more.

McCutcheon’s Apple Products is currently under the care of the fourth generation of McCutcheons and the company is still growing and evolving everyday to bring you the best homegrown quality foods.

Visit our official site for more information and to purchase your own taste of family tradition!


One thought on “History

  1. We do make self stable asian simmer sauces at small commercial kitchen. We are growing slowly and at this time we are looking to expand. Just checking out Can you do the copacking or not?

    Really appreciate your reply.


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