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10/21/11

Crock Pot Apple Butter

Sweet and Pungent Apple Butter for the Winter.
You have to hand it to Martha Stewart!  She has some great guests with some great ideas, many that make me think,"Why didn't I think of that?"  Such was the case this week when Amy Traverso was Martha's guest and she recommended making apple butter in the crock pot and leaving it over night on low to simmer.   Fact is she has written a cookbook "The Apple Lovers Cookbook."   She gives her recipe there as well as on Martha Stewart's website.

I have made apple butter for many years and had 5 pounds of apples on hand so you know I couldn't resist the crock pot method.

Here is how I adapted her recipe:

5 pounds (about 10 large) mixed apples, peeled, cored, and cut into medium sized pieces
1 3/4 C. sugar
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/8 t. ground cloves
1/4 t. ginger
2 C. apple cider
1/4 C. fresh lemon juice

Starting the process.
Turn the slow cooker on high and add all of the ingredients.  Cover and cook for 1 1/2 hours.  The mixture should be bubbling vigorously.  Reduce the heat to low and cook another hour.

With the lid set slightly ajar continue to cook for 7-9 hours until dark and thick.  Stir well.  If there are lumps remaining and you would prefer a smoother texture you may use a stick blender, food mill, or processor to achieve the desired consistency.

Place 6 clean 1 pint or 12 half pint jars through the dishwasher and fill from there.  Seal with bands and lids you also put through the dishwasher.  If you have a sterile cycle or heated dry be sure to activate it.

Leave 1/4" head space in each jar and be sure to wipe the rim of the jar with a clean cloth should you drip any apple butter.

Heat enough water in a cold packer or a large kettle to cover the jars by 1".  There should be 1" between the jars.  Bring to a boil and process for 10 minutes.  Remove the jars with tongs and leave them undisturbed to cool on clean towels for 12 to 24 hours.

Once the jars have cooled completely test to be sure they have sealed.  Press down on the middle of the lid with a finger.  If it springs back the jar is NOT properly sealed and should be processed again or refrigerated and eaten promptly.

3 comments:

Diane said...

Thank you for this! I have helped and watched folks can, but just could not get up the bravery to do it myself.

Today I made applebutter and canned it.

I did learn a few things a long the way- 1)teen girls like to steal cups of it before it reduces to nibble on..2)really old jars(passed down from a great aunt)are hit or miss to get them to seal.. and if you try to boil your lids to sterilize them, well that does work! LOl

I did manage 8 well sealed jars of beautiful and tasty apple butter, and despite being tired, I am already dreaming of what to can next!

Thanks again!

Diane said...

"doesn't" work to boil the lids! I meant :-)

Diane Cosby said...

Thank you so much for this wonderful note. You just made my day!! You are right about the hit and miss with old jars. It pays to really look them over to see if the top rim is in good shape, not chipped and even. What I do is use the ones I am not so sure about for things like refrigerator pickles that you do not seal and just leave in the refrigerator until used. Also if the jar has a regular size opening you can screw a saved lid from Parmesan cheese container and make a terrific shaker jar out of it for cinnamon sugar, flour shaker, or whatever!!