Red Hot Apple Butter Crock Pot Food

CROCKPOT APPLE BUTTER

Steps:

• Peel, core, and quarter the apples.
• Spray the inside of a 6-quart slow cooker with cooking spray and place the apples inside. I use as many apples as it takes to fill up my slow cooker!
• Add remaining ingredients to slow cooker and stir to combine.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
• Uncover, give it a good stir, and continue cooking uncovered for an additional 2 hours on LOW or 1 hour on HIGH. This will allow the apple butter to cook down and thicken.
• Use a hand blender to puree until smooth. If you don't have a hand blender, transfer to a regular blender and puree in batches.
• Store in mason jars in the refrigerator for a few weeks, or keep in the freezer. If you want to store the apple butter in a pantry, be sure to follow proper canning procedures (sterilizing and processing jars). See the canning instructions in the notes below.

SLOW COOKER APPLE BUTTER

Steps:

• Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
• Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
• Use an immersion blender to puree the apple butter until smooth.
• Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
• Serve on breads, muffins, pork chops or just eat it with a spoon.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RED HOT APPLE BUTTER

Steps:

• 1. Special tools: large, heavy-bottomed pan, sieve In a large, heavy-bottomed pan (such as cast iron), bring the cider to a boil. Cook it down to 2 1/2 cups. Add apples and simmer until they are mushy and no longer watery, about 2 hours. Push apple mixture through a sieve into a large bowl, removing any apple skin and lumps. Measure the apple mixture in cups and put back in the pot. For every 1 cup of pulp, add 1/2 cup sugar. Then, add ground cinnamon and candies. Cook uncovered on medium heat for 6 to 8 hours, stirring occasionally, until mixture becomes thick. The apple butter should be a reddish-brown color.

RED-HOT APPLE BUTTER CROCK POT

Steps:

• Combine ingredients in a crockpot.
• Cook on high about 12-18 hours.
• Sometimes it takes longer, depending on thickness of the applesauce.
• Cook until it turn dark brown and thickens.
• It can be stored in the refrigerator or canned in a water bath for 20 minute.

RED HOT BAKED APPLES ALA CROCK POT

Steps:

• Core apples at the stem end, taking care to make a wide opening & not go completely through the bottom. Then peel skin down 1 in from the top.
• Mix sugar, raisins & cinnamon red hots.
• Stuff apples tightly with the mixture (mounding at the opening as there will be ample stuffing mix) & dot each opening with butter.
• Pour water into crock pot, add any leftover stuffing mixture to the water & add apples.
• Cover & cook on low 7-8 hrs, medium for 6 hrs or high for 3-4 hours (NOTE: Cooking time may vary & I suggest fork testing the apples 1 hr ahead of the time you expect them to be finished).

CROCK POT APPLE BUTTER

Steps:

• Wash and quarter apples. Place in 3 1/2 to 4 quart crock pot. Add all other ingredients. Cook on low all day.

CROCK POT APPLE BUTTER

Steps:

• Place apples in a large bowl.
• Combine sugar, cinnamon, cloves and salt.
• Pour over apples and mix well.
• Place in crock pot, cover and cook on high for 1 hour.
• Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
• Stir occasionally.
• Uncover and cook on low for 1 hour longer.
• If desired, whisk until smooth.
• Spoon into freezer containers, leaving 1/2-inch head space.
• Cover and freeze.

OVERNIGHT APPLE BUTTER

Steps:

• Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.
• With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. Stir well and pass through a food mill or strainer, if necessary to remove any lumps.
• Place six clean 1-pint or twelve clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill canner and jars with hot water, about 1 inch above tops of jars. Bring jars to a boil over high heat; boil for 10 minutes. Using a jar lifter, remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
• Divide apple butter evenly among sterilized jars, leaving 1/4 inch of space at top of each jar. Using tongs, place lids on jars. Using your hands, place rings on jars and tighten (but do not overtighten). Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner, one at a time, using a jar lifter securely positioned below neck of jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars have cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed: Press down on the middle of the lid with a finger. If lid springs up when finger is released, jar is unsealed. Store sealed jars in a cool place. If any of the jars are unsealed, store in refrigerator and use within several days.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

SOUTHERN CROCK POT APPLE BUTTER

Steps:

• Combine apples and apple cider in crock pot.
• Cover and cook on low heat for 10-12 hours.
• Puree and then return the mixture to the crock pot and add sugar, cinnamon, and cloves.
• Cover, and cook on low for 1 hour.
• Apple Butter will keep for several weeks in your refrigerator or you can pour into hot, sterilized jars and seal.
• Can also be frozen in freezer containers.

ALL DAY APPLE BUTTER (CROCK POT)

Steps:

• Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
• Spoon the mixture into sterile containers, cover and refrigerate or freeze.