Slow Cooker Apple Butter For Canning Food

SLOW COOKER APPLE BUTTER FOR CANNING

Steps:

• Wash, peel, core apples.
• Slice them as thin as possible.
• Place apples and sugar into crockpot.
• Place crockpot on low and cook for 8-12 hours (I do overnight).
• Using a whisk, thoroughly mix apples until they become smooth. Or use a blender if apples were not sliced thinly enough.

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.

SLOW COOKER APPLE BUTTER RECIPE

Steps:

• Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate.
• Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• 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 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

APPLE BUTTER : SLOW COOKER METHOD:CANNED

Steps:

• Peel and core apples.
• Roughly chop apples into"Bite-Sized" pieces.
• Fill slow cooker with apples, sugar, cinnamon,clove and salt.
• Stir to combine.
• Cover and cook on high for 1 1/2 hours.
• Turn to low and simmer 12 hours, opr until thick and a dark golden brown in color.
• Fill home canning jars with hot Apple Butter mix to within 3/4 inch of top, place lids on and tighten bands to finger tight.
• Water bath for 10 minutes.
• Remove from canner, tighten bands and let come to room temperature.
• Enjoy for up to one year.
• 2-3 weeks in the fridge after openning.

AMISH CROCK-POT APPLE BUTTER

Steps:

• Cook on low setting in crock-pot for 9 hours.
• When done, puree in blender.
• Then pour into clean glass jars.

EASIEST SLOW COOKER APPLE BUTTER

Steps:

• Estimate which slow cooker the drawerful of apples in the fridge will fit into. Note1: Wrinkled apples are not necessarily "bad". Granny Smiths can look nearly new but be mealy and browning under the skin (toss them), while Braeburn and especially Gala apples may look terrible, but the flesh is still unblemished and evenly colored. Cut out any bad spots, and often an apple browning on one side is fine on the other half. Use the other half. A slow cooker will hold this at 180F or higher for the first couple of hours, then at least 140 for a long time after that. After you cook, mill/sieve, season, cook and reduce by a third, there isnt much original apple shape left. Don't be obsessive. :-). Note 2: The flavor is in the peel, the pectin is in the core and the sugar is in the flesh. Don't peel or core the apples, just wash them, remove the stems and loose seeds, then cut out the "flower" parts opposite the stems, there tends to be powdery dirt and mold there.
• re note 2: Wash the apples, quartering most of them. Pick out any loose seeds. Toss the quarters in the slow cooker. Quarter and add the others if it looks like they will fit, otherwise set them aside.
• Set the cooker on high for at least an hour or two.
• Quarter and add any apples that did not fit, forcing them below the surface. Cook on high an additional hour or two. Skip this step if there were no extras.
• Place a food mill over a large bowl and ladle a portion of apples into it. Crank them through using downward force on the crank, reversing now and then to clear the screen. Pick out the seeds as you go. Repeat until all apples have been milled. You can use a sieve, but it will take a while. Discard the flakes of skin, seeds and stringy bits. Clean the mill IMMEDIATELY, the pulp is acidic and will stain the plating and rust any exposed steel.
• Blend the "applesauce" smooth with the stick blender if it makes you feel good. Clean the blender too.
• Dump them back into the slow cooker. Add: 1/4 tsp allspice, 1/8 - 1/4 tsp (scant) cloves, 1/2- 3/4 tsp cinnamon. Stir and taste. Cook on low for 8 - 12 hours. This should taste good with balanced flavors, but not strong. The seasoning will be concentrated as it cooks and you can adjust later. Note on sugar: Most recipes use double to triple the spices, then add somewhere between 1/2 cup to a full cup of sugar PER PINT of pulp. I suspect a lot of this sugar is to to preserve the butter in pre-refrigeration days and to counter the bitter undertaste of the spices. I tend to use less spice and little if any added sugar. You can always add more later.
• Taste and adjust seasoning, remove lid and cook another 2-4 hours. Keep a close watch and stir the thickened/solids at the edges into the rest. The pulp will darken from an over-cinnamoned applesauce color to chocolate or dark chocolate brown.
• Blend smooth with stick blender or that ice-crushing powered daiquiri pitcher on the counter.
• Chill and eat. Great on crepes, good on toast and I'm told even on steak.