Last week I asked for a Crock Pot version for some followers that want to make Apple Butter. I received quite a few and wanted to get this recipe up that has been provided by Kim. She also shared a picture of the final product so you could see the deep color and consistency of the smooth and glistening butter. I also loved the photograph that I received from Tammy still in the crock and have shared that one as well below.
Thank you Kim for sharing your recipe and picture for this canning site. Also thanks Tammy for allowing me to use your snapshot.
Crock Pot Apple Butter
Approx 25-30 apples (about 8 lbs) (I use a mixture of varieties in mine)*
1 cup apple juice, cider, or water
4 cups brown sugar
4 tablespoons cinnamon
Makes Approx: 8-9 pints
Using your favorite method, wash & slice apples, remove the cores and add your sliced apples & peels (if desired) to the Crock Pot to the very top of the lid. (Peels aren't necessary but I always add mine.)
Add 1 cup of water or apple cider or juice if you have any on hand.
Turn the Crock Pot on low, covered, and let cook untouched for 10-12 hours. I usually start this in the afternoon or evening so the next step is ready in the morning when I wake up.
In the morning or after 10-12 hours, using an immersion blender, puree the apples until it is completely smooth if that is your preference. (its ours)
Add 4 cups brown sugar & 4 tablespoons of cinnamon to the puree using the immersion blender to blend them in well.
Replace the lid on the puree but turn it slightly skewed about 1 inch so that steam will be able escape. (Tip: add chopsticks across the top of the pot and set the lid on those to let the moisture escape.)
Continue to let it cook down on low for another 8-10 hours. You don't need to stir this but you certainly may occasionally if you wish.
To fill the jars: Using your canning funnel fill the jars using your ladle. Fill the jars to 1/4" head space. Using a wet papertowel wipe the rims of the jars. Add hot lids/ring and water bath 5 minutes for half-pints or pints, 10 minutes for quarts. Adjust per altitude.
Kim also sent me a note: If you don't have brown sugar you can add 4 cups of white sugar and 5 T. of unsulfured molasses.
*Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.
Here is another variation using apple cider and vinegar from the National Center for Home Food Preservation. The processing times are the same as Kim's:
8 lbs apples
2 cups apple cider
2 cups vinegar
2¼ cups white sugar
2¼ cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
When I think of summer and how busy I get with canning I forget sometimes about the hours we spend in our backyard enjoying the weather. Las...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
Angela's hubby is a home brewer and with a little inspiration she came up with a homebrew beer mustard. Angela used a basic canning r...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
I was browsing through my canning books from my MFP class and found a recipe I must have missed over and over. There it was, the answer to m...