Cooking 101: Crock Pot Apple Butter

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If you are going to make this, prepare your husband when he gets home that you are not eating what he smells, for dinner! My hubby came home last night and was like “What’s for dinner, smells great!”.

While I am not a canner or have I ever, this is a super easy recipe. It is also a great holiday gift for teachers or family. Once you add up the cost of the apples and the jars, it isn’t too bad, especially for a really special homemade gift.

A few things you need to get started:

• crockpot
• funnel
• canning jars (recommended 8 oz. jars)
• large stock pot (to boil jars/lids)
• recipe ingredients
• 12 hours to cook from start to finish

Here is the recipe for the Apple Butter, be sure to read the instructions and full recipe BEFORE you start — you need a 12-hour window from start to finish. It makes approximately 6-8oz jars or 3-12oz jars. Below are step by step instructions, with pictures to show you how to do these. They are super easy! Let me know how yours turnout.

Crockpot Apple Butter

• 5.5 lbs apples, cored, peeled and cut into quarters
• 3 cups sugar
• 2/3 cup cider vinegar
• 3 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp allspice
• 1/4 tsp salt

Directions:

Combine all ingredients and cook in crockpot on low for 10-12 hours, or until they are mushy and soft. It will look like dark applesauce (see pics below).

Canning Instructions:

1. Once apples are ready (They will look like dark brown applesauce. See picture below under #4, after they are canned to get an idea), you need to boil your jars and lids (not the rings/bands, the part that you screw on) in a large stock pot for about 5 minutes. Be sure to fill water to the top of the jars. This is to kill any bacteria on the jars and to provide a seal for the lids.

2. Use tongs to remove jar from water, lay on a towel and put your funnel on the mouth of the jar. Fill apple butter up to about 1 inch from the lip.

3. Be sure the rim of the jar is completely clean, wipe it after you remove funnel.

4. Use tongs to remove lid (this has the sealant on it, it is a reddish color on the underside). Lay it on the jar and screw the jar rings on tight. Then unscrew just a bit. Lay upside down on towel to allow the heat from the apples and jar to create a good seal.

5. Repeat this process with each jar. You should get about 5 or 6-8oz jars, or 3-12 oz jars.

6. If you do not have enough to fill a jar 1 inch from lip, just put in a container and store in fridge. For sealing purposes, don’t use half full jars.

7. Your jars need to ‘pop’ in to be sealed for storage. They should be inverted, if not there is not a proper seal and you should refrigerate and eat within a week or two. Or give as a present!

I hope this was helpful!

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.