Apple Butter In The Crock Pot Recipes

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.

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.

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.

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!

Steps:

• Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
• After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

Steps:

• Cook apples in slow cooker on Low until apples are very soft, about 18 hours.
• Puree apples in a blender or food processor; return pureed apples to the slow cooker. Stir sugar, cinnamon, cloves, and nutmeg through the pureed apples.
• Continue cooking on Low until thick, about 4 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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.

Steps:

• Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
• Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

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.

Steps:

• Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and butter has cooked down a bit. Pour into jars and refrigerate. Serve over hot biscuits, toast, scones or eat it out of the jar.

Steps:

• Add applesauce, sugars, and cider together in crock pot.
• Cover and cook on low for 3 hours.
• Add spices and cook on low, covered, for 3 more hours.
• Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot.
• Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
• Makes about 6 pints.
• If you're not into canning, this would probably freeze very well.

Steps:

• Stir everything together in your crock pot and turn to high for one hour to get it started.
• Turn to low and let cook for 24 to 36 hours, stirring down a few times a day. You may need to take the lid off for several hours to let the water evaporate. I usually have to let it go six hours without the lid but my crock pots were invented when dinosaurs roamed the earth.
• Jar it up and either process it or store in the refrigerator.

Steps:

• Place apples in a slow cooker.
• Stir white sugar, brown sugar, cinnamon, nutmeg, cloves, and salt together in a bowl; pour over apples. Add enough water to moisten apples.
• Cook on Low, overnight or 10 hours.
• Stir vanilla extract into apples. Cook, uncovered, for 2 hours more.

Steps:

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

Steps:

• Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
• Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
• Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
• Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

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.

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.

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.