Apple Butter Slow Cooker Methodcanned Recipes

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:

• 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:

• 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.