APPLE BUTTER FOR THE SLOW COOKER
Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!
Provided by Carrie Whitney Milburn
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 4h20m
Yield 112
Number Of Ingredients 6
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.
Nutrition Facts : Calories 22.8 calories, Carbohydrate 5.9 g, Fiber 0.4 g, Sodium 6.5 mg, Sugar 5.3 g
SLOW COOKER APPLE BUTTER RECIPE
Provided by Food Network
Categories condiment
Time 10h10m
Yield 12 pint jars
Number Of Ingredients 7
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!
EASIEST SLOW COOKER APPLE BUTTER
No peeling, no coring! When you have a drawerful of old apples in the fridge this is a great way to still get use out of them. Quantities are not precise, adjust to taste. I use a slow cooker, food mill and stick blender. You can also do this on the stove, use a sieve/strainer and a blender it just takes longer and more babysitting.
Provided by phayzedog
Categories Apple
Time 12h15m
Yield 32 1/4 C. servings, 32 serving(s)
Number Of Ingredients 4
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.
SLOW COOKER APPLE BUTTER
Forget it and leave it.
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 22h30m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 31.1 g, Fiber 2.1 g, Protein 0.4 g, Sodium 3.7 mg, Sugar 28.9 g
SLOW COOKER APPLE DUMP CAKE
Easy to make in your slow cooker, this 4-ingredient, cinnamon-flavored apple dump cake is perfect to serve warm with a scoop of vanilla ice cream.
Provided by stangs05
Categories Dump Cake From a Mix
Time 2h5m
Yield 12
Number Of Ingredients 4
Steps:
- Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
- Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 53 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 5.5 g, Sodium 279.2 mg
CROCK POT APPLE BUTTER
Make and share this Crock Pot Apple Butter recipe from Food.com.
Provided by Margo59
Categories Apple
Time 13h25m
Yield 4 pints, 32 serving(s)
Number Of Ingredients 5
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.
SLOW-COOKER APPLE BUTTER
All you need are Gala apples, brown sugar, salt and a cinnamon stick to make our yummy slow-cooker apple butter. Great for gifting!
Provided by By Stephanie Wise
Categories Condiment
Time 8h15m
Yield 40
Number Of Ingredients 4
Steps:
- Peel, core and slice apples. In food processor, grate apples (in batches, if needed). Place in slow cooker. Stir in brown sugar, salt and cinnamon stick.
- Cover; cook on High heat setting 4 hours.
- Remove and reserve cinnamon stick. In food processor, puree apple mixture (in batches, if needed) until smooth. Return to slow cooker with cinnamon stick.
- Cook uncovered on High heat setting 4 hours longer, stirring occasionally.
- Remove and discard cinnamon stick. Cool completely. Transfer butter to jars; seal tightly. Store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 10 g, TransFat 0 g
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