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 CARAMEL-APPLE CRISP
I combined several recipes to come up with this easy and delicious slow cooker apple crisp dessert. Serve with vanilla ice cream and additional caramel topping.
Provided by shackbart
Categories 100+ Everyday Cooking Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix apples, white sugar, brown sugar, and cinnamon together in a slow cooker. Drizzle with caramel topping and melted butter.
- Mix cake mix and oatmeal together in a bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Place on top of apple mixture in the slow cooker.
- Cook on High until cooked down and golden on top, 2 1/2 to 3 hours.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 74.2 g, Cholesterol 54.6 mg, Fat 27.2 g, Fiber 3.6 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 572.6 mg, Sugar 37.2 g
OVERNIGHT APPLE BUTTER
Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions for canning apple butter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Yield Makes 6 pint jars or 12 1/2-pint jars
Number Of Ingredients 9
Steps:
- Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.
- With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. Stir well and pass through a food mill or strainer, if necessary to remove any lumps.
- Place six clean 1-pint or twelve clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill canner and jars with hot water, about 1 inch above tops of jars. Bring jars to a boil over high heat; boil for 10 minutes. Using a jar lifter, remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
- In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
- Divide apple butter evenly among sterilized jars, leaving 1/4 inch of space at top of each jar. Using tongs, place lids on jars. Using your hands, place rings on jars and tighten (but do not overtighten). Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner, one at a time, using a jar lifter securely positioned below neck of jar. Keep jars upright at all times.
- Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
- Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars have cooled completely.
- Once jars have cooled completely, test to make sure each jar is completely sealed: Press down on the middle of the lid with a finger. If lid springs up when finger is released, jar is unsealed. Store sealed jars in a cool place. If any of the jars are unsealed, store in refrigerator and use within several days.
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