Crock Pot Old Fashioned Apple Butter West Recipes

APPLE BUTTER FOR THE SLOW COOKER

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.

CROCK POT APPLE BUTTER

Steps:

• Put apples in a crock pot and cook overnight on high or 9 hours.
• In the morning, add cinnamon, sugar and cloves.
• Cook all day on low or 10 to 12 hours.

CROCK POT OLD-FASHIONED APPLE BUTTER - WEST

Steps:

• Wash, core and quarter apple (do not peel).
• Combine apples and apple juice in lightly oiled crock pot.
• Cover and cook on low for 10 - 18 hours or high for 2 - 4 hours.
• When fruit is tender, put through a food mill to remove peel.
• Measure cooked fruit and return to crock pot.
• For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves. Stir well.
• Cover and cook on high for 6 - 8 hours, stirring about every 2 hours.
• Remove cover after 3 hours to allow fruit and juice to cook down.
• Add sauterne for the last hour of cooking.
• If desired, spoon into hot sterilized jars and process according to standard canning methods.
• Makes about 5 1/2 pint jars.

SLOW-COOKER APPLE BUTTER

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.