Granny Kinkels Crock Pot Apple Butter Recipes

GRANNY KINKELS CROCK POT APPLE BUTTER

Steps:

• Peel, core and thinly slice the apples. I like using my apple peeler / corer. What a wonderful invention.
• Place all the apples and remaining ingredients into the crock pot.
• Set on low for at least 8 hrs. I usually let it cook over night.
• After 8 hrs or over night the apples will be cooked and the spices will be filling your kitchen with the sweet aroma of apples, spice and everything nice. What a wonderful way to start your morning.
• Kick the crock pot up to high for 2 hrs or until the liquid has cooked into the apples. You will need to prop the lid with a spoon on the crock pot so the steam can escape to cook the liquid down.
• Depending on how chunky you like your apple butter will determine the next step. I prefer my apple butter smooth so I puree my apples. If you would like a little chunky, take half of the apples and blend in a blender until smooth. Then add to the remaining apples in the crock pot. Stir and serve warm or put in container to refrigerate.
• The apple butter will keep up to 2 weeks in the refrigerator. If you would like you can always can your apple sauce to store much longer.
• Enjoy........

GRANDMA'S APPLE BUTTER

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

CROCK POT APPLE BUTTER

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.

CHEF JOHN'S APPLE BUTTER

Steps:

• Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
• Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
• Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.