Sunday, August 30, 2020

Crock Pot Apple Butter #OurFamilyTable

 Making Apple Butter doesn't get much easier than this.  Actual hands on time is about half an hour and that includes processing in a water bath for preservation.  

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This apple butter recipe takes hours to make but only minimal hands on time.  The most time consuming part is peeling the apples. Once you get them peeled, cored and sliced you put them in the slow cooker with some vinegar and let it cook for 18 hrs. Yep, you read that right....Eighteen Hours!

Then you add in some sugar and spices and you let it cook for another 4 hours longer.


Once it cooks for a total of 22 hrs. it is ready to go into a food processor to be pureed to your desired consistency.  It is ready to serve and eat right now and will keep in the refrigerator for a few weeks.  However I chose to ladle the puree into jars and process in a water bath so that we can enjoy this treat all winter long.


We enjoy apple butter spread on our toast in the morning with a nice cup of coffee.  It is also delicious on pancakes or waffles.  Try it with peanut butter in place of the jelly for a special lunchbox treat.


This recipe provided me with 28 oz. of apple butter for two 8 oz. and three 4 oz. jars.  They make a great gift alongside a homemade loaf of bread or muffins and the recipe is easily doubled.






Canning, Apples, Jams
Spreads, Canning, Apple Butter
American
Yield: 28 servings
Author: Wendy Klik
Print
Crock-Pot Apple Butter

Crock-Pot Apple Butter

Making Apple Butter doesn't get much easier than this. Actual hands on time is about half an hour and that includes processing in a water bath for preservation.
Prep time: 30 MCook time: 22 H & 15 MTotal time: 22 H & 45 M

Ingredients:

  • 6 lbs.  Assorted Apples, peeled, cored and cut into eighths.
  • 1/4 c. apple cider vinegar
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1 1/2 t. cinnamon
  • dash of ground cloves
  • dash of ground ginger

Instructions:

  1. Place the apples and cider vinegar in the crock of a slow cooker.  Cover and turn on high heat for 8 hrs.  Stir, lower heat to low and cook for 10 hrs.  longer.
  2. Stir in the sugars, cinnamon, cloves and ginger.  Cover and cook on low for 4 hrs. longer.
  3. Using a food processor or immersion blender, puree the apple butter to your desired consistency.  
  4. Ladle into hot sterilized jars of choice.  I used two 8 oz. jars and three 4 oz. jars.  Wipe rims, cover with sterilized lid and screw on the rim just until finger tightened. 
  5. Place the jars onto a rack in boiling water.  Return the water to a boil and process for 10 minutes.  Turn off heat and let remain in water for 5 minutes longer.  Use tongs to remove jars from water and place onto a towel on the counter to cool completely.
  6. You will hear the lids pop as the seal.  Once cool, check to ensure each jar has sealed by pressing on the lid.  There should be no give to it.  
  7. Processed apple butter will be good for 8-12 months in your cupboard.  Refrigerate and use within one month of opening.

Notes:

Adapted from a recipe found at allrecipes.com

Calories

77.25

Fat (grams)

0.17

Sat. Fat (grams)

0.03

Carbs (grams)

20.25

Fiber (grams)

2.41

Net carbs

17.84

Sugar (grams)

16.75

Protein (grams)

0.26

Sodium (milligrams)

2.04

Cholesterol (grams)

0.00
Created using The Recipes Generator

8 comments:

  1. Apple butter is one of my favorite fall things! I'm definitely putting this on my to make list.

    ReplyDelete
  2. I haven't made applesauce or apple butter yet this year - now I'm craving that smell in my kitchen!

    ReplyDelete
  3. There are few things more satisfying than bottling your own goods. Esp if it involves apples and spices.

    ReplyDelete
  4. Good perspective on the low actual working time. I am canning more this year too--we're eating well this winter!

    ReplyDelete
    Replies
    1. I think there is a lot of canning going on. Trying to find supplies is crazy.

      Delete

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