Amish Crock Pot Apple Butter 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.

SLOW COOKER APPLE BUTTER

Steps:

• Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
• Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
• Use an immersion blender to puree the apple butter until smooth.
• Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
• Serve on breads, muffins, pork chops or just eat it with a spoon.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

PENNSYLVANIA DUTCH APPLE BUTTER

Steps:

• Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.

AMISH CROCK-POT APPLE BUTTER

Steps:

• Cook on low setting in crock-pot for 9 hours.
• When done, puree in blender.
• Then pour into clean glass jars.

AMISH APPLE BUTTER

Steps:

• Place all ingredients in a large pot with a full ½ cup of water or apple juice. Bring to high heat and reduce to simmer. Cook covered until the apples are soft.
• Blend the apples using an immersion blender, directly in the pot. Then continue to simmer until the apple butter thickens. Note that it will thicken further once it cools.
• Place all the ingredients into a large slow cooker. The size of your slow cooker should be somewhere between 4-6 quarts. The crock should be at least half full to cook properly. So adjust the size of your slow cooker accordingly.Once the apples are soft, you'll blend them with an immersion blender.
• Then vent the lid with the handle of a wooden spoon, and continue to cook on low for 6-8 hours. The apple butter will thicken further as it cools.
• Follow the recipe, but place everything into your pressure cooker with 1 cup of liquid instead of a ¼ cup. Use the manual setting and cook on high pressure.
• Close the steam valve on the lid.
• Cook for 8 minutes and allow a 10 minute natural release.
• Blend the apples until smooth with an immersion blender.
• Press the "slow cook" button. Vent the lid with the handle of a wooden spoon.
• Cook for an additional 3 hours, or until the butter has thickened. It will thicken further in the fridge. Stir a few times during this part of the cooking process.

LINDA'S 24 HOUR CROCK POT APPLE BUTTER

Steps:

• Stir everything together in your crock pot and turn to high for one hour to get it started.
• Turn to low and let cook for 24 to 36 hours, stirring down a few times a day. You may need to take the lid off for several hours to let the water evaporate. I usually have to let it go six hours without the lid but my crock pots were invented when dinosaurs roamed the earth.
• Jar it up and either process it or store in the refrigerator.

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• 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 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

ALL-DAY APPLE BUTTER

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.