Crock Pot Apple Pumpkin Butter No Added Sugar Recipes

SLOW COOKER APPLE BUTTER {NO SUGAR ADDED}

Steps:

• Core and roughly chop the apples. (You can leave the peel on.)
• Place apples in slow cooker and add spices and water.
• Cover and cook on low for 9-10 hours.
• Use an immersion blender - or transfer apple mixture to a blender - and blend until smooth.
• Reset slow cooker to high and continue cooking for two more hours. Leave the lid partially open to allow some moisture to escape (this helps thicken the mixture). Stir every 30-45 minutes to ensure the apple butter doesn't burn on the bottom of the slow cooker.
• Let cool and store apple butter in the refrigerator.

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.

CROCK POT APPLE PUMPKIN BUTTER (NO ADDED SUGAR)

Steps:

• Add all ingredients to a large crockpot, stirring to combine.
• Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
• After several hours (I left mine overnight), check it, stir it, taste it, adjust.
• If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
• When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
• Bring a large canner pot to a boil and add sterilized jars.
• Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
• Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
• Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
• You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.