Deborahs Best Crockpot Apple Butter Recipes

THE VERY BEST SLOW COOKER APPLE BUTTER RECIPE

Steps:

• Place all ingredients in the bottom of a slow cooker or crock pot and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Transfer the apple mixture to a blender and puree until smooth.
• Transfer the apple butter to an airtight container and store in the refrigerator for up to 3 weeks.

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.

DEBORAH'S BEST CROCKPOT APPLE BUTTER

Steps:

• Pour 141 oz. of applesauce (3 large containers, leaving 1 for later), apple juice concentrate and spices all into a crockpot, stir. Make a vent by placing two wooden spoons across the top of the crockpot bowl, then put cover on top of wooden spoons. This way the steam can be released and the apples can cook down. (tip- put a towel or cloth around the counter as it might splatter a bit).
• Stir and turn down to low and let simmer overnight (at least 10 hours).
• Stir. By now the applesauce should be brown and reduced a bit. Add the remaining jug of applesauce (47 oz), put cover back on wooden spoons and turn the heat up to High. Let it cook another 4-6 hours. Now the apple butter is complete. If you like it silky smooth, you can take an immersion hand blender and run it through the apple butter, churning it and getting the texture very fine. If that's not preferred, it's completely fine to eat as is.
• Put hot apple butter into sterilized, hot jars (wash and bake them at 225* for 20 minutes) and put lids on. Put in a boiling bath for 10-15 minutes, take out and drain on a rack or thick towel. Test all the tops to make sure they're tightly sealed and don't "pop" when you press down on them. Enjoy!

SLOW COOKER APPLE BUTTER

Steps:

• Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
• After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

APPLE BUTTER - BUTTER

Steps:

• Let butter come to room temperature.
• Cream together butter and apple butter.
• Place in a container, cover and place in refrigerator until set. You may want to put it in the freezer 30 minutes before serving to get it good and solid if putting it out for guests on a platter.