Apple Butter in a Crock Pot: A Simple Guide to Canning
Apple butter is a delicious and versatile condiment that's perfect for spreading on toast, biscuits, or using as a glaze for pork or chicken. While it's traditionally made in a large pot on the stovetop, using a crock pot offers a simpler, more hands-off method. And, when combined with canning, you can enjoy your homemade apple butter all year round.
Ingredients:
- 10 pounds of apples, peeled, cored, and chopped (about 12-14 medium apples)
- 1 cup of water
- 1 cup of brown sugar (or to taste)
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg (or to taste)
- 1/4 teaspoon of ground cloves (or to taste)
- Pinch of salt
Optional:
- 1/4 cup of apple cider
- 1 teaspoon of lemon juice
Equipment:
- Crock pot
- Large pot for water bath canning
- Canning jars (pint or half-pint size)
- Canning lids and rings
- Jar lifter
- Ladle
- Funnel
- Magnetic lid lifter
- Kitchen towel
Instructions:
Making the Apple Butter
- Prepare the apples: Wash, peel, core, and chop the apples into small pieces.
- Combine in the crock pot: Place the chopped apples, water, brown sugar, cinnamon, nutmeg, cloves, and salt in the crock pot.
- Cook on low: Cover the crock pot and cook on low heat for 8-12 hours, or until the apples are very soft and have broken down.
- Puree: Use an immersion blender or transfer the apple mixture to a regular blender and puree until smooth.
- Cook further (optional): If you prefer a thicker apple butter, cook the puree on low heat for an additional 1-2 hours, stirring occasionally.
- Adjust seasonings: Taste the apple butter and adjust the sweetness and spices as desired.
Canning the Apple Butter
- Prepare the jars: Wash the canning jars, lids, and rings in hot, soapy water and sterilize them by boiling in a pot of water for 10 minutes.
- Fill the jars: Using a ladle and funnel, carefully fill the hot jars with the hot apple butter, leaving about 1/2 inch of headspace.
- Wipe the rims: Wipe the rims of the jars with a clean, damp kitchen towel to remove any spills or residue.
- Place the lids: Place a new lid on each jar and screw on the ring, tightening it just until it’s fingertip tight. Do not overtighten.
- Water bath canning: Fill a large pot with enough water to cover the jars by at least 2 inches. Bring the water to a boil and carefully lower the jars into the boiling water bath using a jar lifter.
- Process: Process the jars in the boiling water bath for 20 minutes.
- Remove and cool: Remove the jars from the boiling water bath using the jar lifter and place them on a clean kitchen towel to cool completely. You should hear a "popping" sound as the lids seal.
- Check for seals: After the jars have cooled, gently press the center of the lid. If it doesn't move and you hear a "pop," the jar is sealed.
- Label and store: Label the jars with the date and store them in a cool, dark place.
Tips and Variations
- Use different varieties of apples: Try a mix of sweet and tart apples for a more complex flavor.
- Add more spices: Experiment with other spices like ginger, allspice, or cardamom.
- Use a slow cooker: If you prefer a slower cooking time, use a slow cooker instead of a crock pot.
- Use pectin: For a thicker apple butter, you can add a packet of pectin to the mixture before canning.
Enjoy your delicious homemade apple butter!
