Crock Pot Apple Butter Recipe for Canning: A Sweet and Easy Way to Preserve Fall Flavors
Autumn is synonymous with apples, and what better way to capture their essence than by making apple butter? This slow-cooked delight, made with simmered apples and spices, is a perfect spread for toast, biscuits, or even as a glaze for pork. And with a little canning know-how, you can enjoy this sweet treat all year round.
Ingredients:
- 12 cups peeled, cored, and chopped apples (about 6 pounds)
- 1 cup apple cider
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup lemon juice (optional, for preserving color)
Equipment:
- Crock Pot (6-quart or larger)
- Large saucepan
- Canning jars and lids (pint size)
- Jar lifter
- Canning rack
- Large pot for water bath canning
- Measuring cups and spoons
- Rubber spatula
Instructions:
Making the Apple Butter:
- Prepare your apples. Wash, peel, core, and chop your apples into roughly 1-inch pieces.
- Combine ingredients. In the crock pot, combine apples, cider, sugars, spices, and salt. Stir well.
- Slow cook. Cook on low heat for 8-12 hours, or until apples are very soft and have broken down. Stir occasionally to prevent sticking.
- Puree the apple butter. Once the apples are fully cooked, use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
- Simmer and adjust sweetness. Return the pureed apple butter to the crock pot and simmer on low for another hour, or until it has thickened. Taste and adjust the sweetness if needed.
Canning the Apple Butter:
- Prepare your jars. Wash and sterilize your jars and lids according to the manufacturer's instructions.
- Fill jars. Carefully ladle the hot apple butter into the sterilized jars, leaving 1/2 inch of headspace at the top.
- Remove air bubbles. Run a clean, non-metallic utensil around the inside of the jar to release any air bubbles.
- Wipe rims and seal. Wipe the rims of the jars with a clean, damp cloth. Securely place the lids on top, ensuring they are screwed on tightly.
- Process in water bath. Place the jars on a canning rack in a large pot. Fill the pot with water to cover the jars by 1-2 inches. Bring the water to a rolling boil.
- Process for 15 minutes. Process the jars in the boiling water bath for 15 minutes. For higher altitudes, refer to a canning chart for appropriate processing times.
- Remove and cool. Carefully remove the jars from the boiling water bath using a jar lifter and place them on a clean, dry towel. Let cool completely before storing.
Tips and Tricks:
- Choose your apples wisely. Use a mix of sweet and tart apples for the best flavor. Some popular choices include Granny Smith, Honeycrisp, and Fuji.
- Spice it up. Feel free to experiment with different spices, such as ginger, cardamom, or allspice.
- Use a food mill. If you don't have an immersion blender, you can use a food mill to remove any remaining apple bits from the cooked mixture.
- Store in a cool, dark place. Once the jars are cool, store them in a cool, dark location.
