Homemade Slow Cooker Apple Butter
This slow cooker apple butter is an easy crock pot recipe that is as simple as “set it, and forget it.” It’s so easy to do, you let your slow cooker do all the work. It goes great with both sweet and savory dishes. Makes nice holiday (or anytime) gifts too.
This slow cooker apple butter is a delicious recipe and has been generously shared by Cathy Kopp for which she won 1st Prize at the Wayne County Fair. Cathy just loves to cook and is always coming up with delicious homemade dishes. Here, Cathy’s prize–winning slow cooker apple butter is incredibly easy and is very popular with her boys.
What is Apple Butter
For those who have never tried apple butter, you really must. It’s vegan, organic and naturally low in sugar (when homemade). How do you eat it? Well, some people use it as a spread, like you would jam, on bread or toast. You can use it in baking desserts, and to serve alongside as a side sauce in both sweet and savory dishes.
Making this apple butter with the slow cooker and using the canning method is a great way of preserving apples. Apple Butter is popular around autumn when there’s an abundance of delicious sweet and juicy apples, so make a large batch and give away as gifts on Thanksgiving or during the holidays. It’s tough to find a good apple butter in grocery stores, most are not organic or are filled with added preservatives or artificial ingredients, so homemade is the way to go for a great tasting, organic and nutritious apple butter.
How to Make Slow Cooker Apple Butter
Yield: 5½ pints
Prep Time: 25 minutes
Cook Time: 22 hours
Total Time: 22 hours 25 minutes
Ingredients
- 12 pounds Golden Delicious apples—peeled, cored and sliced
- ½ cup apple cider vinegar
- 3 cups white sugar
- 1 cup brown sugar
- 1 Tbsp. ground cinnamon
- ¼ tsp. ground cloves
- 1 tsp. ground allspice
Instructions
- Place apples and vinegar in 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, cloves, and allspice, and cook 4 hours more.
Note: The most difficult part is peeling the apples and then getting them all to fit in the crockpot. I made it according to the instructions above. In the future, I will reduce the amount of white sugar and cinnamon. I also chose to can the apple butter. If you are unsure of how to go about doing this, continue reading you’ll see further instructions below.
Canning Guide
- Fill the hot boiled jars with the hot apple butter. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Center hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft. (305 m), process–boil filled jars–10 minutes.
- When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; do not retighten screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home–canned foods within one year.
Notes
I boil my jars before and after. Also, be aware that altitude is important. Click here to see the altitude chart for your reference. The ingredient proportions are from Bernardin. Their jars come with a little recipe book and fruit proportions and the boiling (canning) instructions have been taken from there as well. Always follow USDA home canning recommendations.
Nutrition Information
| Nutrition per Serving | Number of Servings (30) |
|---|---|
| Serving Size | 5 1/2 pints |
| Calories | 206 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Unsaturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 6mg |
| Carbohydrates | 51g |
| Fiber | 5g |
| Sugar | 44g |
| Protein | 1g |
We’d love to hear from you and what you thought of this post. Did you make any changes to the recipe? Let us know in the comments below.
Source:
PRIZE WINNING SLOW COOKER APPLE BUTTER
https://www.lovefoodies.com/cathys-apple-butter/