Apple Butter: A Crock Pot & Canning Delight
Apple butter is a delicious, versatile condiment perfect for spreading on toast, topping pancakes, or even adding a sweet and tangy twist to savory dishes. Making your own apple butter is incredibly rewarding, and with a slow cooker and a little patience, you can easily achieve a smooth, rich flavor that surpasses store-bought versions. This article guides you through the process of making apple butter using a crock pot and explores the techniques of canning it for long-term storage.
Ingredients:
- 12-15 pounds of apples (choose a mix of sweet and tart varieties like Gala, Honeycrisp, Granny Smith, and Braeburn)
- 1 cup apple cider or water
- 1 cup packed light brown sugar
- 1/2 cup lemon juice
- 1 tsp cinnamon
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground nutmeg (optional)
Equipment:
- Slow cooker (6-quart or larger)
- Large pot for canning
- Canning jars (pint-sized are ideal)
- Canning lids and rings
- Jar lifter
- Canning funnel
- Ladle
- Measuring cups and spoons
- Spatula
- Immersion blender or food processor
Instructions:
Step 1: Prepare the Apples:
- Wash and core the apples. You can either peel them or leave the skins on - peeling will result in a smoother butter.
- Chop the apples into small pieces.
Step 2: Slow Cook the Apples:
- Combine the chopped apples, apple cider (or water), brown sugar, lemon juice, cinnamon, cloves (if using), and nutmeg (if using) in the slow cooker.
- Stir well to combine.
- Cook on low for 8-12 hours, or until the apples are completely broken down and the mixture is thick. Stir occasionally to prevent sticking.
Step 3: Puree the Apple Mixture:
- Use an immersion blender or transfer the mixture to a food processor and blend until smooth and creamy.
Step 4: Prepare the Canning Jars:
- Wash and sterilize the jars, lids, and rings. You can do this by boiling them in a large pot of water for 10 minutes.
Step 5: Fill and Seal the Jars:
- Ladle the hot apple butter into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the jar rims with a clean, damp cloth to remove any spills.
- Place a clean lid and ring on each jar and tighten securely.
Step 6: Process the Jars:
- Fill a large pot with water, ensuring it's deep enough to cover the jars by 1-2 inches. Bring the water to a rolling boil.
- Carefully lower the jars into the boiling water using a jar lifter.
- Process the jars for 20 minutes in a boiling water bath. Adjust the processing time for different elevations.
- Remove the jars from the boiling water bath using the jar lifter and place them on a clean towel to cool.
Step 7: Check for Seals:
- As the jars cool, you should hear a "popping" sound as the lids seal. To ensure proper sealing, gently press the center of the lid after cooling. If it's firm and doesn't move, the lid has sealed.
- Store the sealed jars in a cool, dark place. Homemade apple butter should last for a year or more when properly canned.
Tips and Variations:
- Sweetness: Adjust the amount of brown sugar to your taste preference. For a less sweet butter, use less brown sugar or add a touch of maple syrup.
- Spices: Experiment with different spices like ginger, cardamom, or allspice to create unique flavor profiles.
- Texture: If you prefer a chunky apple butter, simply skip the blending step.
- Freezing: Apple butter can be frozen for up to 6 months. Thaw in the refrigerator before using.
Enjoy the delicious taste of homemade apple butter!
