Apple Butter
I DID IT! I actually, successfully, made and canned apple butter!
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| Apple Butter |
I saved a bit to use uncanned. After it cooled it was nice and thick. The recipe suggests blending it smoother, but I like it this way. Not lumpy by any means, but not "buttery." I had some with breakfast on a waffle! It has been so many years since I had my grandmother's apple butter, I don't remember if this is as good or not. But, I am so very proud of myself! Next is apple pie filling in quart jars.
Apple Butter (made in a slow cooker, or Crock Pot)
6 - 6 1/2 lbs apples (I used Granny Smith I bought from a local orchard - well, they were in a box in a man's garage, but he picked them out of his orchard) - peeled, cored, and sliced
1 cup sugar
1 cup brown sugar - packed
1 TBS ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 TBS vanilla (add this after 10 hours, see instructions)
* Put apples in slow cooker. In large bowl combine all of the other ingredients but the vanilla. Pour over apples and mix well.
* Cover and cook on low for 10 hours, stirring occasionally.
* Mixture will thicken and darken.
* Uncover and add vanilla. Leave uncovered and continue cooking for 1 1/2 - 2 hours. Stir more often at this point.
* Test a spoonful on a plate after 1 1/2 hours by putting it on a plate and cooling a few minutes. It is ready to can if it doesn't run off the plate.
* Blend if desired, or if your apples retained some shape.
* Spoon into clean, warm jars and can. Or you can freeze it. Keeps in the refrigerator about 2 weeks.
* My processing is 15 minutes (10 + an extra 5 for our altitude) in a boiling water canner.
* Makes enough for 6 half-pint Mason jars.
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| Thick enough not to drip! |
Apple Butter (made in a slow cooker, or Crock Pot)
6 - 6 1/2 lbs apples (I used Granny Smith I bought from a local orchard - well, they were in a box in a man's garage, but he picked them out of his orchard) - peeled, cored, and sliced
1 cup sugar
1 cup brown sugar - packed
1 TBS ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 TBS vanilla (add this after 10 hours, see instructions)
* Put apples in slow cooker. In large bowl combine all of the other ingredients but the vanilla. Pour over apples and mix well.
* Cover and cook on low for 10 hours, stirring occasionally.
* Mixture will thicken and darken.
* Uncover and add vanilla. Leave uncovered and continue cooking for 1 1/2 - 2 hours. Stir more often at this point.
* Test a spoonful on a plate after 1 1/2 hours by putting it on a plate and cooling a few minutes. It is ready to can if it doesn't run off the plate.
* Blend if desired, or if your apples retained some shape.
* Spoon into clean, warm jars and can. Or you can freeze it. Keeps in the refrigerator about 2 weeks.
* My processing is 15 minutes (10 + an extra 5 for our altitude) in a boiling water canner.
* Makes enough for 6 half-pint Mason jars.
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