Slow Cooker Apple Butter

Name: Slow Cooker Apple Butter
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Ingredients: 10 pounds mixed apples, peeled, cored and sliced; 1 cup granulated sugar; 1 cup brown sugar; 1/2 cup apple cider vinegar organic with mother; 1 tablespoon ground cinnamon; 1 t. ground allspice; 2 t ground nutmeg; 1/2 t ground cloves; 2 T vanilla

7 steps

Prep:30minCook:12h

Oh so yummy over toast, pork chops or by the spoonful. Makes the house smell heavenly and great for cooking during the holidays. I get fresh orchard apples from cold storage and use three varieties combining tart and sweet. Recipe is for a 7 quart crockpot. Afterwards I hot water bath can the apple butter in pints.

Updated at: Thu, 17 Aug 2023 09:47:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories39.9 kcal (2%)

Total Fat0.1 g (0%)

Carbs9.8 g (4%)

Sugars8.6 g (10%)

Protein0.1 g (0%)

Sodium0.6 mg (0%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

99 servings

10 poundsmixed apples

peeled, cored and sliced

1 cupgranulated sugar

1 cupbrown sugar

½ cupapple cider vinegar

organic with mother

1 tablespoonground cinnamon

1 tground allspice

2 tground nutmeg

½ tground cloves

2 tvanilla

Instructions

Step 1

1. Wash, peel core and slice/cut the apples, into small chunks. Cut smaller may fit the pot better. Put in crockpot.

Step 2

Mix sugars, spices and vinegar. Stir in well with apples.

Step 3

Cook on low about 11 hours, stirring occasionally.

Step 4

Add vanilla and vook another hour

Step 5

For chunky applesauce, it's ready to can, freeze, or will keep in the fridge several weeks. If you wish to have extra smooth, CAREFULLY blend with an immersion blender. Hot foods can tend to splatter with an immersion blender.

Step 6

To hot water bath can: Sterilize pint jars, lids and rings. Fill each jar leaving 1/2 head space. Wipe the rim of the jars clean and add lids and tops. Place jars in canner, fill with water to have at least one inch higher than jars. Bring to a boil and cook 15 minutes. Remove jars from water with canning tongs. Cool on a towel on the counter, undisturbed until jars are cool. Check to be sure of seal. Lids can be removed. Using Ball lids, this keeps up to 18 months.

Step 7

Note: sugar is to taste and depends on the apples. This amount of apples fills the crockpot to the brim. I get about four batches out of a bushel of apples. Also depending on how naturally juicy the apples, you may need to cook longer to get desired thickness. I cooked mine overnight and then another 8 hours on medium. Yield was 5.5 pints.