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Crock Pot Apple Butter
September 16, 2008
5:26 pm
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IowaDeb
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Tresh in OK said:

IowaDeb….can you post the crockpot method of applebutter?  i would like to try it out!


Crockpot Apple Butter

  3 quarts unsweetened applesauce
  4 cups white sugar 
  2 cups  brown sugar
  1/3 cup apple cider,apple juice or water
  3/4 tsp nutmeg 
  1/4tsp allspice
  3/4 tsp ground cloves 
  1 Tb cinnamon 
Add applesauce, sugars, and cider together in crockpot.
  1. Cover and cook on low for 3 hours.
  2. Add spices and cook on low, covered, for 3 more hours.
  3. Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crockpot.
  4. Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
  5. Makes about 6 pints.
  6. If you're not into canning, this would probably freeze very well.

Sometimes,I live in my own little world, but it's okay because they know me here.

February 6, 2009
12:44 pm
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WV_Hills
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This recipe was originally posted in the 'Farmhouse Table' forum.

February 6, 2009
4:41 pm
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GeorgiaZ
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And I cant wait to try this on one of my "free" days!

February 7, 2009
2:16 am
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Leahld22
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Deb could you explain the water bath for me please? Or if you freeze it how do ya do it? Thx! Help

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February 7, 2009
8:57 am
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Pete
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When we make apple butter at church (yes, using a wood fire and a very old copper kettle) we place the hot apple butter into clean jars, still hot from their sterilization bath, immediately cap them and almost all of them seal themselves without further ado.

Don't know if apple butter coming out of a crockpot might not be as hot as that coming from the copper kettle?  Boiling temp is boiling temp no matter the vessel, right?

In any case, those few which do not seal might be given a water bath, but usually are so few that the workers take them home.  For quality assurance purposes.  Really, that's the only reason...   Happy Flower

Anulos qui animum ostendunt omnes gestemus!

February 7, 2009
9:04 am
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CindyP
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Leahld22 said:

Deb could you explain the water bath for me please? Or if you freeze it how do ya do it? Thx! Help


Leah, here's Suzanne's hot water bath directions...  http://suzannemcminn.com/blog/2007/12/08/how-to-can-hot-water-bath-method/

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

February 7, 2009
1:09 pm
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Leahld22
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Thanks guys, sounds so yummy!

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February 7, 2009
1:28 pm
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IowaDeb
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I've never frozen it, but I would use a freezer container and let it cool before I put the lid on. I have always waterbathed because as Pete says it's not as hot as coming out of a kettle although I have had them seal before I got them that far.

Sometimes,I live in my own little world, but it's okay because they know me here.

February 11, 2009
6:34 am
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Flatlander
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I'm going to try this one today....sounds yammy according to my oldest son, who loves apple butter.

Thank you

February 11, 2009
10:46 am
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Flatlander
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Crock pot is going, I still had lots of (homemade) apple sauce in the freezer...than I realized I don't have cute little jars...

Husband phoned how much wonder under (for sewing) I need...he has to work in the city today so he left with a huge shoppinglist lol.

After answering 2 meters..I added..can you bring me some cute jars...will show the result tonight.

(or not...if it turns out real badSurprised)

February 11, 2009
10:02 pm
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Flatlander
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Well......the taste is good...but taste more like Apple jam than Apple butter.

Did you ever try it Iowadeb? if yes how did yours turn out?

April 5, 2009
12:35 pm
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GeorgiaZ
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I made this last Sunday. I cooked it 6 hours trying to thicken it. I put it in the half pint jars and within 2 hours all had sealed, but it never thickened. Any ideas on how to get it somewhat thicker, it is good tho. Cornstarch maybe?

April 5, 2009
12:52 pm
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CindyP
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you cooked it 6 hours uncovered?  wow....chili even thickens up cooking that long!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

April 5, 2009
1:48 pm
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IowaDeb
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Wow 6 hrs? Mine was not as thick as i would have liked so I put it in the fridge for about a week and thickened up nicely. Maybe the jarred applesauce was on the thin side? You could probably have turned the crockpot to high..mine has only 2 settings and I think I did turn it on high for a few hours.If it's on the thin side it would make a good pork/ham glaze! As far as taste and color, I thought it was pretty darn close to apple butter.

Sometimes,I live in my own little world, but it's okay because they know me here.

April 5, 2009
1:57 pm
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GeorgiaZ said:

I made this last Sunday. I cooked it 6 hours trying to thicken it. I put it in the half pint jars and within 2 hours all had sealed, but it never thickened. Any ideas on how to get it somewhat thicker, it is good tho. Cornstarch maybe?


The more surface area the more evaporation. A wide crockpot lets more liquid evaporate. The reason apple butter thickens is the liquid evaporates, leaving behind the fiber. The depth of the apple butter matters, too.  It just takes longer for the liquid to rise to the surface if the pot is too full. I use an large enamel turkey roaster in a 250 degree oven, and only fill the roaster about 4" deep for maximum surface area. It still takes quite awhile to achieve apple butter consistency, but when it reduces by half you will have thick apple butter.

Cornstarch? In a word, no.

Now for the long explantion on using cornstarch as a thickener for something you want to can or freeze (and I'm famous for long-winded detailed explanations on any subject, so feel free to change the channel.)

Don't use cornstarch. It might thicken the apple butter, but would surely change the taste. While I wouldn't use cornstarch to thicken apple butter, I used to can apple slices with the sugar and spices for an apple pie and used cornstarch to thicken the mixture. That was the early 70's. This past fall I googled for more information on canning apple pie filling and found that the USDA doesn't recommend using cornstarch (actually called corn flour in England) but instead a compound similar to cornstarch. It's sold under the name Clear Jel® (note that it is different than the Sure Jell you use to make jams an jellies.) Clear Jel® thickens like cornstarch but stays clear when you can with it.

Here's the scoop right from the horse's (USDA's) mouth:

"It {Clear Jel} can be used for canned fruit pie fillings because it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste, the thickened juices are smooth and clear, and foods thickened with ClearJel® may be frozen."

So,

Don't thicken apple butter with cornstarch. Don't use cornstarch to thicken anything you plan to can or freeze. You can order Clear Jel ® over the internet, or you may be able to find it in an Amish store.

The end.

April 5, 2009
2:22 pm
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GeorgiaZ
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UNcovered???CryWell, blow me down. Slap fore head. Read instructions. Humble apology for stupidity. LadybugAte a bug for pennance.

April 5, 2009
7:38 pm
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beeyourself
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GeorgiaZ said:

UNcovered???CryWell, blow me down. Slap fore head. Read instructions. Humble apology for stupidity. LadybugAte a bug for pennance.


It's ok...(inserting pin  icon)

April 5, 2009
10:01 pm
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GeorgiaZ
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ouch!Surprised

April 6, 2009
1:46 pm
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Flatlander
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I had 12 jars made...my intention was to sell it at the farmersmarket.

It wil never get there...my oldest son just loves it....and wants to keep them all

The nice part is the applesause came from our trees...so it is tryly home made.

And Gloria if it doesn't get any worse than forgetting a lid...your GOODLaugh

April 6, 2009
3:43 pm
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JeannieB
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Apple Butter-Apple sauce,  I have not tried the crockpot recipie, but my crock pots create a lot of steam (condensation), so I think that leaving the lid off would probably be a good idea.  But the cooking time would be longer, and the water bath would be a good idea.  I haven't made apple butter, but my apple sauce is more like butter because I add spices and leave chunks in the sauce.  Has anyone tried an applesauce pudding??  Mama made it like banana pudding (but added cinnamon) and of course she cooked her pudding.  Its wonderful.

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