Time 14h10m Yield 64 Number Of Ingredients 3 Steps:
Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples. Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours. Scrape apple butter into a bowl; refrigerate 8 hours to overnight. Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.
Time 12h30m Number Of Ingredients 8 Steps:
Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon.
Time 4h20m Yield 112 Number Of Ingredients 6 Steps:
Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker. Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours. Puree apple mixture with an immersion blender until smooth. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Time 10h25m Yield Makes 5 cups Number Of Ingredients 5 Steps:
Cut apples into 1-inch cubes; place apple cubes and 1 ½ cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours. Stir in cinnamon, nutmeg, cloves, and remaining 1 ½ cups sugar. Cover; cook on LOW until apples are very soft, 4 hours. Place half of apple mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Pulse until smooth or to desired texture; repeat with remaining apple mixture. Cool completely. Store in an airtight container in the refrigerator up to 1 month.
Time 10h10m Yield 12 pint jars Number Of Ingredients 7 Steps:
Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate. Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!
Time 11h20m Yield 4 pints. Number Of Ingredients 5 Steps:
Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Time 8h15m Yield 40 Number Of Ingredients 4 Steps:
Peel, core and slice apples. In food processor, grate apples (in batches, if needed). Place in slow cooker. Stir in brown sugar, salt and cinnamon stick. Cover; cook on High heat setting 4 hours. Remove and reserve cinnamon stick. In food processor, puree apple mixture (in batches, if needed) until smooth. Return to slow cooker with cinnamon stick. Cook uncovered on High heat setting 4 hours longer, stirring occasionally. Remove and discard cinnamon stick. Cool completely. Transfer butter to jars; seal tightly. Store in refrigerator up to 3 weeks.
Time 12h15m Yield 32 1/4 C. servings, 32 serving(s) Number Of Ingredients 4 Steps:
Estimate which slow cooker the drawerful of apples in the fridge will fit into. Note1: Wrinkled apples are not necessarily “bad”. Granny Smiths can look nearly new but be mealy and browning under the skin (toss them), while Braeburn and especially Gala apples may look terrible, but the flesh is still unblemished and evenly colored. Cut out any bad spots, and often an apple browning on one side is fine on the other half. Use the other half. A slow cooker will hold this at 180F or higher for the first couple of hours, then at least 140 for a long time after that. After you cook, mill/sieve, season, cook and reduce by a third, there isnt much original apple shape left. Don’t be obsessive. :-). Note 2: The flavor is in the peel, the pectin is in the core and the sugar is in the flesh. Don’t peel or core the apples, just wash them, remove the stems and loose seeds, then cut out the “flower” parts opposite the stems, there tends to be powdery dirt and mold there. re note 2: Wash the apples, quartering most of them. Pick out any loose seeds. Toss the quarters in the slow cooker. Quarter and add the others if it looks like they will fit, otherwise set them aside. Set the cooker on high for at least an hour or two. Quarter and add any apples that did not fit, forcing them below the surface. Cook on high an additional hour or two. Skip this step if there were no extras. Place a food mill over a large bowl and ladle a portion of apples into it. Crank them through using downward force on the crank, reversing now and then to clear the screen. Pick out the seeds as you go. Repeat until all apples have been milled. You can use a sieve, but it will take a while. Discard the flakes of skin, seeds and stringy bits. Clean the mill IMMEDIATELY, the pulp is acidic and will stain the plating and rust any exposed steel. Blend the “applesauce” smooth with the stick blender if it makes you feel good. Clean the blender too. Dump them back into the slow cooker. Add: 1/4 tsp allspice, 1/8 - 1/4 tsp (scant) cloves, 1/2- 3/4 tsp cinnamon. Stir and taste. Cook on low for 8 - 12 hours. This should taste good with balanced flavors, but not strong. The seasoning will be concentrated as it cooks and you can adjust later. Note on sugar: Most recipes use double to triple the spices, then add somewhere between 1/2 cup to a full cup of sugar PER PINT of pulp. I suspect a lot of this sugar is to to preserve the butter in pre-refrigeration days and to counter the bitter undertaste of the spices. I tend to use less spice and little if any added sugar. You can always add more later. Taste and adjust seasoning, remove lid and cook another 2-4 hours. Keep a close watch and stir the thickened/solids at the edges into the rest. The pulp will darken from an over-cinnamoned applesauce color to chocolate or dark chocolate brown. Blend smooth with stick blender or that ice-crushing powered daiquiri pitcher on the counter. Chill and eat. Great on crepes, good on toast and I’m told even on steak.
