Kat's Apple Butter

Canning Apple Butter

Good old fashioned Apple Butter only comes from using fresh apples and cooking  a long time over low heat.   You can make this with any kind of apples but some do better than others.  I like Golden Delicious, Cortlands, Jonagold to name a few. You can mix them up for flavor.   Some of the best Apple Butter I've made has come from small apples off a tree that I didn't even know the name of so don't worry about what kind, just use what you have.

These ingredients are for one 8 quart crock pot full.  When I have lots of apples I also use a large roaster and just double or triple the recipe.
Ingredients Needed:
8 quarts of apples or enough to fill your crock pot.
(You can start with sliced apples, but I cook mine until soft and then run through the food mill.  I then put the sauce in the pot and add other ingredients to start slow cooking)
4 cups sugar
1/4 cup cinnamon
1 tbsp allspice
2 tsp ground cloves

 1: Fill your crock pot with apples run through your food mill or sliced apples if you prefer them that way.   Add sugar and the spices. Use a wooden spoon and mix well. I usually start mine around seven in the evening and cook on high, uncovered for a few hours. Turn down to low and cook overnight. I put two wooden spoons across my pot and set the lid on top so all the steam can escape. This helps it thicken.

  In the morning, stir and taste and add a little extra spice or sugar if you think you need it.  Use an immersion blender to smooth the butter.

Let cook until nice and thick.   The longer you cook it, the richer it gets, mine usually cooks a total of about 18 hours.

2:  Get your water bath canner ready and steralize your jars by boiling them in the canner.  Add a few tablespoons of white vinegar to your water to keep hard water stains off your jars.  Have lids & rings warming in simmering hot water, not boiling. 

3:  Remove jars from boiling water.

4:  Fill hot jars with hot apple butter.  Leave 1/4 inch head space.  Remove air bubbles and put on lids and rings.  Tighten the rings finger tight.

5:  Place in the canner and cover.  Bring to a full boil and process for 10 minutes.  Remove  the lid and let sit for 5 minutes. 

6:  Remove from canner and place on counter to cool for 24 hours. 

Label and store in a cool, dark place.