Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts. Turn off the canner and leave the jars in the hot water for an …
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Instructions. Put everything in slow cooker. The cider or juice should not overpower apples. Cook on low for 10-12 hours. At 10 hours, once apples are dark, immerse hand blender or transfer to a high speed blender …
Instructions Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Continue simmering until the mixture is thickened and dark brown. Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it.
Core, peel and slice apples and place in a crock-pot. Mix together sugar, cinnamon, nutmeg, and salt. Toss apple slices with spice mixture. Cook on low for 10 hours. Stir in vanilla extract and crush large apple pieces with a spoon.
Place a canning rack in your canner and fill it with enough water to cover your jars by 1 inch. Set it on the stove on high to start boiling. Ladle in the warm apple butter (I like using a canning funnel ), leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
Alternatively… just add sugar to taste. In a bowl mix sugar, cinnamon, cloves, and salt. Pour this mixture over the apples, stirring to combine. Continue cooking in the slow cooker until it is the consistency you like. Smooth and silky!