How to Make Slow Cooker Apple Butter:
Scroll to the bottom for the printable recipe
Canning apple butter:
This recipe will make 4 half pint mason jars
Spoon the apple butter into the hot half-pint canning jars leaving a quarter inch headspace. Clean the rims and place lids on the jars.
Place the filled jars back into the water bath. The water should come up to within 1-2 inches of the top of the jar and the jars should not be crowded. Bring temperature to a rolling boil and boil for 15 minutes. Carefully remove the jars using a Jar Lifter and set on a clean dry towel.
Let sit undisturbed for 12-24 hours. After 12-24 hours check to make sure they have sealed by touching the center, it should not move up and down.
Apple Butter uses:
- Spread on toasted bread
- On Southern biscuits
- Bagel
- Fold and mash into baked sweet potatoes
- On pork loin or pork chops
- Rolled into heated tortillas
- on pancakes or waffles
- in a cake
If you have enjoyed this recipe for crockpot apple butter and canning apple butter then try these:
Click HERE to save this Crockpot apple butter to Pinterest
Homemade Apple Butter
Equipment
- canner
Ingredients
- 8 apples peeled and diced
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
Instructions
- Place all ingredients in a slow cooker and cook on low for 8-10 hours.
- Remove from slow cooker and puree in a food processor or use an immersion blender until completely smooth.
- Spoon in half-pint canning jars, leaving 1/4 inch headspace, remove any air bubbles, wipe the rims of the jars and place lids on.
Canning and Water Bath Instructions:
- Fill a home canner half-way with water. You could also use a large saucepot or stockpot with a cake rack placed on the bottom to keep the jars from touching the bottom of the pot. Place empty jars, lids, and rings in the water, bring water to a simmer over medium heat.
- Remove the empty jars one at a time using a jar lifter and fill with the apple butter leaving 1/4 headspace. Carefully remove any bubbles. (I use a wooden or porcelain chopstick, do not use metal). Remove the lids and rings from the boiling water with a magnetic lid-lifter. Place lids and rings on jars.
- Place filled jars back into the water bath using the jar lifter. The water should come up to within 1-2 inches of the top of the jar and the jars should not be crowded.
- Bring temperature to a rolling boil and boil for 15 minutes. Carefully remove and set on a clean dry towel. Let sit undisturbed for 12-24 hours.
- After 12-24 hours check to make sure they have sealed by touching the center, it should not move up and down.
Notes
Nutrition
I wonder … can this be frozen or will it be a problem when "defrosted"
I have never frozen it but if might be worth a try to just freeze a tablespoon of it and experiment!! I bet it would work:)
Yum! Sounds delicious!
I've never made apple butter at home, but you make it look so simple, now I can't wait to try!
This recipe is wonderful! You're right, it would go great with some hoe cakes! Pinned!
Mmmm, this sounds delicious! I think it would be so fun to go pick your own apples at an orchard and then make this! Thanks for sharing!
I made apple butter and love it… although I never use a water bath when I can… just very hot jars, hot lids and what ever I am can boiling…. They always seal.
Do you know how long the shelf life is for this after the jars are canned?
Thanks for sharing this, I pinned it!
Yay for Fall-type recipes!! 🙂 Can't wait to try this!!
Love this! I am making apple butter this week!
I know what I'll be using my apples for this year! Thanks for the recipe!
Love apple butter–yum!
Just looking at this has me totally ready for fall! Thanks so much for sharing this at Frugal Crafty Home Blog Hop, Evelyn! I'll be featuring your post at our next party on Sunday night!