Crock-Pot Apple Butter is made by simmering apples in cider with sugar, cinnamon, lemon juice, and cloves. The mixture is pureed and cooked until thick, then canned using preferred methods.
Apple butter is a type of preserved food with a noble reputation, equally delicious on plain toast and more complicated treats. Some recognize this seasoning for the inherently balanced deal and buy their favorite brand at the grocery store to save the buck. Others take a fairly simple path to making a Crock-Pot Apple Butter with fresh ingredients to their preference. Make puree from fresh apples that have been simmered, then up the profile with more ingredients like sugar, cinnamon, lemon juice, and cloves for a spreadable “butter” that puts simple applesauce to shame.
While the Crock-Pot Apple Butter is being prepared, many cannons also sterilize the jars and lids they will use to store or dispense their creation. This can be done by placing the jars and lids in an oven set at about 250°F (about 120°C) for a half hour. Another method involves gently placing the containers in boiling water for at least 10 minutes. When finished, the jars are dried with a clean towel and placed nearby.
Meanwhile, the apples simmer in the Crock-pot Apple Butter Cider to start taking shape. According to a recipe on the Sticky Gooey Creamy Chewy website, it will take about 0.5 gallons (almost 2 liters) of apple cider to steep 5 lbs. (about 2.3 kg) of apple pieces. Chefs use the green Granny Smith variety or red types like Macintosh. Each type of apple will produce a distinctly sweet, tart, or bittersweet flavor.
The apples along with all of the aforementioned toppings go in one pot and the Crock-Pot Apple Butter is on the way. Recipe quantities consist of 5 lbs. (or 2.3 kg) of apples, about 1.5 cups (about 200 g) of sugar, 0.5 cups (about 64 g) of brown sugar, 2 tsp. (about 10 g) of cinnamon, a little lemon juice and a pinch of cloves and allspice. Set on a low setting, the Crock Pot Apple Butter can cook for up to 10 hours. After being pureed and chilled, it’s then returned to the crock pot to cook uncovered over high heat, which should reduce the puree jam to a thick hyper-sweet consistency.
When the apple butter is the desired thickness, it is added to the jars, which are sealed according to the preferred can method, such as a five-minute water bath. If a crock pot isn’t used, a Dutch oven or just a pot for baking can do the job. The apples are cooked into the cider first by the latter method, taking about half an hour. Then, the mixture is pureed and returned to the pot for the rest of the seasonings and final cooking over medium heat for up to two hours.
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