Using slow cooker to make homemade apple butter is genius.
Use up extra apples & makes house smell amazing.
Finished product freezes.
You can skip the sugar & leave peels on IF they are NOTsprayed w/ pesticides. Unless Granny Smith and too sour.
(If you don't peel your apples, use an immersion blender when they're cooked down to make the apple butter smooth.)
Prep: 40 minutes
Cook: 6 hours
Cool: 1 hour
Ingredients:
12 cooking apples, peeled, cored and sliced (14 cups)
2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Directions:
1. Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.
2. Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting
2 to 2 1/2 hours more or until apples
are very tender and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight.
Process with an immersion blender or run mixture through a food mill*.
3. Ladle apple butter into half-pint freezer containers, leaving a 1/2-inch head space.
Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer.
Makes 4 half-pints.
* Mixture may also be processed, 1/2 at a time, in a blender or food processor.
Mixture processed this way will be slightly lighter in color and thinner in consistency.
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