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Top view of a jar of apple butter.

Slow Cooker Apple Butter (Canning Recipe)

Deb Burns
Thick, spiced apple butter made in the slow cooker with 7 pantry ingredients, then water bath canned for the pantry. Makes 10-12 half-pint jars, perfect for toast, oatmeal, baking, and homemade gifts.
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Prep Time 30 minutes
Cook Time 12 hours
Course Condiment,, Sauce, Spread
Cuisine American
Servings 12 half-pint jars (8oz,)

Equipment

Ingredients
  

  • 6 pounds apples, peeled, cored, and chopped (about 8 lbs whole)
  • ¼ cup bottled lemon juice
  • 1½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Instructions
 

Apple Butter

  • Add all ingredients to a 6-quart or larger slow cooker. Cover and cook on low for 8-10 hours.
  • Blend apples and the sauce with an immersion blender until smooth. For thicker apple butter, remove the lid and turn to slow cooker on high for 1-2 hours more. This will help evaporate off excess liquid.

Canning Process

  • Wash jars, lids, and bands. Heat the jars in a boiling water bath canner.
  • Keep apple butter hot on high, while the water come to a boil and heats the jars. Turn the jars updside down to remove excess water while remove.
  • Ladle the hot apple butter into the hot jars, leaving ¼ inch headspace.
  • Run a chopstick or plastic bubble tool around the inside of the jar. Check the headspace again and add or remove apple butter to get back to ¼ inch headspace.
  • Wipe the rims with a clean, damp cloth. Center the lids and screw on the bands fingertip tight, snug but not forced. Bands that are too tight keep air from escaping during processing, and that air needs to escape for a good seal.
  • Use a jar lifter to set the filled jars on the canner rack and lower it into the water. Make sure there is at least 1 inch of water over the jars. Cover, bring to a full rolling boil, and start the timer only once it is boiling. Keep a steady boil the whole time.
  • See chart in post for processing time according to altitude. When time is up, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes. Lift them straight up with a jar lifter, without tilting, and set them on a towel-lined counter.
  • Leave the jars upright and untouched for 12 to 24 hours.
  • Press the center of each lid. A sealed lid is curved down and does not flex. If it pops up and down, that jar did not seal. Put it in the fridge and use it first.
  • Remove the bands, wipe the jars, and label with the contents and date. Store in a cool, dark, dry place for up to 1 year.
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