Home Canning Crockpot Apple Butter ?>

Home Canning Crockpot Apple Butter

Home canning crockpot apple butter. Apple butter is made from firm ripe apples. It can be any kind of apple, but the more firm the apple, the better. I have gotten apples from an orchard as seconds and trimmed the bad spots. My favorite apple is the granny smith for apple butter. Apple butter does not require using any store bought jell because the fruit has natural pectin.

You will need 3# of firm ripe apples, 2 1/3c of sugar, 4-6t cinnamon, 1/4c cider vinegar, 1t cloves, 2T lemon juice, 1/4t salt and 1/2c brown sugar, vanilla extract, crockpot, blender, boiling water, paring knife, cutting board, flats, rings, jars and paper towels.

Home Canning Crockpot Apple Butter -Hints On Getting Started

Home canning crockpot apple butter starts just as any other home canning project. Jelly jars should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot water in a small bowl until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly. Click here to purchase jelly jars and have them shipped right to your door.

Run a pot of clean water through the brew cycle of your coffee pot, you can use this heated water to fill the jars and and pour over the flats in a small bowl to keep them hot.

Home Canning Crockpot Apple Butter

When home canning apple butter, start with 3# of apples. Wash the apples, then core and slice them. Place the pieces in a crockpot. Add 2 1/3c of sugar, 4-6t cinnamon, 1/4c cider vinegar, 1t cloves, 2T lemon juice, 1/4t salt and 1/2c brown sugar. Mix well and cook on high for 4 hours. Stir occasionally. When finished, I add vanilla to taste, but it is not required.

Pour the mixture in a blender and liquify. Be careful, it will be extremely hot. Pour the mixture from the blender, directly into the prepared sterilized, hot jars. Leave 1/2″ head space above the mixture in the jar. Wipe the mouth of the jar with a clean paper towel and place a hot flat on the jar. Screw a ring over the flat hand tight.

The jars should seal on their own if packed boiling hot. The flats will sink down in the middle and you will hear a popping sound when they seal. After the have cooled completely and the jars are sealed, you have just finished home canning crockpot apple butter. Label your jars, the link for great dissolvable labels is below. Store the jars in a cool, dark place.