Applesauce, Apple butter, Apple this, Apple that

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Wow, when we picked apples little did I know I would end up spending two long days in the kitchen. I sliced, I cooked, and I ran the apples through the food mill. I warmed jar after jar, and I filled jar after jar full of apple goodness. I canned applesauce, some to eat and some which I then turned into apple butter. I made coffee can bread (recipe coming soon) because I didn’t have enough going with all of those apples. I made apple dumplings from the Pioneer Woman and if you have never made these you must do so immediately. These dumplings are crazy good and highly addictive. I even waited patiently while the apple butter simmered away in the crock pot. Oh yeah, let’s not even talk about the dishes from all this cooking. No, we won’t go there, but the smiles on my family’s faces made those dishes in the sink disappear. The stories that were told about our apple picking day made the canning of apple butter at midnight seem like a funny story to add to our tales. Most of all, I felt thankful for getting to spend so much time in my kitchen making something wonderful for my family, something they will enjoy for many months to come.

Slow Cooker Apple Butter

Ingredients

2 quarts applesauce, fresh or canned

1 tablespoon cinnamon

1/4 to 1/2 teaspoons cloves

1/4 teaspoon all spice

1/2 cup sugar

1 cup brown sugar

1. Place slow cooker on low heat.

2. Place applesauce, cinnamon, cloves, all spice, sugar, and brown sugar in slow cooker and mix well.

3. Cover loosely with lid. You don’t want to seal it tightly. You want the steam to escape so it can reduce in volume and thicken.

4. Leave it to cook on low for 6-8 hours. You can stir occasionally. You want the applesauce to reduce by half, and thicken to the consistency you like.

5. After 8 hours if it hasn’t reduced by half turn up the heat to high. Cook on high for one hour, or until the mixture thickens.

6. Place apple butter into sterile jelly jars using a large mouth funnel. Place lids on jars.

7. Store apple butter in the refrigerator- or process in a hot water bath for 10 minutes to seal. If the jars seal properly, you can store apple butter until you’re ready to serve.

This made 6 1/2 jelly jars.

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