Apple butter is a wonderful treat during the fall, but with these canning instructions you’ll be able to enjoy it all year round!
I’ve been buying a lot of apples recently for things like apple pie, apple sauce, and more… and I always get the organic ones. I know that buying organic can get a little pricey, but for us, it’s more costly to our health to buy the “regular” apples.
Since it is apple season my local grocery store has quite a few different varieties of organic apples available. This is perfect because combining varieties allows for a much deeper, richer flavor of finished apple butter.
For this recipe I used a mix of Fuji, Gala, and Jazz apples – About a pounds and a half of each, 4-5lbs total.
Crockpot Apple Butter
Wash, peel, and core the apples.
And if you’re like me, stop and play with the baby for a bit. I mean, seriously, look at my sweet little helper!
Now that we’re back from playing with the baby, pay close attention here, because this is THE KEY to making perfect apple butter!
When you slice the apples to place them in the crockpot, slice them as thin as you possibly can.
Either way, get those apples as thin as you can and get ready for some magic! Because this is what happens when you take the time to slice them thin!
That’s my favorite part of this process!! Watching it go from whole apple slices to apple butter in just a few turns of the whisk!
Specifics of the “magic” – After you let your apple butter process in the crockpot on low for 8-12 hours, just lift the lid and whisk briefly.
Note: If you don’t cut the apple thinly for whatever reason, you can still just cook it in the crockpot for 8-12 hours, then run it through the blender or food processor to achieve the smooth texture.
Now that your apple butter is ready you can either pop it into a container and keep it in the fridge, or you can can it for later!
You’ll process these for 10 minutes in a water bath canner (just any large pot, no special equipment needed).
Be sure to label them once they have cooled completely – I usually wait until the next day. Then enjoy at your leisure! I’ve eaten this exact recipe up to 5 years after initial canning and it was just as delicious as day one!
I slathered some of this amazing apple butter on a thick slick of homemade sandwich bread this morning and it really hit the spot!
It’s also delicious on the drop biscuits I shared with you recently! Either way, you can’t go wrong with this stuff!
- 4-5 Pounds Apples in Various Varieties
- 4 Cups Sugar
- Wash, peel, core apples.
- Slice them as thin as possible.
- Place apples and sugar into crockpot.
- Place crockpot on low and cook for 8-12 hours (I do overnight).
- Follow jar prepping directions given in the Water Bath Canning post here.
- Process in large pot for 10 minutes.
- Let cool for a few hours, lable, and put away!