I’d intended to post a recipe for apple pie filling today, but I’ve tried it about three times and it’s not working. Well…it works when it’s “fresh” but it doesn’t can so well. I wanted to be able to can it, but I need to play with it more. I cannot seem to remember what I did to make it so easy two years ago, either. Oh well…I’ll figure it out.
Instead I have this crock pot apple butter, that really is very simple. And yummy. My daughter swore she didn’t like it (because she doesn’t like butter…), but she got very curious about it as she saw me adding spices — she loves applesauce with cinnamon — eventually tried it, and decided she really likes it. And it really is so very easy.
- 2 c. thick applesauce
- 2 c. filtered water
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. ground cloves
I use my little machine — peel, core, and slice — to cut up my apples and I put them in a big stock pot. I add about 1/2 c. water, then cover it and allow it to simmer on medium heat for 30 – 60 minutes. I stir about every 10 – 15 minutes to allow the apples to all steam and begin to fall apart. This results in very chunky, thick applesauce.
The applesauce goes into the blender. It’s much too thick right now and it won’t make good apple butter this way. I tried it two years ago. No go. Add the water.
Blend this until completely smooth and rather thin. Add it to a Crock pot.
Add your spices.
Stir it all up, then turn it on low.
Leave it for 6 – 7 hours, until it is smooth and thick and cooked down. Stir occasionally if you like, but you don’t have to.
Fill your jars with the hot apple butter. I like to use half-pint jars when possible because we won’t use a ton more than this before it would go bad.
Put the jars into the water bath and process for 20 minutes. Then you’ve got canned apple butter, ready for winter!
**This post has been entered in Frugal Days and Sustainable Ways.**