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Old 08-21-2008, 01:30 PM   #1
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Making apple butter in the crockpot (slowcooker)

The recipe I found is for crockpot apple butter. It specifies to spoon it into freezer containers, leaving 1/2-in. of headspace. My question is, is this necessary, or can I just keep it in the refrigerator? By doing so (storing in the fridge) will the flavor or texture of it diminish? If I have to put it in the freezer the only concerns are these; I don't know how to defrost fruit butters as I've never made a fruit butter before. Second, I'm afraid I'll run into the problem of the fruit butter being watery when I do defrost it.How do I defrost it and how do I prevent it from becoming watery when I do defrost it? I would post the link to the recipe, but I don't have enough posts to copy and paste links into posts yet.

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Old 08-21-2008, 02:38 PM   #2
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It's fine in the refrigerator, if it is going to be consumed in a couple weeks or so. Longer storage requires freezing to preserve. Remember, homemade apple butter contains no preservatives that would allow for longer storage in the refrigerator like commercially prepared items.

You defrost by putting it in the refrigerator since it is warmer than the freezer. It may take a day or two. If it seems watery, stir it to reblend.
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Old 11-04-2008, 07:18 PM   #3
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I make crockpot apple butter all the time and I can mine. It is so good in the winter time!!!
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Old 11-04-2008, 07:40 PM   #4
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Quote:
Originally Posted by jessireb View Post
I make crockpot apple butter all the time and I can mine. It is so good in the winter time!!!
That would be the way to go. It would only take a few minutes in a boiling water bath, and once it's been canned, you can open a jar and it will keep in the fridge for months (until it molds). That's because it has enough sugar in it to keep out the bacteria. It's the same with jelly. In that way, the bacteria are smarter than we are...they know sugar isn't food.
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Old 11-04-2008, 08:05 PM   #5
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That would be the way to go. It would only take a few minutes in a boiling water bath, and once it's been canned, you can open a jar and it will keep in the fridge for months (until it molds). That's because it has enough sugar in it to keep out the bacteria. It's the same with jelly. In that way, the bacteria are smarter than we are...they know sugar isn't food.
I very seldom water bath anything. I find it just as easy to use my canner. I have well water so I try to use as little water as possible, plus if I have any bacteria in my water, I want to make sure it is all dead. Besides I have the cutest little guy in the world (grandson) who just loves to eat Nana's food - so I don't want to take any chances!
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Old 11-05-2008, 11:00 PM   #6
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sure would like to see that recipe, maybe you could post where it is on net.
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Old 11-05-2008, 11:22 PM   #7
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Me too... recipe please??
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Old 11-06-2008, 09:00 PM   #8
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I don't really have a recipe. I do it all by taste, but here is one that I based it on. This is what my dad used, but I am sure he doctored it up to taste.

If you buy 1 Gallon can of Sweetened Applesauce use only 3 Cups of White Sugar.

If you make your own applesauce use 4 Quarts applesauce, 7 Cups white sugar, 4 tsp. cinnamon, 1/2 tsp. ground cloves or more if you like.

Mix it all together in crock pot, set on high with lid on cook 10 hours, take lid off, cook 2 hours. Seal in jars. Makes approx. 6 pints.

I always taste mine throughout the process. I only add about 1/2 the sugar to begin with and then add more until it is the sweetness I like. I like lots of cinnamon in mine so I always put more in.

I also might not cook it as long as the recipe calls for. It depends on how thick you like it. A way to test the thickness is to put a spoonful on a plate and if the water pools around it then it is probably too thin. You don't want too much water pooling around it.

When I make my own I usually make a huge electric roaster full. Also, my dad always put it in jars capped it and let it seal without processing. I used to do it that way, but now I usually put mine in a pressure canner. You can also water bath it if you want, but I usually find it just as easy to put it in the pressure canner. It uses less water and doesn't take that long. I do 10lbs. pressure for 10 minutes.

Once you have tasted homemade apple butter you will never buy it in the grocery store again!
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Old 11-06-2008, 11:07 PM   #9
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Here's one out of my files:

Apple Butter (Crockpot)

7 cups applesauce -- natural
2 cups apple cider
1 1/2 cups honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves -- optional
1/2 teaspoon allspice

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized Mason jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.

Source: "http://mywoodenspoon.com/recipes/"
Yield: "8 half-pints"
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Old 11-06-2008, 11:11 PM   #10
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Thanks for the recipes.... DH goes through this stuff in record time... and at $5 a jar, I can stand to save a few $$!
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