No Peel/No Core Apple Butter

This is a test recipe merge between two recipes:

No-peel/no-core from : Apple Butter Recipe | Simply Recipes (too vinegary)

Crock pot from: Cooks.com

Apple Butter Recipe

Ingredients

  • 4 lbs of good cooking apples (we use Granny Smith or Gravenstein) – chopped up to reach 3/4 of the crock-pot
  • 1/4 – 1/2 cup apple cider vinegar
  • 2 cups water
  • 1 1/2 cups sugar (Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar)
  • Pinch Salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • Grated rind and juice of 1 lemon

Equipment Needed

  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • A food mill or a chinois sieve
  • A large (8 cup) measuring cup pourer
  • 6-8 8-ounce canning jars

Method

Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2. Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. (May need to cut back on liquid).

3 Ladle apple mixture into food mill with the second smallest openings (not too fine) and sieve into a large bowl below.  Taste and adjust seasonings if necessary.

Second Stage of Cooking (if required)

If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning

5 Refrigerate or Freeze: 

If not storing at room temperature, simply bring apple butter to room temperature and place in freezable containers.  Store in refrigerator for up to 6 weeks. Freeze for longer storage (1 year proven).

6. Water Bath Canning

Sterilize jars: There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Makes a little more than 3 pint jars.

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One thought on “No Peel/No Core Apple Butter

  1. Eating this applesauce and apple butter this spring and it really is delicious! Tart enough, sweet enough, and a beautiful pink hue from the apple skins. So pleased with myself!

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