I love fall! Apples, pumpkins, and hot beverages. This past weekend, we went apple picking. Jaxson led the way to find the best apple trees:
We brought home a half bushel of apples, and I got started making apple butter. It’s quite simple (yay), and I would like to share with you how I did it.
First I put some Willie Nelson on. This step is optional, but highly recommended. Next, peel, core and quarter your washed apples. Fill up your crock pot to the top. The apples will cook down in volume.
If the apples you are using are organic, keep your peels and cores, I’ll show you how to make apple cider vinegar out of your scraps. Very cool, right? Anyway, back to our butter.
Now add your spices. Add what spices you like. I used 2 teaspoons of cinnamon (bc I like cinnamon), 1/2 teaspoon nutmeg, and 1/2 teaspoon of salt. I also added about a half of cup of sugar. If you have a lot of sweet apples (yellow or red delicious) you may not need to add any sugar. If you have mostly tart, as mine were, sugar is a necessity.
Now put your crock pot on low, and let it cook overnight. I started this at 8 pm, at 10 pm I gave it a stir. Then I went to bed. By 7 am the next morning it was ready (kind of). I stirred it, then I tasted it and it was WAY, WAY too tart. So I added another cup of sugar and let it cook. I recommend using a mix of sweet and tart apples, instead of all tart apples, like I did. That way you won’t have to use any sugar.
You can also add more spices at this time. Remember you can always add more spice, you can never take it away. So add a little spice, taste, and reevaluate.
Then I canned it. If you are not into canning, then you can freeze it. If you are into canning ( I would like more experience before I post up instructions): process half-pints and pints for 10 minutes and process Quarts for 15 minutes in your water bath canner at 6,000 feet or lower. Any higher, add another five minutes to the processing times.
Enjoy your tower of glorious apple butter!