Apple Butter in the Crockpot

We had one of David's friends over visiting one day and we invited him to stay and eat dinner with us.  We were having what we often have for dinner- pancakes.  When his friend saw what we were having he said that another friend of his had just given him some apple butter and that is was in his car and he wanted to share it with us.  This home canned apple butter was so sweet and spicy and wonderful.  Luckily, his friend was a mutual friend of ours, and so I called her right up to get the recipe, and the following fall I made applesauce and apple butter with our fresh picked apples.  I have always loved homemade applesauce, but I have to admit I love this apple butter even more! 

Slow Cooker Apple Butter
(Canning instructions for this recipe taken from Simply Canning)
5 lbs* of apples, peeled, cored, and cut into slices (*amount may vary, just slice enough to fill your slow cooker to the very brim)
1.5 cups sugar (I used a combination of muscovado and white sugar)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon whole allspice berries (or ground allspice)
1/2 teaspoon ground cloves
Place apple slices in your slow cooker, and fill to the very brim. Pour sugar and spices over the top of the apples. Place the lid on the slow cooker and set the heat to low.

Canning Apple Butter Crock Pot Tip

Only do the overnight cook if your cooker will cook at a nice low temperature.I have a crockpot that cooks everything a bit too high. If I left this overnight it would scorch for sure.
If your crock tends to cook too high plan on rising several times during the night and stirring the apple butter.
Start these in the evening. Cook on high

Allow apples to cook down on low heat for 10 (or more*) hours, stirring occasionally. For the last two hours of cooking, remove the lid (or place the lid on partially) to allow the moisture to cook off. Once the mixture is thick and brown, turn off the slow cooker. If you desire a smooth consistency, use a potato masher, immersion blender, or food processor to ensure the apple butter is smooth. (*Note, after I pureed my apple butter I allowed it to cook down for another hour as I like my apple butter really thick & dark).
You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
If canning, pour apple butter into hot, sterilized jars and process in a water bath for 10 minutes.

Canning Apple Butter in Half-pints or Pints

• below 6,000 feet elevation process 10 minutes
• above 6,000 feet process 15 minutes
  

Canning Apple Butter in Quarts

• below 6,000 feet elevation process 15 minutes
• above 6,000 feet process 20 minutes