Yield varies, depending on the size of slow cooker I included lots of tips in the video!
My dear friend, Marian Traina, taught me to make fruit butters in a slow cooker and now I rarely do it any other way. It’s just so easy to let the appliance mind the pot overnight as you sleep! You can use this method for other fruit: pears, peaches, plums.
Ladle hot apple butter into clean, hot pint or half-pint jars leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jars in boiling water canner. Repeat until all jars are filled.
Bring canner to a boil. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand in the canner 5 minutes. Lift jars from canner to a towel-covered surface and cool 12-24 hours. Once cool, check lids for seal, they should not flex when center is pressed. Label and store jars on a cool, dark pantry shelf up to 2 years for best quality.
Keywords: apple butter, apples, crock pot, slow cooker, preserving, pantry
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