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Peel, core, and quarter apples. Place apples and apple cider in a slow cooker or in a large stock pot. For slow cooker: Cook for 3-4 hours on high or until apples are very soft. For stovetop: Bring to a boil over medium-high heat. Reduce heat and simmer, stirring frequently until apples are very soft.
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1. Place apples and vinegar in a large slow cooker, and place lid on top. in 22 hours this will be Apple Butter. 2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more. After 8 hours on high. Now it goes to low for 10 hours. This is after 8 hours on high and 10 hours on low.
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Preserve jams, jellies, fruit butters and more with ease with these yummy Crock-Pot Canning Recipes! Canning food in jars is a great way to save money! MENU MENU. Home; Crock-Pot Recipes. Courses. Crock-Pot Beverage Recipes. The Crock-Pot Ladies Big Book Of Slow Cooker Dinners. More Than 300 Fabulous and Fuss-Free Recipes for Families on the.
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Step 2. Add apples to slow cooker with sugar: Pile those apple cubes into a 6-quart slow cooker. Give it a shake, or a stir so the apple pieces settle and allow you to get every piece in there. Add half the sugar—1 1/2 cups—over the apples. Give everything a good stir to combine. Cover, and cook on HIGH for 6 hours. Step 3.
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Instructions. Cut the stem off each tomato, cut into quarters and then cut out as much of the seeds and excess juice as possible. Place prepared tomatoes in the bottom of a 6 quart or larger slow cooker. Cover and cook on LOW for 2 hours, stirring occasionally.
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Give all of the ingredients in the slow cooker a good stir. Cover the slow cooker. Cook the apples until they are very soft on the low setting for 6 hours or on the high setting for 3 hours. Depending on the consistency you'd like, run the sauce through a food mill using coarser or finer screens as desired.
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Posted on October 13, 2020. Inspiration for preserving in a Crock-Pot with recipes for fruit butter, tomato ketchup and more. M y home canning history began at my mother's side, just as she had learned, and as her Ukrainian mother before her. My mother did things her own way, however, and in the world of preserving that usually meant reducing.
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Water bath canning instructions. Ladle the apple butter into mason jars leaving about ¼th to ⅓rd inch of headspace. Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude). Turn off the heat and allow the jars to rest in the warm water for 5.
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Wash your lids and set aside in a clean place. Place a canning funnel on top of one of the jars. Ladle the warm apple butter into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar. Remove any bubbles from the jar (I use a plastic chopstick).
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If canning your apple butter, place the canning pot full of water over high heat. Bring to a rolling boil. In the last ten minutes of your apple butter cook time, immerse clean canning jars into the water for a few minutes. Use jar clamps to remove the jars and turn them upside down on a clean dish towel to dry.
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Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.
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Wash, cut and core apples and add to a 5 quart or larger slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, stirring occasionally. Remove cloves and discard.
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Instructions. Peel, core and slice the pears then place in a large slow cooker. Add in all remaining ingredients and cook on low heat for 8-10 hours (4-5 hours on high heat) until the pears are soft and fragrant. Turn off the heat and blend with an immersion blender until smooth.
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Crock-Pot Apple Butter Recipe. Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
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Step 3: Cook your puree in the slow cooker. Measure your puree cup by cup into the slow cooker, and then add one tablespoon each of granulated sugar and brown sugar per cup of puree. Stir in the spices, then cook the apple puree on LOW for 8-10 hours, stirring every 1-2 hours. Step 4: Can your apple butter.
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Put the sliced apples in the slow cooker. Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples. Stir everything together well. Place the lid on the slow cooker, and cook on low for about 6 to 8 hours, or 'til the apples are tender.