Apple Butter
9 quarts of Applesauce, (Applesauce recipe filed under Sauces and Fruit)
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar, Splenda or frozen concentrated grape juice.
Canning Supplies
Jar grabber
Lid lifter
Jar funnel
1 Crock pot - 6 quart size
Large spoons and ladles
1 Huge pot, also known as a Canner
Ball jars, lids and rings
Fill the crockpot to within an inch of full with applesauce.
Note: You will add the remaining applesauce later.
Note: It is possible to do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot. Scorched apple butter is not good.
Add spices and half the sugar.
Set the crock pot on low heat.
Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. Grab an extra pair of chopsticks next time you go out for sushi. Lay them across your crockpot and set the lid on top. This works great!
Allow the applesauce to cook down until it is thick, 6-10 hours depending on heat, size, and other variables. Remember cooking is much an art as it is a science! A good rule of thumb is to let it reduce by half.
Add remaining applesauce and remaining sugar. Stir until it is well blended and let it cook an additional 2 hours.
Prepare jars by washing them on the hottest, sterilizing setting of your dishwasher. Boiling on the stovetop is also an option. Just be very careful. Lids always go in near boiling water on the stovetop.
Check the apple butter. Too thick? Add apple juice. Too thin? Allow it to cook with the lid removed to let more steam escape.
Fill and seal the jars.
Process jars in boiling water in large pot according to USDA recommendations, roughly 5 minutes for pints and 10 minutes for quarts.
Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.
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