Canning Apple Butter in the Slow Cooker (No Peeling!)

Finished no peel apple butter just poured into jars and cooling.

Canning Apple Butter in the Slow Cooker (No Peeling!)

This easy apple butter recipe doesn't require any peeling! The mixture is slow cooked with brown sugar and spices, and makes the best old fashioned apple butter for enjoying with biscuits, toast and more.

4.5 from 2 votes

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Prep Time 20

Cook Time 10

Canning Processing Time 15

Total Time 10 35

Course Sauces and Spreads

Cuisine American

Servings

Calories 23 kcal

Equipment

Sharp knife
Cutting board
medium bowl
Whisk
7- or 8-quart slow cooker
immersion blender
large canning pot with inner rack and lid
ladle
8 8 ounce canning jars, sterilized
8 canning lids and screw bands (new)
jar lifter or tongs
cooling rack

Ingredients

7 pounds apples (thin skinned varieties work best)
1 1/2 cups brown sugar, packed
1 tablespoon ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
2 teaspoons vanilla paste or extract

Instructions

Wash the apples well. Core them and cut in 1-inch slices. Put them in the liner of the crock pot.
In a medium bowl, whisk together the brown sugar, spices, and salt until well combined.
Add the brown sugar mixture and vanilla to the apples and toss until they’re well coated.
Put the lid on the crock pot and cook on Low, stirring occasionally, for 10 hours. The apples will start to break down as they cook.
Unplug the slow cooker. Use an immersion blender to puree the apple mixture. Be careful, starting on the very lowest speed and gradually increasing speed if needed. Puree until mixture is very smooth, about 5 minutes.
Fill your canning pot half full with water, put it on the burner, and turned the heat to High.
Ladle the hot apple butter into the sterilized jars, filling to within 1/8 inch of tops.
Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.
Arrange the upright jars on the rack in the pot. Make sure the water can flow freely between each jar.
Put the lid on the pot and bring the water to a full boil. Now you’ll start timing to process the apple butter.
If you’re at sea level, process the apple butter for 5 minutes. (IMPORTANT: If you're at an elevation higher than 1,000 feet you'll need to adjust the cooking time. See the Notes below for exact timing.) Then turn off the heat and leave the jars in the water for an additional 5 minutes to help stabilize the temperature.
Remove the jars and transfer to a wire rack to cool completely to room temperature. Next, press in the middle of each lid to check the seals. The lids shouldn’t ‘give,’ and should feel tight. Store the jars in a cool, dark place. Makes about 8 cups, or 8 8-ounce jars.

Notes

If apple butter is not smooth after pureeing, pour through a wire mesh strainer before processing.

Water Bath Canning Altitude Adjustments:

0 – 1,000 ft – use recipe time
1,001 – 3,000 ft – increase by 5 minutes
3,001 – 6,000 ft – increase by 10 minutes
6,001 – 8,000 ft – increase by 15 minutes
8,001 – 10,000 ft – increase by 20 minutes

Storage: Store the jars in a cool, dry place like a kitchen cupboard. Once you’ve opened the apple butter, store it in the refrigerator and plan to use it within 3 weeks.

Freezing: Chill the apple butter in the refrigerator for at least 4 hours before freezing. Spoon into freezer-safe jars, containers, or freezer bags. The apple butter keeps in the freezer for up to 6 months. Thaw in the refrigerator overnight before using.

Nutrition

Serving: 1tablespoonCalories: 23kcalCarbohydrates: 6gProtein: 0.1gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 10mgPotassium: 31mgFiber: 1gSugar: 5gVitamin A: 14IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg

Keyword apple butter, apples, canning, preserving, slow cooker

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