Add sugar, cinnamon, nutmeg, cloves, allspice and ginger to apples in crock-pot.
Cook 24 hours on low, stirring occasionally. Run through the blender, then put back in the crock-pot to reheat.
Sterilize jars.
Fill with apple butter and seal.
Put in hot water bath for 10 minutes.
Peel and slice apples to fill crock-pot.
Cook on low for 18 hours (do not lift lid while cooking).
Remove lid and stir well (may use mixer).
Add sugar and spices.
Cook 4 additional hours with lid off, stirring occasionally.
Put into jars and seal tops.
Mix all ingredients in crock pot.
Cook on low all day or night.
Stir occasionally.
If still lumpy, use egg beater and heat until smooth.
Put in jars.
Makes 7 half pints.
Fill crock-pot with sliced apples.
Drizzle sugar, salt and spices over apples.
Begin cooking on high and then lower heat and cook all day and night or cook until dark colored and thick, stirring occasionally.
Cool and put into containers for freezing or into jars for canning.
Fill 5 quart crock-pot to top with peeled, chopped apples.
Add 1/2 cup water or less.
Cook 18 to 24 hours, stirring occasionally. Add cinnamon, cloves and sugar.
Cook 3 more hours to desired thickness.
Fill jars and seal.
Combine apples and apple cider in crock pot.
Cover and cook on low heat for 10-12 hours.
Puree and then return the mixture to the crock pot and add sugar, cinnamon, and cloves.
Cover, and cook on low for 1 hour.
Apple Butter will keep for several weeks in your refrigerator or you can pour into hot, sterilized jars and seal.
Can also be frozen in freezer containers.
Add applesauce, sugars, and cider together in crock pot.
Cover and cook on low for 3 hours.
Add spices and cook on low, covered, for 3 more hours.
Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot.
Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
Makes about 6 pints.
If you're not into canning, this would probably freeze very well.
Combine apples and cider in 3-quart crock-pot.
Cover and cook on low 8 hours.
Puree in food sieve or food mill.
Return to pot; add sugar and spices.
Cover and cook on low 1 to 2 hours.
If thicker apple butter is desired, uncover and cook on high setting until desired consistency.
Apple butter will keep several weeks in refrigerator or may be frozen.
Peel, core and slice apples.
Add only enough water to cook apples until soft.
Press through fine sieve or put into food blender and measure.
Combine all ingredients in crock-pot turned onto highest heat.
Cook covered 4 hours, stirring occasionally. Remove lid.
Reduce heat to low and cook remainder of night.
No need to stir.
In morning, put hot apple butter into clean jelly jars and seal with new lids and rings.
Wash, core and quarter apples.
Do not peel.
Combine apples and juice.
Put in lightly oiled crock-pot; cover.
Cook on low 10 to 18 hours; on high 2 to 4 hours.
Put apples through sieve or food mill.
Add spices (1 cup sugar per pint; 1 teaspoon cinnamon per pint and 1/2 teaspoon allspice per pint).
Stir well and return to crock-pot.
Cook on high for 6 to 8 hours.
Stir every 2 hours.
Remove cover after 2 hours to allow fruit to cook down. Put in sterile jars.
Makes about 5 pints.
Cook apples and put through a colander to make apple pulp. Place 10 cups of pulp in crock-pot with remaining ingredients. Turn on high and cover.
Stir occasionally.
As butter cooks down, add remaining pulp.
(If pot is large enough, put in all the pulp at the start.)
Turn temperature to low and allow to cook overnight.
Put apple sauce into crock pot, add remaining ingredients; stir to mix well.
Cover and cook on high til begins to bubble, reduce heat cook 8 hours.
Stir occasionally as it thickens to prevent bottom from sticking.
Uncover and continue cooking til nice and thick.
Allow to cool slightly, stirring often.
Spoon into freezer containers, leaving 1/2-inch head space, refrigerate uncovered til cold; Cover and freeze.
Fill 3-quart crock-pot with peeled, quartered apples (any kind). Add ingredients. Cover crock-pot and cook all night on low. Continue all next day. Use blender or mixer to remove lumps. With lid removed, cook another 1 1/2 to 2 hours on high heat to boil down. You can double recipe. Yields 7 pints.
Cook apples 2 to 4 hours on high.
Run cooked apples through a colander to remove seeds and peelings.
Measure pulp (per pints) and put back into crock-pot.
Add juice, sugar, allspice, cloves and cinnamon.
Cook on high for 6 to 8 hours, stirring every 2 hours.
Last 2 hours, leave lid off the crock-pot while cooking. Pack in jars and seal at once.
Combine the first six ingredients and 2 tablespoons of the butter in a crock pot and cook on low for 6 - 8 hours.
Before serving, add in the remaining 2 tablespoons butter and the vanilla and stir to combine.
Goes great with biscuits.
Wash and core apples.
Mix sugar, cinnamon, and raisins and fill center of apples with mixture.
Dot with butter.
Place apples in crock-pot, stacking to fit.
Add 1/2 cup water, cover and cook on low heat for 8 hours or overnight.
Stir everything together in your crock pot and turn to high for one hour to get it started.
Turn to low and let cook for 24 to 36 hours, stirring down a few times a day. You may need to take the lid off for several hours to let the water evaporate. I usually have to let it go six hours without the lid but my crock pots were invented when dinosaurs roamed the earth.
Jar it up and either process it or store in the refrigerator.
Peel, quarter and core apples.
Pack tightly in crock-pot to top, filling it so lid will barely fit on.
Add apple cider. Cover and cook on low for 11 to 12 hours, stirring occasionally. Mash with large wooden spoon if still lumpy.
Add sugar and spices and cook an additional hour or until it is as thick as you like it.
Pack in sterile jars and seal.
Cook 8 hours on high.
About 1 hour before it finishes, take lid off crock-pot.
Cook in crock-pot on High for 5 hours (first 2 1/2 hours with lid on, last 2 1/2 hours with lid off).
Fill hot jars and seal. You may cook for a longer period of time, if desired.