Slow Cooker Apple Butter - Canning Recipe

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Easy Crock Pot Apple Butter

This recipe is super simple - and because it cooks for hours your house will smell heavenly!  The canning part at the end is pretty time consuming and involves a lot of hot water - so be sure to have something to distract your kiddos at the end (or time it right so that you can put them to bed or down for a nap when canning.)

Apple butter is a fantastic way to save the amazing taste of fresh, ripe apples and makes a nice gift. 

Kids can help!  Put 'em to work, they'll love it - or at least be grateful to you for it when they grow up. Maybe. Hopefully. 

Yield: 10-12 half-pint jars (cut it in half if you need less)

You'll need:

A 6-quart slow cooker

12 pounds of your favorite local, organic and freshly picked apples (I used Galas)

5 cups of dark brown sugar

3-4 teaspoons ground cinnamon (to your taste)

1/2 cup golden raisins (optional)

3 tablespoons of bottled lemon juice

1/2 teaspoon ground cloves

10-12 half-pint jars with lids and bands

A water bath canner

Get to work:

Wash and peel your apples, checking for and removing any bad spots or spoiled fruit.

Sprinkle each apple with a bit of ascorbic acid fruit preserver to keep it from browning. 

Add about half of your brown sugar, cinnamon and cloves to the bottom of your crock. 

Use an apple corer to make cutting all those apples a breeze.

Begin adding apples to the crock, when it's about half full add the rest of your brown sugar and spices. Cover with the remaining apple slices.  It's ok if the apples are mounded up higher than the top of your crock, as long as the lid will still fit snug around them. 

Cook on low for 3-4 hours, mashing with a potato masher every 20 minutes or so. 

When the apples have softened, add raisins, if using, and lemon juice.  Turn the heat to high and let it cook for another hour.  This is a good time to get your canner, jars & lids warming up.  Stir and mash often.

After an hour on high you can get the texture where you'd like it using a submersion blender.

Pour into hot jars, adjust lids and boil in a water bath canner for 10 minutes. Uncover canner and turn heat off, let jars sit in hot water for an additional 5 minutes. Remove from water, cool over 24 hours and check seals. 

Recipe adapted from The Crockin' Girls Slow Cookin' Companion. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands. 

"Apple Pie" Jam - Canning Recipe

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The apple is the ambassador fruit of fall, don't you think?  This time of year we see apple goodness everywhere.  You know the regulars - apple pie filling, apple butter, applesauce...  I love this recipe because its something different.  This is an apple jam that is pretty close in taste to a really good apple pie filling, but not so sweet or sticky. It's currently open in our fridge and disappearing fast - hubby and kids all give it high marks.

Kids can help!  Put 'em to work!  My little ones were glad to help measure, pour and stir this yummy jam.

Yield: about six half pints

What you'll need:

6 cups peeled, chopped apples, organic and freshly picked, if possible (about 8 medium, I used half Gala and half Granny Smith)

Juice and grated zest of 1 lemon

2 cups unsweetened apple juice

3/4 cup golden raisins

1 tsp ground cinnamon

3 Tbsp Pectin

1 1/2 cups sugar or Splenda^®

6 (8 oz) half pint mason jars with lids and bands

A waterbath canner

A large pot

Get to work:

Put your clean jars and lids on a low simmer, do not boil. Get your waterbath canner going so it will be boiling when you are ready.

Note: I made three batches of this jam, so the photos below will reflect that quantity of ingredients. 

Wash those apples. 

Peel apples with a potato peeler. 

Sprinkle each one with an ascorbic acid fruit preserver to keep from browning. 

Use an apple corer/slicer to speed things along. Chop each slice into smaller chunks. Sprinkle with fruit preserver again to prevent browning. 

If making one batch - throw your apples into the pot along with the apple juice. (If you want to make multiple batches, get all of the prep work done and measure into separate bowls so they are ready to hit the pot as soon as the batch before goes into the canner.)

Zest your lemon. 

Using a strainer to catch the seeds, juice the lemon. 

Lemon zest and juice, measured and ready.

Combine raisins and cinnamon in a small bowl. 

Measure out your sugar. 

Mix together apples, apple juice, lemon peel and lemon juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Stir often to keep from burning.  Remove from heat and whisk in pectin.

Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary. 

Pour hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process in a boiling water canner for 10 minutes.  Turn off heat and remove canner lid.  Let jars remain in hot water for an additional five minutes.  Remove jars and allow to cool, undisturbed, for 24 hours.  Check lids for seal after 24 hours. 

Give some as gifts. Eat some!  Enjoy!

Recipe adapted from Ball®. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands.  Adjust boiling times as needed for high altitude. 

Chunky Cinnamon Applesauce - Crock Pot or Not - Sugar Free Canning Recipe

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This applesauce recipe is a delightfully simple family favorite.  We are going through it so fast I am planning another trip to the farm this week for more apples to make a few more batches!

Homemade applesauce is a perfect way to capture that fresh-picked, perfectly ripe, natural sweetness of a fall apple - and enjoy it all year (if you can keep it in your pantry long enough).  You control the ingredients here which lets you keep it simple and sugar free.  And, your house will smell oh-so-good when you cook it!

Yield:  8 pints

You'll need:

12 pounds of apples (about 36 medium) go for organic, local and fresh picked, if possible - I use Galas

Water

4 tablespoons of bottled lemon juice

2 tablespoons of cinnamon 

8 pint sizes jars with lids and bands

A large saucepan or slow cooker

An immersion blender

Kids can help!  Put 'em to work!  Apple picking is a perfect fall family activity, and a great opportunity to teach kids where our food comes from. Letting them help you pick the apples and then help measure, stir and mash is a cool chance for them to understand the farm to table relationship we have (or should have) with our food. 

Get to work:

Put your clean jars and lids on a low simmer, do not boil. 

Get your waterbath canner going so it will be boiling when you are ready.

Wash those farm fresh apples. 

Peel, core and chop them. Sprinkle with an ascorbic acid fruit preserver to keep from browning. 

You can cook them faster on the stove top or slow things down and savor the smell with your slow cooker. 

Put your apples and cinnamon into the pot or crock with some water - just enough to keep them from sticking to the bottom.  

Pot:  Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until apples are tender.  (20 minutes or more or less depending on the apple.)

Slow cooker:  Cook on low for two to three hours, stirring and mashing with a potato masher every 30 minutes until apples are tender. 

Use an immersion blender to get the consistency you want. 

Add lemon juice. 

Pot:  Bring back to a boil over medium-high heat, stirring frequently. Maintain a gentle boil over low heat while filling jars. 

Slow cooker:  Cook on high for one more hour, stirring frequently.  Keep your crock on high while filling jars. 

Pour hot applesauce into hot jars.

Leave 1/2 inch headspace.

Remove air bubbles. Wipe rims. Center lids on jars. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 20 minutes. Remove jars and cool undisturbed for 24 hours.  Check lids for seal and store up to one year.

Enjoy this fall favorite!

Recipe adapted from Ball®. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands.  Adjust boiling times as needed for high altitude. 

Savor the Summer Salsa - Canning Recipe

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Tomatoes, peppers, onions, garlic and spices straight from the garden go into this salsa - what a great way to enjoy these summer flavors all year. These make great homemade gifts too.

Kids can help!  Put 'em to work!  My little ones helped pick from the garden, measure, scoop, pour and stir for this recipe.

You'll need:

A waterbath canner

4 pint jars or 8 half-pint jars with bands and lids

A large pot

4 cups peeled, cored, chopped slicing tomatoes (I used half yellow and half red)

2 cups seeded, chopped bell peppers

1/2 cup seeded, chopped jalapeño peppers (protect your skin with gloves when handling & chopping hot peppers)

3/4 cup chopped onion

4 cloves garlic, finely chopped

2 cups white vinegar (5 percent)

1 teaspoon ground cumin

1 tablespoon oregano leaves

1 tablespoon fresh cilantro

1 1/2 teaspoons salt

Get to work:

Put your clean jars and lids on a low simmer, do not boil. Get your waterbath canner going so it will be boiling when you are ready.

Wash those beautiful, fresh veggies. Peel, core & chop your tomatoes. (To make peeling tomatoes easy:  Boil a large pot of water and prepare a large bowl of ice water.  Cut an X into the bottom of each tomato.  Drop in batches into boiling water for 60 seconds.  Remove tomatoes and place immediately into a large bowl of ice water until cool enough to handle. Then grab the skin at the points you cut and slip it off.  It's easier than it sounds, I promise.)

Chop everything up and combine. (I have two bowls because I made more than one batch.)

Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. 

Isn't this pretty?

After 20 minutes. 

If salsa is too watery for your taste, drain a little (but bot all) of the excess liquid off.  Fill jars, leave 1/2-inch headspace.  Boil in a waterbath canner for 15 minutes. Turn off the heat and remove the lid from the canner, let jars sit in canner for an additional five minutes. Then remove and cool, undisturbed for 24 hours. Check seals and store up to one year. 

Give some, eat some. Enjoy!

Recipe adapted from the University of Missouri Extension. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands.  Adjust boiling times as needed for high altitude. 

Perfect Peach Jam - Canning Recipe

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As summer fades away, there are few fresh, local flavors I will miss more than a good peach. The little girls love going to a nearby farm to pick them - and are happy to gobble them up!

While you're enjoying fresh peaches, grab an extra sack or two and preserve some. Peaches freeze well and, of course, make good jam and pie filling.

This jam recipe is deliciously simple.

Kids can help!  Put 'em to work!  My girls ate lots of peach peels (which I guess wasn't really helping, but solved the, "what's for snack" dilemma), measured, poured and worked the buttons on the food processor. And, of course they like to eat the jam. 

Yield: 10 half-pints or 5 pints

You'll need:

About 7 cups of peeled, pitted, finely chopped peaches (depending on peach size figure 1-2 peaches in a cup)  Select local, freshly picked, organic fruit - if possible.  Also be sure to use a freestone peach variety - or you'll drive yourself crazy trying to get the pits out. 

5 tablespoons of bottled lemon juice, don't use fresh squeezed

Sugar: for traditional jam 8 1/3 cups or for a lower sugar version use 5 cups

7 1/2 tablespoons of classic fruit pectin

A food processor

A waterbath canner

Saucepans for jam, jars and lids

10 half-pint mason jars with lids and bands or 5 pint jars - or whatever combination of the two you want (I make this recipe several times, using half-pints for gift giving and the pints for us at home.)

Get to work:

Put your clean jars and lids on a low simmer, do not boil. Get your waterbath canner going so it will be boiling when you are ready. 

Wash your peaches, don't soak them. 

Let them sit in a colander to drain while you start peeling. 

Put a pot of water on to boil. While you're waiting, take a sharp paring knife and slice an "X" on the bottom of each peach. 

Drop the fruit, in batches that will fit in your pot, into boiling water for about one minute. 

Using a slotted spoon, scoop them from the boiling water to a bowl of ice water.  Let them cool for a couple minutes, until you can handle them comfortably. 

Grabbing from one of the cuts you made, gently peel the skins back. 

As soon as skins are removed, sprinkle each peach with an ascorbic acid fruit preserver to keep from browning. 

Sometimes the boil & peel method doesn't work for some of the peaches - hit those with your potato peeler. 

All peeled. 

Halve the peaches. 

Drop them, in small batches, into your food processor.

Chop, don't purée them. 

Peach mountain. 

Mix together peaches and lemon juice in a large saucepan.  Stir in pectin. Over high heat, and while stirring constantly, bring to a rolling boil that can't be stirred down.  Add sugar, stir to dissolve. Return to a full boil for one minute, stirring constantly. Remove from heat. 

Skim off any foam. 

Fill hot jars with hot jam, leaving 1/4" headspace.  Wipe rims.  Adjust lids and bands.  Boil in a waterbath canner for 10 minutes.  Turn off heat, remove canner lid and let jars sit in the hot water for an additional five minutes. 

Remove jars from canner.  Let jars cool, undisturbed, for 24 hours. Check to be sure lids are sealed. Store up to a year. Give some away & Enjoy!

Recipe adapted from Ball. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands.  Adjust boiling times as needed for high altitude.