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Crockpot Apple Butter

Going to post some of my favorite recipes here.  For one, I can’t print recipes out on the company printer without my boss finding out, and two, if I wait until I get home I’ll forget.  And most importantly, I can’t stand my handwriting, and it hurts my hand to do it.  So there you have it, folks.

Crockpot Apple Butter (found at http://www.divinecaroline.com/33615/85483-crockpot-apple-butter)

-8 sweet apples, of any variety, peeled, cored, and chopped or sliced
-2 cups apple cider, or apple juice
-1 cup packed brown sugar
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon allspice
-1/4 teaspoon cloves
-1/4 teaspoon salt

1) Peel and core apples. Add to crock pot. Add cider, sugar and spices. Turn crock pot to high and bring to a bubble. Turn on low and cook for 6 to 8 hours. Stir the apples about every hour or two. Apple butter is done when it has a deep color, apples are cooked to pieces, and it has thickened.
2) You can jar the apple butter by purchasing canning jars, sterilizing them, and running them in a water bath.
3) To sterilize, place a dish towel in a sauce pot, and fill halfway with water. Turn the jars upside down in the pot in the cold water, and bring to a boil. Boil over medium heat for 15 minutes. At the same time, boil the lids, rings and the ends of your kitchen tongs in another pot for 15 minutes.
4) Never ever touch the inside or top of the jar or lid with your bare hands. Use the tongs for the lids, and kitchen towels for the jars.
5) Fill the jars. Take another kitchen towel and dip an end in the boiling water and wipe the top of the jar very clean. Place the lid on with the tongs, being careful not to touch it. Then take the tongs and get a ring, you can place the ring with your hands.
6) When all jars are filled, place the filled jars in the saucepan with the kitchen towel and boil over medium heat for 15 minutes.
7) Remove and let cool on the counters overnight.


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