I had big plans to have this post for crock pot apple butter ready to go October 1st to coincide with the peak apple season north Georgia. Well a new job at Ink & Elm, a hard drive crash (luckily all backed up with Crashplan) and the hustle of everyday life have put me a little behind. So here we are, a month past due, but never too late.
I made apple butter last season but used the stovetop and had to keep checking to make sure it didn’t burn. I wised up this year and used two crock pots and let it go overnight. After the apples cooked down I was able to consolidate to 1 crock pot to finish the cooking.
I followed standard water bath canning procedures to bottle 3 pints to use through the winter and the other pint went into the fridge where I’m enjoying the apple butter on everything from yogurt to toast and even ice cream!