Directions Preheat the oven to degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in Return the mixture to the pot and bake, uncovered. Add a layer of decadent sweetness to your dishes with delicious homemade apple butter with recipes from Food Network. Ingredients 24 ounce jar of apple sauce, you can use sweetened or unsweetened. I used a sweetened applesauce this time. 1/2 tsp cinnamon 1/4 tsp nutmeg, freshly grated is best 1/4 tsp allspice 1/4 tsp cardamom 1/4 tsp cloves 1/4 tsp ground ginger 1/4 tsp mace (leave out if you don't have). Hierzu zählen vor allem gesunde Fette wie Olivenöl, Rapsöl, Nüsse und Erdnussbutter. Foremost amongst these are healthy fats such as olive oil, canola oil, nuts and peanut butter. Zum Beispiel Olivenöl, Rapsöl oder Sonnenblumenöl. For example olive oil, rapeseel oil or sonnenblumenoel. Sie sind vor allem in Oliven- und Rapsöl enthalten. Steps 1 Mix all ingredients in 5- to 6-quart slow cooker. 2 Cover and cook on low heat setting 8 to 10 hours or until apples are very tender. 3 Mash apples with potato masher or large fork. 4 Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool.

My very best batch ever was cooked over three nights and canned the third. Michele O'Sullivan. This is excellent.

I used 2 cups of sugar and found that to be enough. During the last hour with the lid off the crockpot I used my handy dandy mixer the kind with one blade that you can use to mix various ingredients in a tall glass to break up chunks of apple.

It gave the apple butter a great smooth texture that I couldn't achieve with the whisk. I made three batches of this apple butter last year to give as gifts and I am back to this recipe to make it again this year.

I was curious to see my review of this recipe from last year and discovered that I forgot to write a review! A year late but sincere just the same.

I hope you give this a try. It is so easy and you will look like a pro to your family and friends. Rating: 4 stars. It's better for you and tastes great.

Terrific, apple butter. I made this in two crocks. One batch with sugar, I cut the sugar down to 2 cups, added more cinnamon,and nutmeg.

The other batch I made it sugarless,I used the herb stevia I grow my own , added white grape juice unsweeten for some liquid. Both turned out great.

Plan to make this again soon. An excellent recipe. Well worth the time. I did not cut the sugar, I added 2 more pounds of apples instead.

I canned mine in a hot water bath, so I didn't have to put them in the freezer. Thank you for a great recipe. I halved the recipe to see it I would like it.

It was great. My crock pot was almost full with half of the recipe. I could not have made a full recipe. This silky apple butter recipe is ready in a fraction of the time, and cost!

Apple butter is such a welcome little indulgence on a cold morning, it warms up everything from toast and English muffins to biscuits and pancakes.

Put a little jar next to the cheddar on your next cheese plate, or cook with it. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul.

My mission? To get you fired up about good food! You could do it in the crock pot, with the lid partially opened. I made this early this morning and enjoyed it on toast for breakfast.

It was so good! I look forward to having it on oatmeal as well. The recipe and notes were well done. Thanks so much for the great recipe.

I enjoy your blog. How to make apple butter from apple sauce! This storage method does not destroy pre-existing microorganisms that may be present in the product, so it is important to be wary when consuming previously frozen product.

Applying high temperatures over a specified period of time can not only aid in the sterilization of the jars or cans used in packaging, but it can help maximize the storage time of the apple butter or other products.

The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.

This is because high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum , which can't be killed by boiling.

Foods with a pH of more than 4. Similar to the boiling process, vacuum sealing jars or cans of apple butter can remove remaining oxygen in the jar, forming a tight seal.

The vacuuming process can be done in both a large-scale factory manner or at home with a mechanical vacuum sealer. Special devices, such as a vacuum pack sealer, can be fitted with specific jar attachments to fit over the lid of a jar and create a secure fit.

Low-acid foods can be processed in a pressure canner to get rid of the risk of botulism; however, this treatment is not necessary for high-acid foods such as apple butter.

Apple butter does not require sterilization at extremely high temperatures to reach optimum storage and maintain quality, so the pressure canning process is not typically used for this product.

The preservation of apple butter involves application of several food science concepts, including controlling the temperature, water activity, and level of acidity in the product.

Thermal processing not only helps produce texture and flavor characteristic to apple butter but is also a common way of sterilizing food products.

Refrigeration is a way of preserving apple butter after thermal processing. Though it is not a method which eliminates microorganisms, it is a method to decrease the rate at which microorganisms grow.

Aside from controlling the temperature, regulation of the water activity in apple butter may also preserve the quality of apple butter.

Lowering the pH level of apple butter may also help decrease the rate of spoilage. Sometimes, commercial brands of apple butter can be found with other ingredients and food additives.

High fructose corn syrup is a preservative that has a high level of acidity and is often used by manufacturers in the preservation of food products, including apple butter.

It is possible to observe spoilage in apple butter if the end product is not properly sterilized during the canning process, allowing microorganisms to survive and grow in the container.

The nutritional value of apple butter varies quite a bit based on the recipe used to prepare that particular product. The ingredient list can be as simple as just two ingredients to a much more complicated mixture of foods.

For 1 tablespoon the amount of carbohydrates ranges from grams and the sugar content ranges from about grams. Commercial brands tend to use corn syrup in their apple butter.

In homemade apple butter, sugar or brown sugar are more frequently used. Apple butter may be a healthier choice of spread than other breakfast spreads, but would not be considered to be healthy, as it does not give the consumer very many nutrients.

Apple butter is more of an accessory food to put on your toast or other foods simply added for its taste. In the Netherlands, appelstroop is widely recognised as a good source of iron, a dietary element in which modern diets are frequently considered deficient.

There is a widespread view that the iron content arises from the interaction of the acid in the apples with the metal of vessels in which the appelstroop is prepared and packaged.

Well into the fifties, the traditional cooking pots used for the preparation of appelstroop were generally of copper.

The cooking process thickens the texture of the sugar beet syrup, providing the extra sweetness which modern tastes expect no refined sugar is added in these recipes and increases the proportion of various mineral elements including the iron which is already present before cooking in both apples and sugar beet.

Apple butter is at low risk for spreading food-borne disease. Use an immersion blender to puree the apple butter.

Or alternatively, transfer to a blender or food processor. Add more sweetener or spices, to taste. Cook on low for about hours, stirring every couple hours, or until apple butter is thick and dark brown.

Allow to naturally release for 20 minutes. Use an immersion blender to puree the apples. Alternatively, transfer it to a blender or food processor.

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