# Crockpot Apple Butter for Canning Among crockpot canning recipes, apple butter is the safest and easiest place to start. The slow cooker does the long, slow cooking that turns apples into thick, dark, spiced spread, and then you can fill jars and process them the proper way in a boiling water bath. The slow cooker is never the canner. [Print](#wpzoom-recipe-card-crockpot-canning-recipes) ## Crockpot Apple Butter for Canning Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Side DishDifficulty: Easy Servings 40 servings Prep time 30 minutes Cooking time 10 hours  Peeled apples cook with sugar and spices in the slow cooker until dark and thick, then get blended smooth. Fill jars and process in a boiling water canner, or refrigerate for a few weeks. ### Ingredients - 5 lb apples (a mix of Gala, Fuji and Granny Smith), peeled, cored and chopped - 1 1/2 cups packed light brown sugar - 1/2 cup granulated sugar - 1/2 cup apple cider - 2 tbsp bottled lemon juice - 1 tbsp ground cinnamon - 1 tsp ground allspice - 1/2 tsp ground cloves - 1/4 tsp ground nutmeg - 1/4 tsp kosher salt - 1 tbsp vanilla extract - 6 half-pint canning jars with new lids and bands ### Directions - Combine the chopped apples, both sugars, cider, lemon juice, spices and salt in a 6-quart slow cooker. Stir until the apples are coated. - Cover and cook on LOW for 8 to 10 hours, stirring once or twice, until the apples are very soft and dark brown. - Stir in the vanilla. Blend the mixture with an immersion blender until completely smooth. - Prop the lid slightly open with a wooden spoon handle and cook on LOW for 1 to 2 more hours, until thick enough that a spoonful holds its shape on a plate. - While it thickens, wash six half-pint jars and keep them hot in a pot of simmering water. Keep the lids in a small pan of hot, not boiling, water. - Fill the hot jars with hot apple butter, leaving 1/4 inch of headspace. Wipe the rims clean and fit the lids and bands finger tight. - Lower the jars into a boiling water canner so they are covered by at least 1 inch of water. - Process for 5 minutes at sea level, adding time for higher altitude. Turn off the heat and wait 5 minutes before removing the lid. - Lift the jars out with a jar lifter and set them on a towel for 12 to 24 hours. Do not touch them while they seal. - Check the seals, label the jars and store them in a cool, dark place. Refrigerate any jar that does not seal. ### Notes Never process jars in a slow cooker, because it cannot hold a safe temperature for canning. If you skip canning, store the butter in clean jars in the fridge for 3 weeks or freeze for 6 months. Sealed jars keep for a year. Follow tested canning guidelines for your altitude. ## How the slow cooker fits into canning The slow cooker is great for making what goes into the jar, but it cannot do the preserving. Safe canning needs a boiling water canner that holds jars at 212°F for a set time. A slow cooker does not reach or hold that, so use it only to cook the food. Apple butter suits the method because it needs hours of gentle heat to reduce and darken. A stovetop pot would need constant stirring to avoid scorching. The slow cooker lets you start it at night and wake up to a thick, deep brown spread. That split keeps the process safe and still saves you most of the work, since the stirring and scorching risk of a stovetop pot disappear. ## Ingredient notes Apples: Use a mix. Sweet Gala or Fuji gives flavor, and tart Granny Smith adds balance. Soft apples break down fastest and give the smoothest result. Sugar: Brown sugar adds depth and a caramel color. The granulated sugar balances the tartness and helps the butter keep its texture. Bottled lemon juice: Use bottled, not fresh, because it has a reliable acidity, which matters for safe canning. Spices: Cinnamon is the lead, with allspice and cloves in smaller amounts. Fresh spices give a better flavor than old ones. Jars and lids: Use new lids each time. The bands and jars can be reused if they are free of chips and rust. ## Tips for safe canning and thick butter Follow tested times: The most common mistake is guessing the processing time or changing the acid. Use tested guidelines, bottled lemon juice, and the correct headspace, and adjust for your altitude. Crack the lid at the end: Leaving the lid slightly open lets steam escape and the butter thickens. Without this, the finished butter can be loose and watery. Do not skip the plate test: Spoon a little onto a cold plate. If no watery ring forms around the edge after a minute, it is ready. Finally, label every jar with the date. A clear label saves guessing months from now when you are standing in front of the pantry shelf. ## Swaps and variations For a lighter spread, reduce the sugar by a third and keep the butter in the fridge instead of canning it. For a maple version, replace half of the brown sugar with maple syrup. For a pear and apple blend, use equal parts of each and add a little ginger. Do not add pumpkin, butter or other low-acid ingredients to jars you plan to can. They change the acidity and are not safe for a boiling water canner. For a spiced cider version, add a strip of orange zest and a cinnamon stick while it cooks, and remove them before blending. For a slightly tangy butter, replace half of the cider with apple cider vinegar. ## How to use apple butter Spread it on toast, biscuits or warm pancakes, or stir a spoonful into oatmeal. It also makes a good glaze for pork and a nice addition to a cheese board. Jars make an easy gift tied with twine and a handwritten label. ## Storing and checking jars Properly sealed jars keep in a cool, dark pantry for up to a year. Remove the bands before storing so you can spot any seal that fails. Refrigerate an opened jar and use it within 3 weeks. If a lid pops up or the butter smells off, throw it out without tasting. Unprocessed apple butter can also be frozen in containers for up to 6 months, leaving space for expansion.