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Instructions. Cut the stem off each tomato, cut into quarters and then cut out as much of the seeds and excess juice as possible. Place prepared tomatoes in the bottom of a 6 quart or larger slow cooker. Cover and cook on LOW for 2 hours, stirring occasionally.
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Instructions. Peel, core and slice the pears then place in a large slow cooker. Add in all remaining ingredients and cook on low heat for 8-10 hours (4-5 hours on high heat) until the pears are soft and fragrant. Turn off the heat and blend with an immersion blender until smooth.
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1. Place apples and vinegar in a large slow cooker, and place lid on top. in 22 hours this will be Apple Butter. 2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more. After 8 hours on high. Now it goes to low for 10 hours. This is after 8 hours on high and 10 hours on low.
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Wash and heat 5 pint canning jars. Bring a large stock pot of water almost to a boil. Fill each canning jar with apple butter, leaving a 1/4" headspace. Use a plastic canning knife to run along the outer edge between the jar and the apple butter. Press in towards the apple butter to help remove any air bubbles.
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Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.
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Peel, core, and quarter apples. Place apples and apple cider in a slow cooker or in a large stock pot. For slow cooker: Cook for 3-4 hours on high or until apples are very soft. For stovetop: Bring to a boil over medium-high heat. Reduce heat and simmer, stirring frequently until apples are very soft.
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Step 2. Add apples to slow cooker with sugar: Pile those apple cubes into a 6-quart slow cooker. Give it a shake, or a stir so the apple pieces settle and allow you to get every piece in there. Add half the sugar—1 1/2 cups—over the apples. Give everything a good stir to combine. Cover, and cook on HIGH for 6 hours. Step 3.
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Give all of the ingredients in the slow cooker a good stir. Cover the slow cooker. Cook the apples until they are very soft on the low setting for 6 hours or on the high setting for 3 hours. Depending on the consistency you'd like, run the sauce through a food mill using coarser or finer screens as desired.
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Posted on October 13, 2020. Inspiration for preserving in a Crock-Pot with recipes for fruit butter, tomato ketchup and more. M y home canning history began at my mother's side, just as she had learned, and as her Ukrainian mother before her. My mother did things her own way, however, and in the world of preserving that usually meant reducing.
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Wash, cut and core apples and add to a 5 quart or larger slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, stirring occasionally. Remove cloves and discard.
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Step 3: Cook your puree in the slow cooker. Measure your puree cup by cup into the slow cooker, and then add one tablespoon each of granulated sugar and brown sugar per cup of puree. Stir in the spices, then cook the apple puree on LOW for 8-10 hours, stirring every 1-2 hours. Step 4: Can your apple butter.
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Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
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Directions. Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker. Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours. Puree apple mixture with an immersion blender until smooth. Sterilize the jars and lids in boiling water for at least 5 minutes.
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Crock-Pot Apple Butter Recipe. Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
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Wash your lids and set aside in a clean place. Place a canning funnel on top of one of the jars. Ladle the warm apple butter into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar. Remove any bubbles from the jar (I use a plastic chopstick).
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If canning your apple butter, place the canning pot full of water over high heat. Bring to a rolling boil. In the last ten minutes of your apple butter cook time, immerse clean canning jars into the water for a few minutes. Use jar clamps to remove the jars and turn them upside down on a clean dish towel to dry.
