i am really into my crockpots right now. i actually have 2.
and i use them both all the time..... several times this season i have used my crockpot to slowcook something that i was going to preserve for the winter.
it really does seem too good to be true.
but it isnt.
i use the slowcooker on the high setting, put everything in, as the canning recipe specifies, and i walk away for a few hours or 5, come back, put into hot sanitized jars and can in the water bath for the specified amount of time.
there was a time in my life when i was able to stand in front of the stove stirring a big pot of applesauce, tomatoes, or strawberry jam. this season of my life, with an active 18 month old and a husband who is currently remodeling our home, does not include leisurely stirring a pot of strawberries or apples to put by, and i am learning to accept that.
but, that doesnt mean i gave up on my food preservation efforts.
i have learned to take advantage of what i have, which is an 18 month old who is eager to help for small periods of time and a husband who is eager to let the 18 month old help him hammer nails in to the wall until he looses interest. i have an amazing apple peeler that was 20.00 that might have been my best investment yet. it peels and cuts the apples into rounds and takes about 15 minutes to peel, core, and cut 30 apples. seriously, it is no kidding amazing. its similar to this one, but mine is from mast general store. below are my recipes for applesauce and apple butter. if you have come into some apple wealth and not really a whole lot of time, this recipe is made for you.
slowcooked applesauce
25-30 apples
1 tablespoon cinnamon
1 tablespoon lemon juice
a half of a vanilla bean, cut down the middle to expose the beans *optional!
1/2 cup of water or apple cider
peel, core, and chop your apples. (alternately, you could skip this step and just chop the apples, core, peel and all and then put through a food mill or sieve before canning.) place in crockpot until completely and totally packed full. my slowcooker is a 6-qt and i can fit anywhere from 25-30 apples in it. adjust your spices if you can fit less or more. after its full of apples, i add the lemon juice, cinnamon, and water/applecider. i tuck the vanilla bean down into the apples, if using. i turn my cooker on med/high, and cook for about 5-6 hours. after about 4 hours, i usually take of the lid and mash the apples for good measure, but its not that necessary! once the consistency is right, i turn off the slow cooker and get my water bath going if canning. (if making applebutter, see below) if you havent canned before, check this website out! ladle into sanitized pint jars and process in a waterbath for 20 minutes. you could of course just put this directly in the fridge as well! this recipe makes 5 pints of applesauce.
here are some good resources on canning. please consult a book like the ball blue book of canning if you have never canned before! i am by no means an expert.
to make the applebutter:
slowcooked apple butter
25-30 apples
1 1/4 cups of sugar/ maple syrup/honey
1 tablespoon cinnamon
1 teaspoon of nutmeg
1 tablespoon lemon juice
a half of a vanilla bean, cut down the middle to expose the beans *optional!
1/2 cup of water or apple cider
peel, core, and chop your apples. place in crockpot until completely and totally packed full. my slowcooker is a 6-qt and i can fit anywhere from 25-30 apples in it. adjust your spices slightly if you can fit less or more. after its full of apples, i add the lemon juice, cinnamon, sugar and water/apple cider. i tuck the vanilla bean down into the apples, if using. i turn my cooker on low, and cook for about 15 hours or over night. alternately, you could cook on high for 8-10 hours. after about 4 hours, i usually take of the lid and mash the apples for good measure, but its not that necessary! put all of the apple butter through a sieve to get a nice buttery consistency and return to the slow cooker. if it taste right, then i turn off the slow cooker and get my water bath going if canning. you might want to add more sugar if you think it needs it. if you havent canned before, check this website out! ladle into sanitized pint jars and process in a waterbath for 20 minutes. you could of course just put this directly in the fridge as well! this recipe makes about 8 half pints.
so if canning or crockpotting isnt really your thing, try dehydrated apples. (last picture) i assure you they will be your thing! dehydrate your apples at 130 in a dehydrator or the lowest possible setting in your oven. just place on racks and let them go for 5-6 hours. they last for several months, but i never have found out how much longer beyond that, because they are always gone before i know it.
