Overnight Apple Butter Canning Recipe

• 5 1/2 lbs apples of your choice, peeled, cored and sliced
• 4 cups white sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Directions:

1. Peel, core and slice your apples and put them into your slow cooker. They will start to brown – that’s OK!
2. In a medium bowl mix together your sugar, cinnamon, cloves and salt. Pour the mixture over the apple slices.
3. Put your slow cooker on high for one hour. Stir occasionally. Turn your slow cooker down to low for 10 hours. Stir once in a while, but you can go to bed.
4. After 10 hours turn the slow cooker back on high for one hour. You will see the mixture start to turn dark brown.
5. With an immersion blender, blend your apples and sauce until smooth.
6. Ladle into warm jars.
7. Process using the instructions below for 10 minutes.

Canning Instructions: 

1. Place 8 clean pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your ingredients according to the directions above.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
7. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!