Apple Instructions

Got too many apples? Here's what to do. Buying from the store to make these things is NOT cost effective, so don't do it. Pick your own, grow your own, etc. The apple butter recipe is written in per-pound measurements so you can make it in as small or large a crockpot as you want.

Apple Butter (in the crockpot)

Peel, core and slice a bunch of apples.
Put some in the crock pot.
For every pound of apples you add to the crock pot, add 1 cup of sugar.
Add 2-3 tbsp cinammon, 1 tbsp nutmeg, 1 tsp allspice, and 1 tsp ground cloves PER POUND of apples in your crockpot.
Add 3/4 cup water PER POUND of apples in your crockpot.

Put the lid on, turn crockpot on low and let it go for 8-12 hours.
Mash up the soggy apples. If it looks to watery, turn the crockpot on high and let it cook without the lid for an hour or two.

Allow the apple butter to cool in the crockpot. Dont worry if it's lumpy. Once it's cool, run it a little at a time through your blender on it's liquify setting. Pour into ziplock bags and freeze.

To use, thaw a bag and pour it into a jar with a lid. Use within 2 weeks of thawing.


Apple Sauce (spiced)

Fill a 12 qt. stockpot 2/3 full with apples that have been peeled, cored, and sliced. Add three cups sugar and cinnamon, nutmeg, and allspice to taste. Fill pot with enough water to almost cover all the apples. Lid the pot and simmer it overnight. If there is an overabundance of liquid when you take off the lid (after at least 8 hours), strain away the liquid and save. Run the apple mush that's left through your blender once it has cooled. Bag the apple sauce up and freeze it.

You can take the liquid you pulled away, if there was any, add it back to a clean pot, add mulling spices and very quickly make cider to store/freeze.