Apples for Apple Butter

I'm not sure if this is the right forum for this. Do any of you have a favorite apple for making apple butter? I found a great recipe for making in a slow cooker, and made a really good batch year before last but I can't remember which apples I used.

Thanks!

I always use what we call summer apples. They are huge, green/yellow and tend to be a granny smith-type flavor. They riped end of July and make awesome apple butter!! Sorry, I can't remember the actual name of them!

Thanks, Karen. There are so many different types, and I guess it also depends on what is available in each corner of the country too. I think I used something like a granny smith before. They are usually a little more dense and tart and cook up well.

I use whatever there are too much of on the trees.

Just peeked in and saw your post about the apple butter, ummm could i possibly get the recipe for the crock pot one? Please???? :)

Yes, bluesky! I'm happy to share. Just give me a few days please. I'm swamped at work and have to find it among my recipes.

A million thank yous!!!! I just tried to make applesauce yesterday in thd crock pot for my first time.....glad i only tried with 4 apples instead of wasting tha whole bag. No hurry on the applebutter, after yesterdays blunder, I'm fine for awhile. Just dont forget me :)

I have made apple butter in a crock pot after a cousin told me that she had done it. It sure beats doing it on the stove and having the hot droplets of butter explode out of the pot on you. OUCH! I don't have an exact recipe and I don't use a particular apple, only drops that are cheap. I make the sauce and add the same spices that I would if I were making a pie. I add white sugar, but not a lot. I sweeten to taste and it's better to start out with too little because more can be added. Remember all apple varieties have different levels of sweetness. You start out cooking in the morning or cook it over night. I prefer to put crock pot on low overnight and then cook more and adjust the heat in the morning if needed. Good luck!

My crockpot cannot be trusted not to burn things even on the lowest settings. I have made apricot butter in it, but I have to stir it every now and then as it cooks. As a result it can't be made overnight.

I use splatter guards when cooking apple butter - using two of them together works pretty well.

You mean those things made out of screen?

Yes, those things made of screen. I put one on top of the other.

If don't remember needing a screen when I made the apple butter last year. It cooks slowly and at a lower temperature so it shouldn't spit. Pajaritomt cook your apple butter during the day. Then you can give it a stir now and then to prevent burning.

Yes, I will. I wonder if my crock pot isn't a little too hot. I keep hearing about crock pots that don't burn things. Mine will certainly scorch things on the bottom if I don't stir every now and then -- especially as the butter thickens

I don't use a crock pot for apple butter, so I use the screen.

Ah, that might work better for me.

I can do larger batches that way, in a big pot.

My absolute favorite apple for applesauce is Lodi, another summer apple. Lodi isn't the greatest fresh apple, it is tart and lacks flavor, but is OK. It doesn't hold it's shape when baking, but just falls apart BUT the sauce from this apple has a satiny smooth texture that will amaze you. I just can't think of anything so silky smooth on your tongue. It is really special. Other applesauces have a grainy texture compared.

So, I'm thinking it would make smooth, creamy applebutter probably. Ginger Gold and Yellow Transparant are similar apples I think. Maybe they would be good as well.

I have a Ginger Gold. I hope it is a good eating apple!

Bluesky - I've finally had time to locate my recipe.
Pajaritomt - I had a Rival crockpot that did the same thing. I couldn't leave it during the day for fear something would burn up. I really think it was defective because my daughter had a similar one that worked great. I bought an All Clad a couple of years ago and it is wonderful. No worries at all leaving it on for hours during the day or overnight. Now here's the recipe (with my notes as to how I modified).
CompostR - I don't think I've ever seen Lodi apples here, but they sound wonderful for apple butter. Thanks to all who have joined this thread!! I can't wait to make some more myself.

5 lbs apples (about 10 large)
2 cups granulated sugar (I think I used about a cup and a half but it does depend on the sweetness of the apples)
1-1/2 tsp ground cinnamon - I can't get enough cinnamon so I probably used about 2 TBSP for this many apples. Can always start with a tablespoon and add some later during the cooking.

Peel, core and coarsely dice the applies (I cut in eighths), placing them in the slow cooker. Add sugar and cinnamon. Cover and cook on LOW for 10 hours.
Uncover and cook another 2 hours or until desired consistency is achieved. (On some slow cookers, you'll have to reset the timer after 10 hours for the 2 more hours on low. The 'warm' setting is not sufficient to finish the apple butter.)

After the 10 hours, I took a potato masher and mashed the apples down. After the 2-hours on low, I think I kept cooking mine a little longer and mashed again with the potato masher every hour or so. The butter will be fairly coarse (which I like). Allow to cool before placing in airtight containers. Refrigerate or freeze - keeps about a week or so in the fridge or up to 3 months in the freezer. Makes about 6 cups. I put mine in jars and processed in hot water bath to seal. If you like a smoother butter, you could probably process in a blender or food processer before canning.

Enjoy!!

I will enjoy OutsidePlaying and I will also look for an All Clad Slow Cooker. All Clad has an excellent reputation for quality. I have no idea what my old slow cookers are, I will have to look. I am glad to hear there are slow cookers that don't require so much supervision. I love fruit butters!

I have a food strainer similar to the Victorio which makes applesauce a snap. There are many brands just remember that apples are acidic so stay away from strainers that are made with aluminum. Find one that you can get a variety of screens with as this will allow you to make seedless jam with the berry screen, coarse applesauce with the pumpkin screen, grape jam with the grape screen and spiral, etc.. When making applesauce I quarter or half the apples depending on the size before I toss them into a large pot with and inch or two of water. Start out cooking on low to prevent scorching and then turn up to medium or so depending on your stove and remember to stir once and a while. When the apple are very tender ladle them into a strainer and turn the crank. Out one end comes seeds and skin and out another end comes creamy applesauce. If I use red apples the sauce comes out pink. I also have an All Clad slow cooker which works well. Using the strainer should allow you to make a bigger batch of butter. Using an apple pie recipe as a guide, I like to add a little mace as well as cinnamon. However, use whatever you like. I believe it takes sampling along the way to make sure the butter is what YOU want as far as sweetness and flavor. I slow cook on low over night. If I want the butter to be thicker I turn up the heat and cook till it's as thick as I want.

Pajaritomt - If you are indeed shopping for an All-Clad, the newer ones have an insert that allows you to braise/brown on the stove-top and then insert the whole thing into the slow-cooker and add your liquids and other ingredients. Saves washing another pot when you need to brown something first. Mine is ceramic so I can't do this but it might be a nice feature to have if you cook a lot of other things in it.

That does sound like a good feature.