Canning Old-Fashioned Apple Butter {Slow Cooker Version}
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Is there anything better than a spoonful of homemade apple butter in the middle of winter? Canning apple butter is a timeless way to preserve the harvest and one of the most delicious apple recipes ever. This version uses the crock pot to cook down the apples low and slow, making it (almost) impossible to burn and absolutely delicious!
Apple butter is one of my all-time favorite canning recipes, and I look forward to using it all year long! We try to make several batches to have jars on hand for adding to oatmeal, ice cream, cookies, and more.
Real homemade apple butter is night-and-day different from the store-bought stuff and so much better! We treat the jars like gold – they are savored until the last drop, then we scrape out the rest with a spatula. No waste here!
After making apple butter several different ways, I promise that using the slow cooker is the easiest method. The high sugar content makes it easy to scorch the apple butter on the stove, but if you make everything in the slow cooker, you can let it gradually cook down. If this is your first time canning, this crockpot apple butter recipe is a great option, and I’ll walk you through it!
(I usually make it at night and let it slow cook while we’re sleeping. The house smells like heaven in the morning, and I can take my time canning the fruit butter the next day. It’s a great way to split a big task into two!)
If you love fruit butters, take a peek at this slow cooker caramel pear butter. It’s very similar to this recipe and has the most incredible flavor! You can also turn your roasted pumpkins into a scrumptious maple pumpkin butter with just 3 ingredients. Two of my fall faves!
Equipment
This recipe is processed in a boiling water canner, but if you have a pressure canner, you can boil them in that instead.
I use my digital pressure canner, which makes it easy to process the jars on the counter (instead of my glass stove-top), and has quickly become my go-to canner. It really makes the whole process foolproof!
You’ll also need an assortment of other basic canning supplies:
- Slow cooker
- 2 quart jars (for measuring pear sauce)
- Cutting board and knife
- Hand-crank apple slicer (I found an old one at a thrift store that works much better than the new ones. Check your local thrift store or FB Marketplace!)
- Immersion blender, food mill, or food processor (for smooth apple butter)
- Wooden spoon or spatula for stirring the pear butter
- Ladle
- 6 half-pint jars or 3 pint jars for a single batch
- Canning funnel
- Canning tongs (jar lifter)
- Headspace measuring tool
- Clean kitchen towel
- Water bath canner
Ingredients
- Fresh apples – Use fully ripe apples with a firm texture and sweet-tart flavor. You can really use any type of apples, though. My favorite apple variety for apple butter is Gravenstein, but I used McCoun for this batch and really liked them. One batch of this recipe requires about 4 pounds of apples, or 12-14 individual apples.
- White sugar – This sweetens the mixture and gives it a nice, glossy texture. For a greater depth of flavor, use half brown sugar and half white sugar.
- Spices – I used a mixture of ground cinnamon, allspice, and cloves.
- Water, apple juice, or apple cider – This will help soften the apples to turn them into a puree.
- Lemon juice – Bottled lemon juice is recommended for canning as it maintains a consistent acidity, unlike fresh apples. This balances the sweetness of the recipe and also increases the acidity level. I’ve also made apple butter without lemon juice, and it tends to be richer and sweeter. (According to OSU, the lemon juice is not required.)
How to Make Slow Cooker Apple Butter for Canning
Prepare the apples
- Peel and core the apples. If not using a hand-crank apple peeler that also slices them, cut the apples into quarters.
- Place apples with water in a large saucepan or stockpot. (You can also do this in the crockpot, but you’ll remove them to measure out the right amount of puree and then add them back.)
- Cover with water, apple juice, or apple cider, and let the mixture simmer until soft.
- Use an immersion blender to puree the cooked apples until smooth.
Make the apple butter
- Measure out 2 quarts of apple sauce and transfer to the slow cooker. (My slow cooker fits enough for a double batch, which I use to make the most of the long cooking time.)
- Add the sugars, spices, and lemon juice. Stir to incorporate.
- Slow cook over high heat for 10-12 hours or until thickened. Leave the lid ajar to help evaporate extra moisture. Give it a good stir every 60-90 minutes to avoid burning. (I let mine cook over low heat overnight, then increase to high heat the next morning until it cooks down).
- When ready, the apple butter should be thick enough to hold its shape on a spoon. The amount of cooking time will vary depending on the liquid in the fruit. (If you make a double batch, it will likely take longer than a single batch.)
Water bath canning apple butter
- Soak your lids and bands in hot water.
- Fill your water bath canner about 1/3-1/2 full of water and warm over medium heat to warm your canning jars. Rinse your lids and bands with warm soapy water. Remove from the jars from the hot water and place upside down on a clean kitchen towel. Let the lids and bands dry on the towel, too.
- Using the canning funnel and ladle, fill jars with the hot apple butter. Stir to remove air bubbles and make sure there is 1/4 inch head space.
- Clean the rims of the jars with a damp paper towel or kitchen towel. Center the lid over the jar, then add the ring. Seal until finger tight (do not overtighten or your lids may buckle when processing).
- Place jars into water bath canner and cover with at least 1 inch of water. Bring to a boil. Once the water begins to boil, process for 15 minutes. (Higher elevations may need to process for longer.) Let the jars rest in the canner for 5 minutes after they finish processing.
- Using a jar lifter, remove jars from canner and place lid-side up a clean kitchen towel. Let the jars cool to room temperature, undisturbed, for 12-24 hours.
- Once cooled, check the seals and remove canning rings. If any of the lids did not seal, store the apple butter in the fridge or freezer. Properly canned apple butter can be stored in a cool, dark place for at least 1 year.
Is this a safe canning recipe?
This recipe comes from Ball, which tests their recipes for safety. I made some minor (safe) changes to the recipe, like using apple cider instead of water and adding extra dry spices. They also make theirs on the stovetop, but I much prefer making apple butter in the slow cooker.
If you don’t have lemon juice, try this version from the National Center for Home Food Preservation that uses apple cider vinegar and a mixture of brown and white sugar.
Storing Apple Butter
Your canned apple butter can be stored for about a year (or much longer) in a cool, dry place. After opening, they must be refrigerated and should be used within a couple of weeks.
Please remember to remove the rings from your jars of apple butter before storing them. If any of the seals buckle or you see signs of a bad seal, dispose of the contents.
If you don’t want to can, feel free to freezer the apple butter instead. I usually fill glass jars, leaving about 1 inch of headspace, then refrigerate until cold to minimize breakage. Then transfer the jars to the freezer and store for 3-6 months.
Make the most of your hard work!
My printable Canning Journal makes it easy to take stock of your inventory, get ready for canning season, plan your next recipe, and create a custom canning recipe book all in one.
Perfect for home canners!
How to Use Apple Butter
Apple Butter can be used in so many different ways! Here are some of our favorites:
- As a topping for yogurt or ice cream
- Spoonever over oatmeal
- Baked into cookies (Try these Pear Butter Cookies with apple butter instead. So good!)
- Used as an applesauce substitute (Since apple butter takes so much longer to make than applesauce, I only do this in small quantities like the cookie recipe above)
- For homemade apple butter BBQ sauce or marinades
- Dehydrated into apple butter fruit leather (SO good)
Tips for Canning Crockpot Apple Butter
- Technically, Ball does not recommend increasing the batch sizes with their recipes. But apple butter is very forgiving. I always make a double batch and have great results. You just may need to slow cook a little longer.
- The amount of sugar in apple butter is generally quite high. You can generally reduce the sugar content, but keep in mind the flavor of your apple butter will be more tart and not quite as glossy.
- If you don’t want to make apple butter in the crockpot, you can certainly cook it down on the stove, but stir often and stay nearby! It will cook down much faster.
- Leave the lid ajar. I make slow cooker apple butter every year and I’ve found that leaving the lid ajar helps the moisture evaporate instead of steam the apple butter, which can change the final texture. It just needs to be slightly off.
More Canning Recipes
- Slow Cooker Pear Butter for Canning
- Canning Cranberry Sauce
- Caramel Apple Jam
- Low Sugar Blueberry Jam
- Sugar Free Raspberry Jam
- Marionberry Jam
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Old Fashioned Apple Butter for Canning
Equipment
- Slow cooker
- 2 quart jars (for measuring pear sauce)
- cast iron apple peeler (the I prefer the clamp style as they stay put much better than the suction ones)
- immersion blender or food mill (for smooth apple butter)
- Wooden spoon or spatula for stirring the pear butter
- ladle
- 6 Half pint jars or 3 pint jars for a single batch
- Jar lifter
- clean kitchen towel either 2 or also a paper towel for cleaning the rims
Ingredients
- 4 lbs fresh apples, approximately 12-16
- 2 cups apple cider, or water or apple juice
- 4 cups white sugar
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 cup bottled lemon juice
Instructions
Prepare the apples
- Peel and core the apples. If not using a hand-crank apple peeler that also slices them, cut the apples into quarters.
- Place apples with water in a large saucepan or stockpot. (You can also do this in the crockpot, but you’ll remove them to measure out the right amount of puree and then add them back.)
- Cover with water, apple juice, or apple cider, and let the mixture simmer until soft.
- Use an immersion blender to puree the cooked apples until smooth.
Make the apple butter
- Measure out 2 quarts of apple sauce and transfer to the slow cooker. (My slow cooker fits enough for a double batch, which I use to make the most of the long cooking time.)
- Add the sugars, spices, and lemon juice. Stir to incorporate.
- Slow cook over high heat for 10-12 hours or until thickened. Leave the lid ajar to help evaporate extra moisture. Give it a good stir every 60-90 minutes to avoid burning. (I let mine cook over low heat overnight, then increase to high heat the next morning until it cooks down).
- When ready, the apple butter should be thick enough to hold its shape on a spoon. The amount of cooking time will vary depending on the liquid in the fruit. (If you make a double batch, it will likely take longer than a single batch.)
Water bath canning apple butter
- Soak your lids and bands in hot water.
- Fill your water bath canner about 1/3-1/2 full of water and warm over medium heat to warm your canning jars. Rinse your lids and bands with warm soapy water. Remove from the jars from the hot water and place upside down on a clean kitchen towel. Let the lids and bands dry on the towel, too.
- Using the canning funnel and ladle, fill jars with the hot apple butter. Stir to remove air bubbles and make sure there is 1/4 inch head space.
- Clean the rims of the jars with a damp paper towel or kitchen towel. Center the lid over the jar, then add the ring. Seal until finger tight (do not overtighten or your lids may buckle when processing).
- Place jars into water bath canner and cover with at least 1 inch of water. Bring to a boil. Once the water begins to boil, process for 15 minutes. (Higher elevations may need to process for longer.) Let the jars rest in the canner for 5 minutes after they finish processing.
- Using a jar lifter, remove jars from canner and place lid-side up a clean kitchen towel. Let the jars cool to room temperature, undisturbed, for 12-24 hours.
- Once cooled, check the seals and remove canning rings. If any of the lids did not seal, store the apple butter in the fridge or freezer. Properly canned apple butter can be stored in a cool, dark place for at least 1 year.
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