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not seen, making a better apple butter.
Return the puree to the crock pot, add the sugar and spices and cook covered on low for about two hours. If apple butter is runny, cook uncovered for 30 minutes or so. The apple butter will keep in the refrigerator several weeks or may be frozen in plastic containers. You may can in pint jars by putting hot apple butter in hot jars, leaving 1/4-inch headspace. Adjust caps. Process pints 10 minutes in boiling water bath. Yield: 3-4 pints.
The next two recipes use apple butter in them. The Apple Butter Bread is from Liz Tole of Woodville and the Apple-Almond Butter is from the American Heart Association’s Cookbook.
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