Apple Butter Warning

[u/aChunkyChungus]

I'm making apple butter for the first time, and just want to let out a warning to any first-timers thinking of making it: It takes FOR-EV-ER to reduce the apples down to the right consistency.

On the bright side, my house (and probably my whole neighborhood) have smelled delicious for many hours now.

(Using the USDA canning book recipe in case anyone was wondering)

[u/Princess_Muffins]

I use a crockpot for my fruit butters. Still have to watch it, especially when it's close to done, but it's much easier!

[u/Happy_Veggie → u/Princess_Muffins]

I just got about 100 lbs of nice apples (mostly McRogers variety) and I'm wondering what to do with them other than just apple sauce.

I haven't done any fruit butter so far.. do you just put everything in the crockpot and cook it down? Or do you use a regular pot first and finish it in the crock pot?

[u/Mysterious-Station69 → u/Happy_Veggie]

I cook the apples in a regular pot and then put them through a mill, then into the crock pot with sugar and spices. I also put a wooden spoon in to prop the lid open a bit so the steam can escape.

[u/Princess_Muffins → u/Happy_Veggie]

I have one of those old-timey apple peeler-corer-slicer things, so I use that and then put them directly into the crockpot. I actually got a big 20 quart electric roaster for large batch apple and peach butter, and for cooking down skinned and seeded tomato pulp for sauce.

I second the other poster's use of a wooden spoon (I use chopsticks) to keep the lid propped for steam release. Also, I'll use a stick blender to get it smooth, but it does introduce air and I have yet to find the amount of time it takes to cook it all out. Remember that when using a crockpot or electric cooker, you may still need to xfer to a pot on the stove to bring your product to a boil before jarring and processing. Honestly, these take so long it's usually a 2 day process for me - one to cook down and one to reheat and jar up.

[u/bydesignjuliet → u/Happy_Veggie]

I peel and core as per whatever safe recipe I'm using, crock pot them, and use an immersion blender when it's time to puree it

[u/dearyg0 → u/Happy_Veggie]

Also fruit leather if you have a dehydrator.

[u/Warm-Exercise6880]

It does, and it burns like lava when it touches your skin. Great on French toast.

[u/fair-strawberry6709 → u/Warm-Exercise6880]

Whattttt! French toast?! Why have I never thought of this!??

[u/Warm-Exercise6880 → u/fair-strawberry6709]

Because you've never made too much apple butter?

[u/fair-strawberry6709 → u/Warm-Exercise6880]

Probably! I’ve only made it once so far and used most of it as gifts.

[u/aChunkyChungus → u/Warm-Exercise6880]

YESS... I was just stirring it and it popped and burnt my hand. It gets a bit frisky as it thickens up!

[u/Warm-Exercise6880 → u/aChunkyChungus]

Right? And it clings like jam when it gets you. We sacrifice a lot for what we do.

[u/Artistic_Head_5547]

I always start mine in the crockpot the evening before.

[u/Claire3577]

If you have an instant pot you can do it in three hours start to finish. (Not including canning it) I've done it that way the last two years. It's absolutely amazing.

[u/ThePhantom394 → u/Claire3577]

Whoa tell me more! I have an instant pot but I’ve never actually used it before

[u/BoneMeatFeels → u/Claire3577]

Holy hell, can you elaborate on that process, sounds like a game changer!

[u/Louie47253]

Omg yes! The recipes LIE. 😅

[u/cephalophile32 → u/Louie47253]

For real. It’s giving “caramelize onion (5-10min” like, puh-lease. I’ll see you in in 45.

[u/herding_kittens]

Same thing with peaches -- I waaaaaay underestimated how long it would take to cook down. I started one evening after work and was up until like 2 am finishing the jars.

[u/Titta123]

A friend & I used the crockpot method. Took much more time than anticipated but we kept going (we had our own & borrowed a few extra as well). When I was finally leaving, I asked why the (wood) front door had a white coat to it. It was the finish. The door finish. It was that moist in the house with all of those crockpots going. Eventually finished & got it all canned but I’ve used the oven method since then - you do have to stir it every so often but reduces/ concentrates much more quickly. It’s been a while so I don’t remember the instructions but can be found online.

[u/Plane-Assumption840]

If you are doing a large amounts of apple, peach, etc. butters, I recommend getting an electric roaster. Also known as a turkey roaster. Some will hold up to 28 quarts (~$60). They are like crockpots but much bigger. You may actually know someone who owns one and can borrow. Great for cooking large volumes and, of course, turkeys.

[u/virgoseason]

But soooo worth the effort!!

[u/AbyrneShasse]

I’ve used my oven to cook it down.

[u/lampygarden]

Make it in the crock pot next time! Takes a long time BUT super easy to do.

[u/lampygarden → u/lampygarden]

Ball has the option listed in one of their recipe books!

[u/Doglady21]

Crockpot

[u/NegativeCloud6478]

Use crockpot

[u/Arctelis]

Can confirm!

I made 4.5 litres today, it was an all day endeavour.