9 cups unsweetened applesauce
1 1/2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 Tbs. apple cider vinegar
Combine all ingredients in a 3 to 4 quart slow cooker and start cooking without the lid, on the high heat setting. Before you go to bed, turn the heat down to low, leave the lid off and cook overnight until thick and dark brown. Marian says the butter should be so thick that a wooden spoon will stand upright in the cooker. Adjust spices to taste. Enjoy now or freeze in freezer containers up to 1 year.
You can also water bath can Granny’s Apple Butter. Pour hot sauce into hot half pint jars, leaving 1/4-inch headspace. Remove air bubbles with a headspace tool or plastic knife. Wipe rims of jars with a clean, damp paper towel. Apply lids and rings and tighten according to manufacturer’s directions. Process 5 minutes in a boiling water canner. Adjust processing time for your specific altitude and read up on the basics of canning in a recent edition of the Ball Blue Book or contact your local Extension Service for classes and publications.
|Marian Traina, good friend and certified OSU Master Food
Preserver, minds the pressure canner behind the scenes
at a public class held at Oregon State University Extension.