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Slow Cooker Apple Butter
October 18, 2011

This was my first time ever making apple butter. It could not have been easier. I used Arkansas Black apples (about 15 large) until my crock-pot was full and really couldn't hold anymore. I also ended up mashing the apples after the first 8 hours and then I smushed everything through a wire strainer/sifter after it had cooked for about 22 hours. I wanted a smoother texture. I did end up cooking mine for about 25 hours just because I was trying to cook some of the liquid off to make it thicker (removed the lid the last 3 hours). I ended up with an apple butter that was great tasting and a really deep rich brown color.

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