I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:

I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,

Since you're the Queen of the Realm I have to ask...

What's your favorite use(s) for apple butter?

TIA

--
Reg

In article ,
Reg wrote:

Melba's Jammin' wrote:

I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,

Since you're the Queen of the Realm I have to ask...

What's your favorite use(s) for apple butter?

TIA

LOL - that's rich.
Personally, I prefer the fruit butters (apricot, plum, peach, apple - in
about that order) as condiments to accompany meats (poultry & pork)
rather than as bread spreads. Tangy plum butter (I put vinegar in
mine) next to juicy roast pork - nirvana.

And many years ago we stayed at a B&B in Healdsburg, CA where a
wonderful bread was served that had pear butter rolled into it (think
forming a jelly roll).

My story and I'm sticking to it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,


Wouldn't your previously mentioned mesh cover screen take care of the
sploops?

gloria p

"Melba's Jammin'" wrote in message
...
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,

I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny

In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,

I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny

Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation coming
back into the mix. I'm hoping for firsthand, real life experience.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article ,
Puester wrote:

Melba's Jammin' wrote:
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,


Wouldn't your previously mentioned mesh cover screen take care of the
sploops?

gloria p

Sure. I think I'm looking for idiot-proof instructions; e.g.,
"partially cover". Ack. I think I'm just going to run a trial while
I'm present and see what sort of splooping happens. :-)
Thanks, G.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:

I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?

From my site, looks like both:
http://www.jewishfood-list.com/recip...tercpot01.html

One of those fat-splatter guard thingums would work for sploopless. I
use one for my apricot butter (stovetop).

Not just for cosmetic/cleanup purposes.... once the puree gets-a-boiling
with the sugar, a sploop burn is painful.

And don't go running around the kitchen in your skivvies, either, for
the same reason even if it is a warm day and even warmer with the heat
coming from the stove. I read that in a book, of course.

B/

Melba's Jammin' wrote:
In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,
I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny

Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation coming
back into the mix. I'm hoping for firsthand, real life experience.


Seems like cooking in a very slow oven with the chopped apples, sugar,
spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
takes would be the easiest and most fool-proof way. Take 'em out and
stir once in awhile.

No first-hand real-life experience,
Bob

In article ,
Brian Mailman wrote:

Melba's Jammin' wrote:

I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?

From my site, looks like both:
http://www.jewishfood-list.com/recip...tercpot01.html

One of those fat-splatter guard thingums would work for sploopless. I
use one for my apricot butter (stovetop).

Not just for cosmetic/cleanup purposes.... once the puree gets-a-boiling
with the sugar, a sploop burn is painful.

And don't go running around the kitchen in your skivvies, either, for
the same reason even if it is a warm day and even warmer with the heat
coming from the stove. I read that in a book, of course.

B/

Heh! A book. Right. I'm Queen Victoria.
Nearly to skivvies is my preferred attire when it's late at night and
hot in the summer.
But I are getting wiser in my dotage: I covers up when I'm making the
cherry raspberry jam that's been my lot these last two days -- THAT stuff
is major sploop!

The friggin' sugar burns: I've had sploop splops hit my hands quite
recently -- and have been forced to endure the pain for a second because
I've had a big pitcher of hot jam or jelly in my hand and could not drop
it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
penetrating.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

"Melba's Jammin'" wrote in message
...
In article ,
"Anny Middon" wrote:


It looks like this cook recommends, low setting, covered.


Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation coming
back into the mix. I'm hoping for firsthand, real life experience.

Yeah, I wondered about that.

How do you do it on the stove? Do you cover or not? How high do you have
the burner set?

In my slow cooker, the Low setting keeps the food a bit below the simmer
point, and the High setting puts it a tad above simmer, to the low boil
point.

Maybe you can translate what you do on your stove to what you should do with
your slow cooker.

Anny

In article ,
zxcvbob wrote:

Melba's Jammin' wrote:
In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...
I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,
I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny

Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation coming
back into the mix. I'm hoping for firsthand, real life experience.


Seems like cooking in a very slow oven with the chopped apples, sugar,
spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
takes would be the easiest and most fool-proof way. Take 'em out and
stir once in awhile.

No first-hand real-life experience,
Bob

Yup, that's a nice way – I have done that. I'm interested in the
crockpot angle because I'm scheduled to teach a couple classes about
apple butter (if they get enough takers; I'm kind of hoping they will
not) and I'm thinking that the crockpot plan would be appealing to busy
folks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
wrote:



The friggin' sugar burns: I've had sploop splops hit my hands quite
recently -- and have been forced to endure the pain for a second because
I've had a big pitcher of hot jam or jelly in my hand and could not drop
it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
penetrating.


I remember reading somewhere that in days gone by a pot of sugar syrup
(or oatmeal) was sometimes used as a cheap murder weapon.

Boron

zxcvbob wrote:
Melba's Jammin' wrote:

In article ,
"Anny Middon" wrote:

"Melba's Jammin'" wrote in message
...

I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,

I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for
14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny


Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation
coming back into the mix. I'm hoping for firsthand, real life
experience.



Seems like cooking in a very slow oven with the chopped apples, sugar,
spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
takes would be the easiest and most fool-proof way. Take 'em out and
stir once in awhile.

No first-hand real-life experience,
Bob
We cook the apples and stuff ( including liquid), food mill it to a
puree, add as much sugar as we want and then spread it out in a very
large metal pan and stir away from the sides every so often til it's as
thick as we want. Of course, I meant to say, we cook the first step in
a pot on top of the stove, food mill and then use the oven. Some where
between 250 and 300 degrees F.
Ellen

In article ,
Boron Elgar wrote:

On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
wrote:



The friggin' sugar burns: I've had sploop splops hit my hands quite
recently -- and have been forced to endure the pain for a second because
I've had a big pitcher of hot jam or jelly in my hand and could not drop
it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
penetrating.


I remember reading somewhere that in days gone by a pot of sugar syrup
(or oatmeal) was sometimes used as a cheap murder weapon.

Boron

"Whoops! He slipped in the hot cherry jelly I spilled. Pity."
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com