Easy Apple Butter

We recently visited my in-laws in VA and were able to visit a local orchard where apples were only $6 a peck! I picked up a few bags and decided to attempt to can some of them. I have a love/hate relationship with my canner. I love what comes out of it, but I've been totally intimidated by the process. I learn far better by experiencing something than reading a loooong list of instructions. So my first attempt at canning last year left me frustrated at first glance of the instruction manual. Enter Super Husband who volunteered to help with the canning process as long as I prepped all the food and got it ready to go. So, he has been my "helper" for over a year now, but this time I decided to go it alone. Deep breath....

Here's what you need for the basic recipe. Refer to your owner's manual for hot water bath canning instructions.

- Crockpot
-  Roughly 6 pounds of apples - enough to fill your crockpot all the way to the lid.
-  1.5 Cups Sucanat which is a whole cane sugar. The benefit of using this verses traditional sugar is that the vitamins, minerals and molasses are not displaced during the processing. You can use regular granulated sugar if you prefer.
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground cloves

1. Peel, core and slice your apples.

2. Place them in your crockpot, filling it all the way to the lid. The apples will settle down into the pot as it cooks.

3. Mix the sugar, cinnamon, salt and cloves in a bowl then pour on top of the apples.

4. Cook on HIGH for one hour, then stir and cook on LOW for 10 hours. This is perfect to throw together before going to bed and you're ready to go in the morning.

5. Stir until you reach the desired consistency. It's okay if it's a little chunky. (This is about where my 3 year old joined me on the floor beneath my feet, weaving in and out of my legs pretending to be a cat.)

6. Follow your owner's manual for canning instructions. You'll need to fill your jars with 1/4 inch head space and process in a hot water bath for 10 minutes. This recipe makes about 5 pints.

In the end, the whole experience was far easier than I had made it out to be. I wish you could hear the sound of those lids popping! It's one of the most satisfying sounds.....second only to a silent house at bedtime after a crazy day to with the kids. :)

**If you're not into the canning thing and want to try it without preserving it long term, you can cut the recipe down and store it in your refrigerator. Or make the entire recipe, and once the apple butter has cooled, pack it into freezer bags to store for later.