Geoffrey S. Mendelson wrote:

> I have read that you can make apple butter in a slow cooker. They used
> to be called crock pots, but modern crock pots boil food, even on low,
> so that you do not get poisoned eating improperly cooked beans, or ill
> from undercooked meat.

yep. i use the oven instead.


> Being outside the US, I was able to buy a Kenwood slow cooker, which on
> low peaks at 180F. It takes 3-4 hours to reach that temperature, and
> if full, stays there.
>
> I have used it successfully to make dulche-de-leche, and want to use it to
> make apple butter.
>
> What I have read says to put apple sauce in the pot and cook it for 3 days.
>
> I was wondering, because my pot is so big (about a gallon), can I place
> cans of apple sauce in it, fill it with water and let it sit for 3 days?
>
> Will this do the job?

i would use glass instead of metal. often
the cans will give things a metallic taste.

since the crock is likely ceramic i'd just
use that. the added surface area will make
the process go more quickly. i would imagine
that you do have the lid on during this time
to keep dust and other contaminants out.


> If I am careful to dry the cans, so they don't rust, can I leave the Apple
> sauce (hopefully now apple butter) in them? At room temperature?

after the apple butter is done you can
put it up using any approved method for
canning. which means if it is acidic enough
it can be done in a boiling water bath. if
not acidic enough you'll have to use pressure
canning to put it up safely. after it is
safely canned it can be stored at room
temperature until opened (after it is opened
it should be stored in the refrigerator).


songbird