Doug Freyburger wrote:
>
> Last year we made apple sauce and apple butter in a slow cooker directly
> from apples. Core, skin and dice apples to fill the crock. Cook to
> reduce and refill. Cook over night and the result is apple sauce. Can
> them using the big boiling canning set up. To make apple butter instead
> of cooking over night we turned the lid a little to let steam escape
> and cooked all of that day. Enough water evaporated to reduce the apple
> sauce to apple butter.
>
> Some of the additional cooking process would have caramelized the sugar
> in the apples the way flan is made inside a can of condensed milk but I
> think most of it was allowing the extra water to evaporate.

Thanks, Geoff.

--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
"Owning a smartphone: Technology's equivalent to learning to play
chopsticks on the piano as a child and thinking you're a musician."
(sent to me by a friend)