Pressure Cooker Apple Sauce & Apple Butter

Pressure Cooker Applesauce

Yield: Makes approximately 4 cups of applesauce.

Ingredients:

  • 10 large Jonagold apples, peeled, cored, and quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine. Select High Pressure and set cook time for 4 minutes. (It took about about 10 minutes to come up to pressure.)

 2.  After timer beeps use the quick release method to release the pressure. (You could also use a natural pressure release, but I’m impatient.)

 3.  Stir apples, breaking up large chunks, until you’ve achieved your desired consistency. (Or you can take the easy way like I did and blend the apples with an immersion blender in the pot.)

 How To Make Apple Butter

 I took this recipe off the Internet, it is very good and easy to follow.

I made this Apple Butter and it turned out very well.

 Note: As far as I know, you can’t use the pressure cooker to make Apple Butter, so I used a crock pot.

 Apple Butter Recipe and Directions

Step 1 – Make unsweetened applesauce!

That’s right, apple butter starts with applesauce! You can use store bought applesauce, but the apple butter won’t taste nearly as good as homemade.

 Note: I made my applesauce in my pressure cooker, cooking the apples for 4 minutes.

Step 2 – Fill the crock pot

Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts. Now, you CAN do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I’ve never had a batch burn in the crockpot.

 Step 3 -Add the spices

Add:

  • ·  2 tablespoons of ground cinnamon
  • ·  1 teaspoon ground cloves
  • ·  1/2 teaspoon of allspice
  • ·  2 cups sugar – In place of sugar, you can use an equivalent amount of Splenda (sucralose) OR 1 – twelve ounce can of frozen concentrated fruit juice (preferably a neutral juice, like grape or apple). You can skip the sweeteners entirely, too; but it loses a lot of the richness of flavor, in my opinion.

Step 4 – Cook the Apple butter

Set the crock pot on low or medium heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as
it boils slowly, so I also cover nearby surfaces with towels. You
don’t want to seal it tightly because you want the steam to escape
so it can reduce in volume and thicken. Leave it to cook for 6 – 12 hours. How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that’s fine but not necessary. I let mine go overnight.

It will reduce in volume by about half overnight.

As it cooks down (the next morning), add the remaining applesauce (about 2 or 3 quarts) and 2 more cups of sugar or other sweetener as described above. Then let it cook a couple of hours more to mix the flavors.

Step 5 – Wash the jars and lids

Now’s a good time to get the jars ready so you won’t be rushed later. The dishwasher is fine for the jars, the water bath processing will sterilize them as well as the contents! If you don’t have a dishwasher, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

 Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple butter.

 Put the lids into a pan of boiling water for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.

 Step 6 – Blend the apple butter (optional)

You want a smooth, creamy texture, right? The easiest way is to use a hand-held drink blender. It does a great job of making it smooth. You can also put it into a regular blender, but if you are going to do that, you might want to blend the apple sauce before you put it in the crock pot (it will be much thicker afterwards and won’t move in a regular blender). Another visitor says running it through a food mill with a fine screen or through a sieve works, too.

 Tips:

  • ·  Too thick? if the apple butter cooks down too much or is too thick for your liking, just add a little bit of apple juice and blend it in.
  • ·  Not thick enough? Just let it cook some more, with the lid off so the steam can escape!

Step 7 – Fill and seal the jars

 If the crockpot isn’t keeping the apple butter boiling hot, you will need to briefly return the butter to the stove to get it hotter. It varies from crockpot to crockpot. I find that if I set my crockpot on high for the 15 minutes before I fill the jars and stir frequently, it gets it boiling.

Fill them to within 1/4 inch of the top, wipe any spilled apple butter of the top, seat the lid and tighten the ring around them.

 Step 8 – Process the jars

Process means put them in the canner and keep them covered with at least 2 inches of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min. If you are at an altitude of 1,000 feet or more, see the chart below. Even though these times are right from the USDA, I usually tend to err on the side of safety and let mine go for 15 minutes; there’s no harm in going longer.

 

Recommended process time for Apple Butter in a boiling-water canner.
Jar Size Process Time at Altitudes of
0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Half-pints or Pints 5 min 10 15
Quarts 10 15 20

 

Step 9 – Done

 

 

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