Slow Cooker Pear Apple Butter

Pear Apple Butter

Pretty low key weekend here at the bachelor pad. So low key that I basically just had a brunch for one in my underwear that consisted of some oyster crackers dipped in Pear Apple Butter that I recently slow cookered up while watching The Goonies. 

"Jeez mister. You're even hungrier than I am" - Chunk

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Slow Cooker Pear Apple Butter

RECIPIE FROM MARTHA STEWART

MAKES ABOUT 6 CUPS

INGREDIENTS

2 1/2 pounds Bartlett or Anjou Pears (about 5)

2 1/2 pounds McIntosh or Gala Apples (about 5)

1 Cup Packed Dark Brown Sugar

1/2 teaspoon coarse Salt

1 Cinnamon Stick

INSTRUCTIONS

1. Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.

2. Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

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Apple Butter

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Apple Butter

Wouldn't it be great if there was a chill in the air, the leaves were just at the peak of turning those shades of yellow and orange that send your mind to fuzzy distant memories, and you had large pot of apple butter simmering on the stove top? 

Instead it's hotter than hell, there's inner thigh chafing, Winona Ryder has made a triumphant return from her days at Saks Fifth Avenue looking fabulous in crazed mother chic, and I have a large pot of apple butter simmering on the stove top causing my beard to frizz and my glasses to steam over. 

Harvest season is upon us folks! Get your Ball Jars and canning tools out because it's time to sweat like you've just walked up the escalators trying to look like you're in a rush. The vegetables and fruit are coming in from the fields hand over fist and you need to keep up! My poor ice box is nearing maximum capacity with frozen berries and my cabinets are stocked full of pickles. My winter larder is going to be phat.  

As I mentioned above I am busy boiling down my apples and caramelizing my sugars with my jars sterilized and at the ready. Soon I will be nestled in corner of the sofa, Murder She Wrote on a loop, and sweat apple butter staining whatever ensemble I have chosen for that day's Netflix binge. 

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APPLE BUTTER

RECIPE FROM GOURMET COOKBOOK 2004 EDITION

INGREDIENTS

4 tart flavored apples, such as Mcintosh, peeled, cored, and cut into 8 wedges each

1 1/2 cups unfiltered apple cider

2 tablespoons fresh lemon juice

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

SPECIAL EQUIPMENT: four 1/2 pint canning jars with lids and screw bands; a wide 5 to 6 quart heavy pot at least 9 1/2 inches in diameter; a food mill fitted with a fine disk

INSTRUCTIONS

Sterilize jars and lids and wash screw bands.

Chill two small plates for testing butter. Combine all ingredients in pot, cover, and bring to a boil over moderate heat, then reduce heat and simmer, uncovered, stirring occasionally, until apples are tender, about 15 minutes.

Puree mixture in food mill set over a large bowl, then return puree to pot. Simmer over moderately low heat, stirring and scraping bottom of pan frequently (stir constantly and adjust heat toward end of cooking to prevent scorching), until butter is very thick and tests done, 1 1/4 to 1 3/4 hours. Begin testing for doneness at 1 1/4 hours; remove pot from heat while testing. Drop a spoonful of apples butter onto a chilled plate and refrigerate for 1 minute, then tilt plate; butter should remain in a mound and not run.

Drain jars upside down on a clean kitchen towel for 1 minute, then invert. Ladle apple butter into jars leaving 1/4 inch space at top. Run a thin knife between apple butter and sides of jars to eliminate air bubbles.

Sea, process, and cool filled jars. (see "process" guidelines below)

Let apple butter stand for a least 1 day to allow flavors to develop.

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Check out the USDA Canning Guidelines HERE

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For more canning fun check out this post on PICKLED STRAWBERRIES! Click here!

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