Prepare apple butter using Oregon State Extension’s slow-cooker option, then match the final hot fill and canning schedule to the documented apple-butter recipe.
Use the apple-butter recipe in the linked Extension publication, which includes apples, cider, vinegar, sugars and spices. Keep its measured ingredients together; do not treat every thick apple puree as the same canning recipe.
Wash, core and cook the apples with the recipe’s liquids, then pass them through the specified mill or strainer. Add the remaining ingredients as directed before the thickening stage.
Use the Extension slow-cooker option: low heat, occasional stirring and the lid ajar for evaporation. Its approximate 8–10 hours depends on the cooker and batch. Use the source’s spoon or chilled-plate doneness test instead of time alone.
Pack immediately with ¼-inch headspace. Use the NCHFP Apple Butter schedule for the same formula, jar size and elevation. Presterilize jars when using the 5-minute process; then cool and check seals.
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Oregon State Extension documents a slow-cooker option and visual doneness checks. The cooker does not replace the canning process.
This table is for the linked NCHFP apple-butter formula. The full recipe includes required ingredient quantities and jar preparation.
| Elevation | Half-pint or pint | Quart |
|---|---|---|
| 0–1,000 ft | 5 min; presterilized jars | 10 min |
| 1,001–6,000 ft | 10 min | 15 min |
| Above 6,000 ft | 15 min | 20 min |
The end of reduction needs closer attention to prevent scorching.
Keep a substantially changed formula out of the canned batch and use suitable storage guidance.