CROCK POT APPLE BUTTER

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CROCK POT APPLE BUTTER
 
Ingredients
  • Approximately 3 lb. apples ( make sure ½ are Granny Smith )
  • Gala , Fugi, Or Granny Smith
  • 3 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • Dash of salt
  • ¾ cup water or fresh apple cider
Instructions
  1. Fill Crock-pot ¾ full with peeled, cored and sliced apples.
  2. Add the remaining ingredients and stir until evenly mixed.
  3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
  4. If apple butter has too much liquid, remove lid and cook on high until thickened.
  5. Stir often as butter thickens to prevent scorching.
  6. Mash Apple Butter until chunky or smooth with hand held masher or blender
  7. Store in refrigerator for up to 6 weeks. Freeze for longer storage.
  8. Put in jars with water bath processing also.
Notes
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

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