CrockPot Apple Butter...
Hello! Love the looks and sound of this recipe!! However, I am curious about how to store it once it is made...?? Am I able to place in jars and store on the shelf without sealing the lids? Is it possible to freeze it? Curious..??? My hope is that I will be able to just place in jars with screw on lids as I desire to make it a part of my "Christmas Basket" gifts for this year. Thanks for your time...
Hey there Leigh!
When I make it, I seal the lids. It's not hard to do. You'll need a deep pot with a rack in the bottom of it to sit the jars on. You'll need the pot to be deep enough so that when you put the jars in it on the rack, you'll be able to cover the jars with at least an inch of water.
Bring the water to a boil. Turn off the heat and place the clean jars and lids in the pot for a few minutes. Use a set of tongs to remove the jars one at a time and fill with the hot apple butter. Wipe the rim of the jar with a clean paper towel. Use the tongs again to remove one of the lids from the hot water and place on top of the jar. Screw on the ring just enough to hold the lid firmly in place. Return the jar to the hot water (make sure there is a rack in the bottom of the pot to sit the jars on). Repeat until all of the jars have been filled and returned to the pot. Put a tight fitting lid on the pot and return to a boil. Process 5 minutes. Remove from heat, carefully remove the jars from the pot and allow to cool on a wire rack or a towel.
You'll know it's sealed if you press on the lid and it doesn't give.
If you don't want to can it, I have kept it in the refrigerator for a couple of months and it's been fine.
It makes a wonderful Christmas gift!
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I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making