Since I was very young, I’ve been something of a collector. I figured that if having one of something was good, then having three or four was even better. As a kid, this meant that I had more pens and pencils in my school bag than necessary and felt most comfortable when I had a back-up security blanket.
In my adulthood, this propensity towards duplication has most actively manifested itself in the kitchen. I have at least two dozen wooden spoons and spatulas (when just a handful would really do), three vintage waffle irons (because you never know when one might break) and five slow cookers.
There’s no really good defense for the wooden implements or the waffle irons, but I do have a rationale for the slow cookers. My slow cooker needs often vary and so having different shapes, sizes and eras to choose from give me options.
Dips go in the mini-cooker. When I make overnight oatmeal, the 2 1/2 quart pot is best. If I’m doing a batch of blueberry butter and want really low, slow heat, nothing works better than my vintage, 4 quart, avocado green cooker. I also have kept a basic 6 quart cooker in the rotation for a while for stocks and soups, though I must confess, it has never been my favorite.
Then there’s slow cooker number five. It joined the line-up recently and rocketed to the top of my slow cooker hit parade. It’s the Hamilton Beach Set ‘n Forget model, with a lid that can be locked into a place and a thermometer probe that you can use to test internal temperatures without lifting the lid and releasing the heat. It allows you to set the cook time and temperature (when the time is up, it shifts to a keep warm setting).
This time of year, my slow cookers are in regular rotation for the production of apple and pear butters. I typically go with my vintage cooker, because I know that I can trust it not to burn (older slow cookers have lower set temperatures than the newer models). However, because of its capacity, it ends up yielding just a couple of pints. As you know, most of the time I like a small batch just a little more than the next girl. During the holiday season that changes and I appreciate the option of larger yields for gift giving.
I realize now that I’ve avoided the newer cookers and their higher temperatures because I’ve never worked with one that had an auto shut-off before. I tend to let my fruit butters cook overnight. That was too much time for my brute force, either-on-or-off cooker. But having the option to set it to cook for 5 or 6 hours and then shift to warm has changed everything. I know this technology has been around for a while (my mom had a slow cooker when I was little that did something along these lines), but I’d never before experienced it. I am in love.
My fruit butter yields are higher because the new Hamilton Beach machine has a larger capacity and I’m not running the risk of burning the butter because it shuts off when I ask. I am a happy canner.
Before we get to the apple butter recipe I’ve made three times in the last month in machine, I have to tell you one more reason why I really like it. It’s that “Stay or Go” feature. This slow cooker has a lid fitted with a silicone seal that can be locked into place. That makes it an able traveler, which is terrific for a regular potluck-attender like me.
I used it to transport and serve mashed potatoes on Thanksgiving (sadly, they were the worst mashed potatoes I’ve ever made; both lumpy and gummy at the same time. But the quality of the potatoes wasn’t the cooker’s fault) and it will be pressed into travel service again soon.
The formal recipe I’ve been using for this slow cooker apple butter is after the jump, but here’s the narrative version. You begin by filling your slow cooker to the top with sliced apples (I got about eight pounds into my cooker, but there’s some natural variation here). You add a little water (maybe 1/2 a cup) to help things along and then you let the cooker for for four to six hours on low, until you can mash the apples into sauce.
Then you puree the heck out of the applesauce, until the skins disappear. It works best in my Vitamix, but I’ve also achieved this same effect with an immersion blender and persistence. Then you return the puree to the slow cooker (it will only fill it 2/3 of the way up at this point) and cook on low for another six or so hours with the lid slightly askew for venting purposes, until the sauce has reduced into butter. Stir in sugar, spices, and lemon zest/juice for balance. That’s it! Easy and makes such good holiday presents!
Finally, the giveaway. Hamilton Beach has generously given me eight (yes, that’s eight) of these Set ‘n Forget Slow Cookers to give away to my readers. Here’s how to enter.
- Leave a comment on this post and share your favorite slow cooker use.
- Comments will close at 11:59 pm on Saturday, December 22, 2012. Winners will be chosen at random and will be posted to the blog on Sunday.
- Giveaway open US residents only.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: Hamilton Beach gave me one Set ‘n Forget Slow Cooker for review and photography purposes and they’re providing eight additional units for this giveaway. They did not pay for inclusion on the blog and my opinions remain entirely my own.
Ingredients
- 7-8 pounds apples (any varieties you like)
- 1/2 to 1 cup dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- zest and juice of one lemon
Instructions
- Slice apples and heap them into a six quart slow cooker.
- Add 1/2 cup water and set to low.
- Cook until apples are tender and can be easily pressed into sauce. On low, this will take 4-6 hours. On high, it should only take 2-3 hours.
- Puree softened apples into a smooth puree (it shouldn't be necessary to peel).
- Return to puree to slow cooker and cook on low for 6 hours with the lid set slightly ajar so that it can vent.
- Add 1/2 cup sugar, spices and lemon zest/juice. Taste and add more spices and sugar, if necessary.
- Funnel hot apple butter into prepared jars.
- Apply lids and rings and process in a boiling water bath canner for 15 minutes.
- When time is up, remove jars from canner and let cool on a folded kitchen towel.
Notes
My batch yielded just over 3 pints, but with all things that depend on reduction, yields will vary. I can see this batch ranging from 2 to 4 pints, depending on the water content of the apples and the length that you cook them.
This recipe can be canned in pints, half pints, quarter pints or any other small jar designed for boiling water bath canning. All jars pints or smaller are processed for 15 minutes. Should you want to can it in quarts, increase processing time to 20 minutes.
 |
![[Your name]'s gallery on Punk Domestics](http://www.punkdomestics.com/sites/default/files/badges/GalleryBadge200.gif)
I love the opportunity to win one and in this day and time where money is at a primium it would be nice to have something like this. I would do as many meals as I can find in it. I think soups are the best idea. Thank you even if I don’t win.
I’m still using the slow cooker I got as a wedding present — almost 22 years ago!
The best thing I make in it is a whole chicken and a crock of chicken stock–YUM!
I just made pear butter in it, too. Can eat that with a spoon.
For me it is less a favorite use and just rediscovering the slow cooker. We tried a recipie a while back on a whim and from there fell in love with the simplicity.
Oh my goodness! That slow cooker would be awesome for when I pressure can beans!
I love using mine for chilis–it makes them so flavorful and thick! I’ve been meaning to use it for brisket as well.
I absolutely love to make stew in my crock pot. Oh and then there is applesauce that is awsome in the crock pot. mmmmmmm
Soups.. from Chinese Jook (rice porridge) to Butternut Squash soup. My favorite breakfast is soup, so I can set it up and have the perfect meal waiting for me when I wake up.
My non-veghead friend makes a great chicken in her slow cooker. She lines the bottom with root veggies and puts the chicken on top. Turns it on before she goes to work and there is magic in the pot when she arrives home…
I’d love to say my favorite recipe is some kind of fancy thing, but honestly- it’s chilli and baked potatoes. We make chili for dinner one night, and then the next day I wrap potatoes in foil and cook them all day. We eat leftover chili on the potatoes. In fact, that’s what we’re having tonight for dinner. We probably do this at least twice a month.
I’m also a huge fan of shredded salsa or BBQ chicken. Throw in chicken with salsa or bbq sauce. Simmer, shred right before you’re ready to eat with two forks, most of the liquid is absorbed by the shredding. Makes great sandwiches/tacos/quesadillas that are super easy.
I’ve also made and entire turkey breast in their before and it came out divine!
My fave slow cooker use is fruit butter and chicken & dumplings.
My favorite recipe is called All Day Saucy Apples and I love it particularly because of the wonderful smells that fill the house, but I think I’m switching to your Apple Butter recipe since it’s cooking right now and smells heavenly and canned, it will last til next apple season!
We love to make stew and chicken stock in our slow cooker. I also use it for apple butter and apple sauce.
I don’t have a favorite use, since I’ve never owned one, but I know *exactly* what I’d make first: pulled pork!!
I love making chili in my slow cooker.
I try to use my slow cooker at least once a week. We do everything from soups to Roast’s and Breakfast to Desert. This year I plan on doing a slow cooker meal at least once per day. For either dinner or breakfast. Super Easy for meal with a large family.
I love making Chili in my slow cooker…but the one I have is too small.
Wow! Eight cookers to give away, very generous of HB. I have a Southwestern beef and corn soup that is great in the slow cooker. Love that I can throw it together in the morning, come home and stir up a little cornbread dumpling mixture to throw on the top, cook a little longer and dinner is MADE!
I have a 1970′s vintage slow-cooker that’s only 4 quarts, so it’s really too small for big batches of soup. But, several years ago I discovered a recipe for apple butter, similar to yours, that uses the slow cooker. I gave it a try, was pleased with the results and have now relegated my small slow-cooker to apple butter duty. I’d love a bigger one to make big batches of soup and stews!
Just this year discovered how awesome slow cookers are- for cooking dried beans, apple butter, pear butter, making roasts. mmmm….
My most frequent use for the slow cooker is to cook a chicken, or chicken pieces, during the day, eat it for dinner, and cook the carcass overnight to make stock. But my favorite slow cooker treat, even if I only make it once a year, is your recipe for peach butter.
I use my slow cooker for loads of things-soups and stews, chicken tacos, even rice pudding.
The #1 dish that gets made in my slow cooker that gets the most praise is my pulled pork. I have co-workers that bug me about when I am bringing in the next batch.
I’m a big fan of apple butter, though. I’m going to try this one out!
We’ve never owned a slow-cooker before- but I imagine that making soups, stews and chili in it would be great!
It’s terrible to say – I don’t know yet! I’ve never owned a slow cooker, but I admit I’d love to prep recipes and have dinner hot when I get home from work. My twin uses her for some fabulous hot breakfast meals, I think that would be divine!
I never had a slow cooker until a couple of years ago when I got two at a thrift store for a Christmas party. It’s the perfect way to steam and keep tamales warm. (A Mexican and So Cal Christmas tradition.)
I use mine for anytime I need to make a large meal to take to a pot luck. I also use it for the occasional fill-in-the-blank fruit butter.
I have made yogurt in my slow cooker, but that is a little on the messy side for me. I often use it to make chicken stock. I put the chicken and the veg in when I go to bed, and I wake up to delicious chicken stock!!!
My favorite thing to make in the slow cooker is chicken. It always comes out moist. I have a bad habit of drying it out when I cook it in the pan!
I’ve never tried apple butter before but it looks delicious
My favorite use for my slow cooker is pot roast.
For canning, I love pear butter in my slow cooker. As for other things, soups, stews, fish— love coming home from a long workday to a ready dinner!
Vegan sweet potato chili! I don’t know what I’d do without a slow cooker.
Plum butter. Also chili. Thanks for the chance to win.
We don’t have one yet, but if we did, this recipe would be the first to try!
I love my crock pot/slow cooker for SO many things! Favorites are pulled pork, chili, Apple/Pear Butter & Blueberry Butter. Oh…and cheesecake
I love using the crockpot for Cafe Rio style pork. It smells so good and then dinner is ready!
I love to use my slow cooker for overnight steel cut oats. Such a great breakfast to wake up to!
Ohmyword, what a fine lookin’ slow cooker! I really like making refried (not really fried) beans in mine. And cooking down sauces.
I use mine mostly for cooking while I’m a work. There is nothing better than knowing that dinner is already done when you finish up a long day at work.
I too have about five different slow cookers (dipper for potpourri, 1 quart, 3 quart, 5 quart, 6 quart, 7 quart, and 18 quart). I LOVE LOVE LOVE them and use them all the time for everything from apple and peach butter to spaghetti sauce to chili, soups and stews. They are so versatile! My favorite is using them to make caramelized onions.
My favorite slow cooker recipe right now is a ziti and sausage recipe from America’s Test Kitchen slow cooker cookbook. Their taco meat recipe is also good.
I’m making chicken and corn chowder in my slow cooker as I type!
I love to make Refried Beans. I slow cook the pinto beans overnight with chicken stock/ Bacon (or a ham hock)/Chipotle peppers in Adobo sauce. Then I blend them and freeze for the month. An easy go to that isn’t the canned variety from the store.
oh my gosh! i dont have a recipe to share, i dont have a slow cooker, would love love love to have one tho. i am new to slow cookers and canning and all this stuff i am finding online bur super excited to get started!
I love to use the slow cooker to make tough cuts of meat tender—stew meat, brisket etc.
i love making carnitas in the slow cooker. long slow braise in orange juice and water which eventually cooks down and then it gets to render in its own fat. yum!
I love to use my crockpot most for the traditional pot roast with potatoes and carrots.
Beef stew and chili
My slow cooker got lost in the last move. Or maybe it was the move before that. Anyway, my favorite thing to make is beef barley soup. The beef gets so tender and just seems to retain a richer flavor. But I would be happy to try apple and pear butter in it.
I love using a slow cooker for serving hot mulled wine at holiday parties. Slow-cooked blueberry jam with berries from my friend’s farm is also great.
I actaully have never owned a slow cooker, but have always wanted one. I would definitely use it for my beans – soups and stews -, as well to make anything and everything apple!
I cook so many things in my slow cooker: soup, stew, roasts, etc. but my favorite use is to make overnight steel cut oatmeal with nuts & apples & spices. Yummmmmm.