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.
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I would love this to make chile!
I have used my slow cooker to make apple butter twice now. It’s so easy. I swore off making butters or catsup on the stove. Major pain in the patootie and splatter burns are not fun. And you don’t have to clean the ceiling either.
Love your blog! …………pigz
My favorite slow cooker item has to be apple butter. There really is no other way to get it to the thickness I prefer.
I love making crock pot apple butter. It’s so easy!
I have never cooked with a slow cooker, but I’d love to try it!
I use my slow cooker mostly at thanksgiving to cook that 1 item that I couldn’t get on the stove top. Usually corn.
I’m a new crockpot convert and have only used it once to make orange chicken.
I always cook dried beans in my slow cooker. I haven’t cooked them any other way since I discovered this method.
I love slow cookers….especially in the winter for soups.
I love to dump a frozen meal into my slow cooker before I leave for work & have supper waiting for me when I get home!
I didn’t grow up with a slow cooker so I still don’t really get it. I got mine for free on the side of the road so maybe it’s time for an upgrade! I generally just use mine to keep things hot at potlucks.
My favorite slow cooker use is to make caramelized onions
I LOVE slow cookers. My favorite use is probably apple sauce / apple butter. But I love to make dinner in the crock as well – chicken, pulled pork , stews, lots of things
Thanks for the giveaway!
I make large amounts of beans in the slow cooker and freeze them so I always have some on hand.
Pulled pork.
No wait, jambalaya. Definitely jambalaya.
Or maybe a chicken, sausage, rice, veggie dish my wife whips up.
Or maybe a nice yummy pot roast.
and I’m intrigued by both the caramelized onions, apple butter and oatmeal….
Too many choices, I am afraid, to have just one fave.
We use ours most often for meatballs at family gatherings, or for my meaty-cheesy dip that we serve up at New Years. Tried it a couple of weeks ago for apple-nectarine butter for the very first time. Turned out perfect! Thanks for the great instructions and recipe Marisa!
I use ours a lot to make pot roast.
Chilis! Three bean vegan chili always cooks up nicely in my slow cooker. I’m hoping to use it for an oatmeal bar at a brunch as well.
Any recipe with beans that need to be cooked for a long time!
I don’t have a favorite…yet
Slow cooked beans are a fav!
I love to make corned beef brisket in my slow cooker, but I make a really mean pot roast in it, too. It’s great to pop it in and let it cook while I’m at work and come home knowing dinner is mostly done. I’d love another one that does more than have low, high and keep warm! I’d be certain to pay it forward and let someone have my current one!
I stew a large whole organic chicken and vegetables…or a whole beef brisket…mmmmm
I usually use mine for stock after roasting leftover poultry carcasses (usually after thanksgiving).
For pulled pork or stews. Yum!
I love to use mine for venison stew!
I like using my slowcooker for my apple and pear butters. I use it for beans. I use it for roasts. I use it for hot wings. I use it for LOTS of things!!
Can you believe I’ve never owned nor used a slow cooker? With my introduction into fruit butter, however, I’m feeling the need! Not only butter, but soups and stews! This looks like a great model, and such a generous giveaway!
I have an old slow cooker that I make a whole chicken in. I leave the bones in the slow cooker after we’re done eating and make stock in it too. I would LOVE to have one that can travel. My office likes to have slow cooker potlucks and last time I lost a good chunk of matzo ball soup to my car’s back seat en-route to the last office potluck.
love making beans in the slow cooker!
Love the slow cooker! I make a mean pulled chicken in mine
Pot roast! It’s so easy in the slow cooker.
My routine when working nights and going to school- 2 little boys at home- Set up the meal in the crock. place in fridge. AM- set crock into pot turned to superlow. Sleep- awaken to a home cooked meal.
My crockpot gets regular use with morning oatmeal. My favorite way to cook beans is in the crockpot. No need to baby sit while cooking!
I’m all over the apple butter in slow cooker, but also a fan for pulled pork in slow cooker. Will be trying your recipe!
taco soup!
I am loving making steel cut oats in my slow cooker and use a light timer to get it started at three am so it is ready when I wake up. Thanks for the give away!
I love using slow cookers. We found a vintage one on Craigslist just to make blueberry butter.
We still use a WestBend Slo Cooker we got as a gift from our employer for Christmas 1980. My husband made some excellent turkey chili in it just today. Yum!
I have taken the Buca di Beppo Chicken recipe w/capers, artichoke, and lemon and tossed it all in the crock pot with just a few changes. Was awesome.. I could make it once a week if I had enough people to eat it!
I picked up our crock pot at a garage sale in the summer with big intentions but haven’t made a lot besides apple sauce and a few stews. But those intentions are still there, so I hope to make much more in the future! We’ve done both apple butter and ketchup on the stove and it would be great to have a different option for those!
I love to use my slow cooker to re-work leftovers and items that just NEED to be used up: bread pudding, soups, and so forth
Chili! It always tastes better when it can simmer slowly and let the flavors meld over hours. I desperately need a new crock-pot, so this is perfect timing!!
I have never made apple butter, but it seems so simple that I might HAVE to give it a try!
My sister has this crockpot and she loves it!
I like to dump in a roast, onions and garlic and come home to an almost meal. Make some rice or potatoes and there’s dinner. So easy. Our last crockpot died during our recent move… dropped it on the ground. Sad. This is a timely giveaway!
black beans, oatmeal, any number of soups, applesauce…
Turkey chili, so good!
I have a crock pot/slow cooker that I love to use for cooking corned beef, soups, and my kick a$$ vegetarian chili. ( I would share the receipe but it is a closely guarded secret at this point).
Since I have been exploring the world of canning and urban homesteading I use the crock for making my juniper berry saurkraut. I holds one head (cabbage) at a time. Perfect! But this now leaving me rather slow cooker limited. Do I start another batch of saurkraut or make chili, what about apple butter? So many choices and so little room!
My favorite use is recent – roasting an entire chicken, then putting the bones back in the slow cooker and making my own broth. Dual purpose and little time spent on my behalf!
I bought this crockpot 1-year ago and love,love-it. Have been thinking of buying a 2nd one – this give-away would be perfect! I am a BIG fan of crockpotting -using it for soup/stews, roasts, casseroles, desserts -at least 1-2 times/week. I don’t have a favorite -some of my conversions from traditional recipes to the crockpot – have been favorites!