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 love using my slow cooker to make stock out of veg scraps and leftover bones. Delicious and so easy.
Pear butter!!
Beef stew! Beef stew!
pea soup!
I love to cook a roast in a slow cooker, would love this fancy one! Thanks for the giveaway!
Wow, using a slow cooker for fruit butter sounds like such a great idea! I always just stand there over the stove stirring away, hoping it won’t burn when I have to leave the room. I’ve had my crockpot since the days I was living alone…when it’s small size made sense. Now that I’m cooking for two and making larger batches, it rarely comes out of the cabinet. Having a larger one would be great!
I did apple butter in my crock for the first time this year, I would have loved to have the auto shut off feature! I think that I would use a crock pot more if I had one with a timer and travel-ready lid. Typically, I use my crock for good ol’ pot roast and root veggies.
I LOVE using my slow cookers (I have 2) for so many things. Roasts, ribs, stews, soups.. etc. I haven’t been able to use them for any of my canning recipies because, unfortunately, they burn. Each of the two slow cookers in my kitchen have the same OFF/ON dial. I’m not comfortable leaving anything in them over night as the two times I’ve tried this, my concotions came out burned. Also, the handles have completely broken off of both of them. This is likely due to the constant moving I did when I was younger. Now that I own a home with a nice big kitchen that meets my canning needs, I would LOVE one of these slow cookers!
I love to use the slow cooker for Sunday lunches. Usually Roast. Just put it in and it is ready after church! No lines at the restaurants!
slow cooked pork for baked burritos
Slow Cooker Ketchup…………………4 versions and counting!!
My standard crockpot usage is for roast, but I’ve had several things I’ve wanted to try, mainly cooking bread in it. That amazed me! I’ve never done apple butter, but with a larger crockpot, maybe I could try!
I love a slow cooker for making tomato paste, too – very similar to apple butter, but a different sort of wonderful smell in the house.
Holy moly, 8!? Awesome
Anyway, I love making slow cooker apple sauce. So much easier than stirring away at the stove. My kids gobble it up.
I have a variety of slow cookers too – from the little dip ones, a 1 qt that I take traveling, a vintage 4qt where low is really low (but the insert is non-removable on mine), and a 5qt. I recently added a 6qt model to my “collection” and I’m still kicking myself for not getting the one w/ the latching lid since that’s the one that is most likely going to travel w/ something in it! After some spectacular sloshes, I started transporting the stuff in qt canning jars and dumping it back in once I was where I was going.
Slow-cookers separate lard marvelously. Chop, toss, and you’re done. Perfect!
I love using my slow cooker homemade soups – slow simmered all day and ready for dinner when I get home from work.
I have a slow cooker obsession. At times I have had multiple cookers going in my kitchen. My favorite thing to do is make beans in them. beans, broth, veggies, and perfect pot of beans is waiting for when I get home.
my very favorite thing to use my slow cooker for is peach butter, followed closely by chicken and dumplings!!!
I love using my slow cooker for some short rib chili! Keeps it at the perfect temp all day
Hi Marisa! Thanks for hosting this very generous giveaway! I too, have several older crockpots and love the way they cook! I had the cheaper HB model but it seemed to scorch everything on one side! I didn’t think I’d ever want a new crock pot again, but after reading this, I do! My favorite thing to cook in the crockpot is frozen chicken breasts. You don’t even have to add water! They cook in about three hours or so on high, just in time for dinner! Blessings from Bama!
I’m just learning my way with the slow cooker and my favorite thing that I’ve made so far is white chicken Chili.
I’ve never actually owned a slow-cooker, so don’t really have a recipe, but I’d love to try one for making jams.
I use my slow cooker for a TON of things. Making rice, making yogurt, and making roasts are the top three though.
Big ‘ole lentil or bean vegetarian stews,yummm….
I love making soups and stews in our crock pot – especially lentil and bean-based ones where low and slow does such wonders for the texture and flavor. But they are super handy for fruit butters too. I did a lovely spiced plum butter a couple years ago when we had a bumper crop and it was wonderful!
Could not survive life without my slow cookers – have three. Use for meats.soups,dips,keeping foods warm for serving when not enough room in my oven. Is there anyone that does not own a slow cooker ? Never can have to many. Just used all for Thanksgiving !
I love to use my crockpot for apple butter. The crockpot I use is almost 14 years old and is a lovely blue & white floral pattern (do you hear the sarcasm?), but we have a special bond because she was a wedding gift, so I will love her until she stops. I’ve tried newer models, but they all seem to get to hot and burn the butter. My other fave in the crockpot is a whole chicken. I love to roast the bird and then when finished, pull all of the meat off and throw the bones back in the crockpot with water and let cook for another 24 hours and make stock. So yummy, especially in the winter. Merry Christmas and a Happy New Year to you and yours! Vicki
I love, love to make fruit butters in my crockpot. The only issue is the temp thing. I too have an on/off cooker and need to watch it like a hawk. I’m another person who is slow to change to “new fangled” things lol! I would love to have one of these to try it out. I have been perusing Thrift stores for the older crockpots that cook at lower temps so that I could just kind of let the butter cook itself…..
oh, this is right down my line! My job is all about slow cookers! I made apple butter in mine this summer and it got GREAT. I started with applesauce because I wasn’t sure I could puree the skins into oblivion.
Just last night, I tried making lasagna in my slow cooker. I was dubious. I don’t consider lasagna an easy dish. I used uncooked noodles and it got fabulous! We were all raving and since I carefully noted what I did as I went along, I’m going to write a blog post about it.
ANyway, my favorite slow cooker use is to make stock because I like to simmer the stuff for several days per my Amish butcher’s method. So slow cookers are ideal. I already have 2 cookers and I would love another! Thanks for the opportunity to win.
I LOVE my slow cooker but it is about 15 years old and looking pretty rough. lol My family loves my chili and Sante Fe soup made in it when I’m working.
I love my crock pot, I use it as often as I can which is not often enough! My favorite meal to make in my crockpot would be pot roast followed up by crock pot lasagna. thank you for this opportunity!!
Still haven’t tried using the crock pot for apple butter.. I just made 1 huge batch in a pan instead. the next meal I have planned for my slow cooker is chile verde– I have gotten so lazy that I just use a jar of green salsa poured over a pork shoulder and don’t bother with individual ingredients anymore.
I have a chicken recipe that I like to cook in the slow cooker. I would like to use a slow cooker more and this might just do the trick.
I love making chili in my slow cooker on cold fall and winter days. Pop it in, go to work, have a delicious and filling meal when you get home. I also bought my 1970′s slow cooker at a yard sale for 3 dollars, and it works perfectly! Nothing like a little recycling!
Mmmmm apple butter, pumpkin butter (to be frozen), pulled pork so many wonderful recipes to be used with a slow cooker. For the new cook or one that has been cooking for years a slow cooker is a must have : )
I’ve never gotten into using a slow cooker other than for the occasional apple cider or keep a soup warm at a get together. This beauty might make me change my mind!
Slow cooker Pork Butt! I need to win!
I don’t have a slow cooker, so I don’t have a fave use, but I really want one for slow cooking meats.
Favorite slow cooker use is to make pulled pork or carnitas.
Slowcookers–an item that every kitchen should have ; ) I use them for just about everything. But my favorite use is for making nutritious bone broths (in go meat bones, carrots, celery, onions, garlic, cloves, seaweed, fennel and special herbs) which I cook for a day or two, then strain. The broth is amazing and so yummy–ready to use in soups, grain dishes or lovingly warmed in mug for my grandchildren when they’re down with a cold.
Made peach butter once. Turned out great.
I typically use it for easy dinners! BBQ Pulled pork sandwiches being my favorite! I wasn’t aware you could make apple butter worthy of canning in one! I can (pressure and water bath) so this recipe is perfect, and I look forward to trying your recipe!
I have a very, very old slow cooker (gift from Grandma) that I use most often for making bone broths. I love it but have been thinking recently about getting a newer model to compliment my kitchen activities. Something I started doing with mine (thanks to Pinterest) lately is fill it with water, rosemary sprigs, lemon slices and a splash of vanilla. The house smells great!
I love slow cooked meats or stews or meatballs in the slow cooker! Apple butter, also, is amazing.
I’ve never used a slow coocker, but I saw a recipe for making chai in them which looked divine!
fruit butters, and dinner when I’m just too busy to think!
I don’t have a slow cooker – but, that apple butter looks delicious!
My favorite use for slow cookers is Saturday Stew – doesn’t matter what kind. We just throw it in, go do our thing, and come home to a cozy warm meal. <3
Had no idea I could make apple butter in a slow cooker, Now I really have no excuse not to make it.