Apple Butter saga continues on Saturday.
I let it set out a bit to warm it up, then put it in the crockpot on low. I realized it might take a long time. Part of that might be that my crockpot is older and does not do the high temperatures of new ones. As for canning, the Ball canning book said that the apple butter should "heap on a spoon," and be bubbling for the canning process. I realized that would not happen on low, so I turned my crockpot on high and kept an eye on it, stirring as needed, and occasionally reducing the heat. It took another four hours, but I was able to do other things while I watched it. After dinner, I decided it was thick enough. I canned three 8 oz. jars and one 4 oz. jar. I had not quite enough for a second 4 oz. jar, so that went into the refrigerator. The headspace in the jar needs to be ¼ inch, and I processed for ten minutes and let them rest for five minutes before removing. Each jar sealed shortly after I put them on the mat to start cooling. I will check the seals tomorrow.
