And I cant wait to try this on one of my "free" days!

GeorgiaZ said:

I made this last Sunday. I cooked it 6 hours trying to thicken it. I put it in the half pint jars and within 2 hours all had sealed, but it never thickened. Any ideas on how to get it somewhat thicker, it is good tho. Cornstarch maybe?

The more surface area the more evaporation. A wide crockpot lets more liquid evaporate. The reason apple butter thickens is the liquid evaporates, leaving behind the fiber. The depth of the apple butter matters, too.  It just takes longer for the liquid to rise to the surface if the pot is too full. I use an large enamel turkey roaster in a 250 degree oven, and only fill the roaster about 4" deep for maximum surface area. It still takes quite awhile to achieve apple butter consistency, but when it reduces by half you will have thick apple butter.

Cornstarch? In a word, no.

Now for the long explantion on using cornstarch as a thickener for something you want to can or freeze (and I'm famous for long-winded detailed explanations on any subject, so feel free to change the channel.)

Don't use cornstarch. It might thicken the apple butter, but would surely change the taste. While I wouldn't use cornstarch to thicken apple butter, I used to can apple slices with the sugar and spices for an apple pie and used cornstarch to thicken the mixture. That was the early 70's. This past fall I googled for more information on canning apple pie filling and found that the USDA doesn't recommend using cornstarch (actually called corn flour in England) but instead a compound similar to cornstarch. It's sold under the name Clear Jel® (note that it is different than the Sure Jell you use to make jams an jellies.) Clear Jel® thickens like cornstarch but stays clear when you can with it.

Here's the scoop right from the horse's (USDA's) mouth:

"It {Clear Jel} can be used for canned fruit pie fillings because it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste, the thickened juices are smooth and clear, and foods thickened with ClearJel® may be frozen."

So,

Don't thicken apple butter with cornstarch. Don't use cornstarch to thicken anything you plan to can or freeze. You can order Clear Jel ® over the internet, or you may be able to find it in an Amish store.

The end.

GeorgiaZ said:

UNcovered???Well, blow me down. Slap fore head. Read instructions. Humble apology for stupidity. Ate a bug for pennance.

It's ok…(inserting pin  icon)