I made apple butter in my crockpot for about 10 hours on low. The apples completely broke down and there was a lot of liquid left, but it smells and tastes burned. I thought it would just thicken more with time, but instead it stayed runny and got this bitter, smoky flavor.
I didn’t stir it at all. Just put on low for 10 hours. The recipe used brown sugar and granulated sugar, and I used about 3.5 lbs of apples.
Any idea why it burned even though it was still so liquidy? Did I use the wrong kind of apples or cook it too long without stirring?
Also the bolts(?) inside the base look corroded and had bubbled orange/brown gunk on the outside. Took a picture of the base gunk. This is only my second time using my brand new Crockpot.
by heart_aflame
1 Comment
1) did you leave the lid on? That‘ll keep the steam in and condense back into the stuff so it stays liquid. If you wanna lose liquid, lid off.
2) if it tastes burned, chances are it burned. Sugar does that, especially if you’re not stirring, it accumulates at the bottom and that’s where the heat comes from, so even at low setting it can slowly burn in.