Apple Butter Recipe (Canning Optional)

1. 1

   Wash, peel (optional), core apples.

2. 2

   Slice them as thin as possible.

3. 3

   Place apples, sugar, and any desired spices into a crockpot.

4. 4

   Set the crockpot on low and cook for 8-12 hours (I do overnight).

5. 5

   Using a whisk, thoroughly mix apples until they become smooth. Or use an immersion blender if the peels are not whisking down enough.

6. 6

   Store apple butter in an airtight container in the fridge or process in a water bath canner as indicated below.

For canning:

1. 1

   Wash and heat 5 pint canning jars

2. 2

   Bring a large stock pot of water almost to a boil

3. 3

   Fill each canning jar with apple butter, leaving a 1/4" headspace.

4. 4

   Use a plastic canning knife to run along the outer edge between the jar and the apple butter. Press in towards the apple butter to help remove any air bubbles.

5. 5

   Clean the top edge of the canning jar to ensure any residue is removed before adding the lids.

6. 6

   Add a new canning lid and ring to each jar and tighten to finger tightness.

7. 7

   Lower each jar into the almost boiling water and turn the heat up. Once the water comes to a boil, set a timer for 10 minutes.

8. 8

   Once the time goes off, use a jar lifter to remove the jars and place them UPRIGHT on a folded dish towel on the counter.

9. 9

   Allow the jars to cool for 12-24 hours before moving.

10. 10

    Remove the rings and check each lid to ensure a seal (try to lift it by the lid and if it remains in place, it's good). Label and store in a cool dark place.