CROCK POT APPLE BUTTER

Approx. 3 lb. apples (I used abou 4 lbs)
3 c. sugar
2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
dash of salt
3/4 c. water

Fill crock pot 3/4 full of peeled, cored, slice apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.

Side Note: I was afraid it might get too cooked overnight so I left it on warm and turned it on low in the morning until the evening when I got home from work. I turned it on high for a bit to allow some of the liquids to evaporate and the butter to thicken up, I left it a little chunky.

Canning Procudure:

Wash and sterlize jars, lids and rings in hot soapy water. I used 8 oz. jars and was able to get 6 jars of butter from this batch. I ran my jars and rings through the dishwater and let them heat dry in time with the butter finishing, this way they were hot as needed when filling. Lids will need to be placed in boiling water prior to placing on filled jars. Spoon or use canning funnel to fill jars, leaving 1/2" headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath for 10 minutes. (I bought a canning pot with wire rack as jars need to be covered completely when in water bath. Remove and cool completely away from drafts and do not allow jars to touch, allow at least 24 hours cooling before storing.