Apple Butter

• Wash, peel, core and dice apples into small cubes. (keep your peels to make homemade apple cider vinegar)
• In a slow cooker combine apples, brown sugar, cinnamon, allspice salt and cloves.
• Cook on high until the apples are tender enough to mash, this can take 4 or more hours.
• When they are mashed combine the mixture really well and use an immersion blender to puree until smooth.
• Place in hot sterilized pint jars leaving 1/4 headspace. Debubble the jars using a chopstick or knife ran down the inside of the jar. Add more product if needed.
• Wipe the rims with a cloth dipped in vinegar and place on your seal/lid and tighten the ring to finger tight.
• Place your jars in your water bath canner and process for 10 minutes. Making sure water is 2" above the jars while processing. Shut off heat and allow the jars to sit for 5 minutes in the water before removing.
• Place jars in a location where they will not be disturbed for 24 hours.
• After 24 hours check the seal and wash the jars in hot soapy water, label the jars and place in storage.

Process* allow the water to come to a rolling boil and allow to boil for the amount of time suggested.