First you take the apples and you peel em, you peel ‘em

Then you take the apples and you core em, you core em,

Then you cute the apples into small peices, small pieces,

Then you throw them into the slow cooker, slow cooker.

Add a bunch of sugar and some spices, some spices.

I like to add some vinegar as well, as well.

Cook the apples on low for a long time, a long time.

When they’re brown and mushy they are done, are done

Blend them up with a mixer of your choosing, your choosing

Now they are all set to be canned.

Was that annoying enough? Pretty easy, though, huh. Here are the exact measurements, although I usually just eyeball it.

4 lbs apples. tart apples are best (granny smith, pink lady)

4 cups sugar. I usually don’t use this much.

2 tsp cinnamon

1/4 tsp cloves

Cook in crock pot for about 10 hours on low. Until the apples are nice an mushy. Your house will smell like heaven. Then use a stir mixer or blender to blend them up. Then can them. Enjoy on Sunday morning biscuits instead of honey. Cause apple butter is WAY better then honey.

Canning instructions:

Clean your jars and lids. This means they need to be sterilized, you can boil them for a few minutes to do this.

Have your canner full of water and boiling. We started ours an hour before canning. It took the whole hour for it to come to a boil. Keep this in mind.

The jars should be heated before pouring the hot apple butter in them. If you boil them to sterilize them, they will be warm. You can also run them through the dishwasher. Ours doesn’t work, so we just boil them.

Fill the jars using a ladle and funnel. (leave about 1/2 inch head space) Put the clean lids and bands on them. Put them in the hot water canner for 10 minutes. Remove and let sit. You should hear the lids popping. That means they are sealed.