Apple Butter

Yesterday we picked a bushel of apples from the only apple tree on the homestead.  They are a green, granny smith variety.   They are much too tart to enjoy just eating plain but they make really good apple butter & applesauce. 
This year it was a family affair.  I really appreciated the help & it went much faster & we ended up with a delicious result!

I have 2 crockpots an oval traditional type and then I have an electric pressure canner that can also function as a crockpot. 

We used the apple corer, peeler, slicer and then handed that off to the next person who used a paring knife to cut off the remainder of the skin & any bad spots.  Then the next one filled up both crockpots with the slices. 

To each pot we added 2 cups of sugar, 4 tsp. of cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves, and 1 1/2 cups water.

Now time to wait! 

Put on the lids and cook for 8-12 hours.  Depending on your cooker.  Stir every couple of hours.  I let it cook over night.

The apples will turn to 'mush' and when they are all tender and dark it's done. 

If you like it a little chunky then leave it alone.  If not use a stick blender & smooth it out.  (I did)

You can store it in the refrigerator or freezer.  If you make a lot, like we did, you can also can it.

To can your apple butter place it in pint or half-pint jars. 

Canning time is 10 minutes in boiling water bath.

(Please look up canning procedures if you have never canned before & you do so at your own risk.)