• Wash, peel (optional), core apples.
• Slice them as thin as possible.
• Place apples, sugar, and any desired spices into a crockpot.
• Set the crockpot on low and cook for 8-12 hours (I do overnight).
• Using a whisk, thoroughly mix apples until they become smooth. Or use an immersion blender if the peels are not whisking down enough.
• Store apple butter in an airtight container in the fridge or process in a water bath canner as indicated below.

For Canning:

• Wash and heat 5 pint canning jars
• Bring a large stock pot of water almost to a boil
• Fill each canning jar with apple butter, leaving a 1/4" headspace.
• 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.
• Clean the top edge of the canning jar to ensure any residue is removed before adding the lids.
• Add a new canning lid and ring to each jar and tighten to finger tightness.
• 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.
• 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.
• Allow the jars to cool for 12-24 hours before moving.
• 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.