• Place all ingredients in a slow cooker and cook on low for 8-10 hours.
• Remove from slow cooker and puree in a food processor or use an immersion blender until completely smooth.
• Spoon in half-pint canning jars, leaving 1/4 inch headspace, remove any air bubbles, wipe the rims of the jars and place lids on.

Canning and Water Bath Instructions:

• Fill a home canner half-way with water. You could also use a large saucepot or stockpot with a cake rack placed on the bottom to keep the jars from touching the bottom of the pot. Place empty jars, lids, and rings in the water, bring water to a simmer over medium heat.
• Remove the empty jars one at a time using a jar lifter and fill with the apple butter leaving 1/4 headspace. Carefully remove any bubbles. (I use a wooden or porcelain chopstick, do not use metal). Remove the lids and rings from the boiling water with a magnetic lid-lifter. Place lids and rings on jars.
• Place filled jars back into the water bath using the jar lifter. The water should come up to within 1-2 inches of the top of the jar and the jars should not be crowded.
• Bring temperature to a rolling boil and boil for 15 minutes. Carefully remove and set on a clean dry towel. Let sit undisturbed for 12-24 hours.
• After 12-24 hours check to make sure they have sealed by touching the center, it should not move up and down.