• Peel and core apples. Cut them into quarters or eight segments. (Cooking time is for eighths; quarters will take 1 hour longer.)
• Place the apples in a 6 quart slow cooker and toss with lemon juice. Add sugars and remaining ingredients and toss well.
• Cover with lid and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours or until apples are very soft and mash easily, Stir once halfway, if desired.

To Mash the Apples

• If using an immersion blender, let mixture cool at least 30 minutes. Be careful to not raise the hand blender while it’s on. It will splatter the hot mixture.
• To use a traditional blender, allow hot mixture to cool at least 1 hour. Blend in batches in the stand blender with the lid slightly ajar. If mixture is too hot, the heat might push the lid up causing splattering.
• For a potato masher, carefully mash hot apples into the liquid, stirring as you go to blend the mixture together.

Canning Instructions

• Bring a large canning or stock pot of water to a boil. Place a canning rack or trivet in the bottom.
• Spoon apple butter into sterilized quarter pints, half pints or pint jars*. Wipe jar rims clean and screw on lids and rings.
• When water has come to a full rolling boil, carefully lower the jars down onto the rack with canning gripper tongs. Let water return to a full rolling boil. Water should cover the jars by 1 inch.
• Set timer for 10 minutes. Carefully remove jars with canning gripper tongs and set on a cooling rack or thick kitchen towel. Let cool completely and let stand 24 hours.
• After 24 hours, check to make sure all jar lids have sealed. Unsealed jar lids will be slightly raised in the center and make a popping sound when pressed down.
• Store in a cool dry shelf, free from direct heat or sunlight for up to 2 years.