Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
Peel, core, and thinly slice apples. Place in slow cooker, cover and cook on high for 3 hours. Stir and continue cooking on low. Stir often to prevent sticking and mush up apples.
When you've got an applesauce textured puree, measure pulp.
Add sugar. Suggestion is 4 cups sugar to 2 each 2 quarts pulp. Or to taste.
Add spices to taste. A suggestion is 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. salt.
Stir well and continue to cook on low, stirring occasionally until smooth consistency. Butter will round up on spoon. Leave lid off or ajar to allow steam to escape if you've got too much moisture.
Process in a water bath canner.
For a Hot Pack
Fill jar, leaving 1/4” headspace.
Remove air bubbles, wipe rim clean, and place seal and ring.
Place jar in the warm canner. Proceed to fill all jars.
Process according to the chart below.
Notes
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing Times for Water Bath Canner (Hot Pack)Altitude – Half Pints and Pints are Processed the Same 0-1,000 - 10 minutes1,001-3,000 - 15 minutes3,001-6,000 -20 minutes 6,001-8,000 - 25 minutes8,001-10,000 - 30 minutes
Adapted from: The National Center for Home Food Preservation and the Ball Blue Book.