• Prepare the apples

  If apples are conventional or waxed, peel them first.

  If organic/unwaxed, you may leave the skins on. They soften during cooking and add natural pectin that helps thicken the apple butter.

  Core and slice, then place 10–12 cups apples into a 6-quart Crock-Pot.

  Season and sweeten

  Sprinkle the cane sugar, brown sugar, kosher salt, Fall Spice Blend (or cinnamon blend), and the extra teaspoon of cinnamon over the apples.

  Toss gently to coat the fruit.

  Slow cook

  Cover with the lid and cook on LOW for 8–10 hours, stirring occasionally, until the apples are very soft and dark golden brown.

  Blend smooth

  Use an immersion blender right in the Crock-Pot to puree until silky.

  If you don’t have one, carefully transfer in batches to a blender, then return to the slow cooker.

  Reduce and finish

  Cook uncovered on LOW for 1–2 more hours, stirring occasionally, until the apple butter is thickened to your liking.

  Stir in the vanilla extract.

  Cool and store

  For short-term storage, let cool completely. Refrigerate up to 3 weeks, or freeze for several months.

Water-Bath Canning

• Prepare jars

  Wash half-pint or pint jars, lids, and bands in hot, soapy water. Rinse well. Keep jars hot until ready to fill.

  Fill jars

  Ladle hot apple butter into prepared jars, leaving ¼ inch headspace.

  Wipe rims clean, place lids on top, and screw bands on until fingertip tight.

  Process

  Place jars in a boiling water canner, ensuring they’re covered by at least 1 inch of water.

  Bring water back to a boil, then process for 10 minutes (adjust for altitude if necessary).

  Cool and store

  Remove jars and place on a towel. Let sit undisturbed for 12–24 hours.

  Check seals. Label and store in a cool, dark pantry for up to 1 year.

Notes

• Sugar Balance: Apples vary — taste near the end. If very tart, add more sugar a tablespoon at a time until balanced.

  Thickness: For thicker apple butter, prop the Crock-Pot lid slightly ajar with a wooden spoon during the last hour so steam can escape.

  Serving Ideas: Spread on biscuits or toast, swirl into oatmeal or yogurt, or use as a filling for cakes and sandwich cookies.