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CROCK-POT APPLE BUTTER Cook 15 cups sliced apples (this should be apples that will cook up) in 1 1/4 cups water until mushy. (I use colander or Foley food mill to make apples very fine.) Add: 1 1/2 c. white sugar 1 1/2 c. brown sugar 1 tsp. cloves 1 tsp. cinnamon 1 tsp. allspice 1 1/2 Tbsp. cider vinegar Cook for 20 to 24 hours on low setting. Set lid off when apple butter appears to be getting too runny. Cook awhile longer uncovered. Seal in sterilized jars. Added Note: I cooked mine almost the whole time with the lid off. This makes a thicker apple sauce. Yields 4 to 5 pints. It is delicious. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!