Servings: 5 to 6 PTS

6lbs of apples (peeled, cored, sliced) **weight before peeling** 6lbs of apples (peeled, cored, sliced) **weight before peeling**
4 cups of sugar 4 cups of sugar
3 teaspoons of cinnamon 3 teaspoons of cinnamon
1/4 teaspoon of cloves ¼ teaspoon of cloves
1/4 teaspoon of salt ¼ teaspoon of salt

Place all ingredients into a large crock pot.  Turn on high for 1 hour, then turn to low for an additional 10 to 11 hours.  Uncover and cook for 1 hour longer on low to thicken.
Put through a sieve to smooth out.  Makes 4 to 5 pints.  Freeze or can (10 minutes in a hot water bath).
Hint: Tart apples are best to use - Jonathan, McIntosh, Winesap, Cortlands, and Gala   are just a few of the varieties that we find best for making good apple butter.  Local orchards are usually a great resource as well - and are usually more than glad to tell you what varieties they grow are best for.