That is actually one reason why I love this recipe this week because making it made our house smell like fall!!!
Remember this post where my mom canned some of the apples that she and I bought? Well I decided with the leftover ones I was going to make apple butter and can it.
1. I did not chop up the apples after I peeled and cored them. Also, I didn't worry about any little bits of skin left on the apples.
2. Speaking of peeling and coring, make sure you have a good apple peeler, it makes all the difference.
3. Really pack your apples in. I just peeled and sliced until my 6 quart crock pot was full, but after ten hours it cooks down. I ended up doing two batches and got three cans out of each. I think if I had done them all together I could have gotten seven jars of apple butter. So pack those apples in there because they'll reduce down while cooking.
4. I did a water bath for the canning. Now, here are some rules about canning that I didn't follow: you are not supposed to let your jars touch the bottom of your pot. You should use a canner to keep them in place and separate. I just stuck them in the pot. Luckily, they did not break. However, be wise, and use a canner so you can be assured that all of your cans will come out of the pot and you won't have any apple butter casualties (trust me, nobody wants that.)
5. Have plenty of snacks on hand to spread on your apple butter. It's really delicious.
6. Enjoy it! Share it with your adorable 18 month old nephew who will inhale it like apple sauce. Be in love with his cute little apple butter covered face. That's what I did and I highly recommend it.