Core and quarter 18 to 20 large Jonathan apples into 7 quart (or larger) crock pot. Add 3/4 to 1 cup apple juice. Cook on low overnight (12 hours).
Dip hot apple mixture into food processor and blend for 3-5 minutes until smooth. Pour smooth mixture back into empty crock pot. Add to mixture 1 1/2 to 2 cups brown sugar, 1 1/2 to 2 cups white sugar, 2 to 2 1/2 teaspoons ground cinnamon, 1/2 to 3/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice. Cook on low for another 8 hours.
My sister-in-law sent me this great addition to my measuring spoons. Isn’t it great?!!
Now comes the actual canning process. Run jars through the dishwasher. Once the dishwasher is done, add lids and rings to a large saucepan and cover with water. Bring to a boil then remove from heat. Take hot jars out of dishwasher and fill with apple butter up to 1/4 inch from the top. Use a paper towel to clean the rims of the jars before adding the lids and rings. I just used my big pasta pot and lid to boil water in. Add seven half pint jars to the boiling water making sure the water completely covers the jars and cover with your lid. Boil for 15 minutes. Remove jars and let stand until cooled. If you hear a pop and see the indent in the top of the jar lid it means it sealed and you are good to go. Any unsealed jars will need to be refrigerated and used within a month’s time.
And the second batch makes a total of 22 half pints (and one quart jar full in the refrigerator) of Applebutter!