Ingredients
- 12 lbs of apples,peeled, cored and finely chopped
- 1/2 cup apple cider vinegar
- 1 cup brown sugar
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground allspice
Directions
- Place apples in a large slow cooker and cover. Set on High and cook 4-8 hours depending on your slow cooker. Our slow cooker cranks and we only had to cook the apples on High for 4 hours before they were soft.
- Stir in remaining ingredients and cook on LOW for an additional 2-4 hours, until apples mush easily with a potato masher. Taste and adjust seasoning while cooking.
- Mush until the texture is smooth. Bare feet mushing is not recommended since it is hot!
Canning instructions
Follow normal canning instruction found in cookbooks or online. Basically, pasteurize the glass canning containers and lids. Spoon in mixture until about 1/2" from top of jar. Close jars loosely so air can escape and place in to a boiling bath or canner for 10 minutes (above 6000' - 20 minutes). Remove HOT jars carefully and tighten lids. Allow to cool. The lid seal should be sucked in and concave indication that there is a good seal.
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