Slow Cooker Apple Butter

This recipe should make about 8 cups

Core and thinly slice the apples. Peel if desired. Toss them with the sugar, spices and salt. Pack into a large slow cooker. The cooker must be filled at least 2/3rds with raw apples to cook properly. Cover and cook on high for 1 hour. Reduce heat to low and cook until apples are completely broken down, 8 to 12 hours. Remove the lid, increase the heat to high and cook until almost all the liquid has evaporated, about 1 hour. Stir in vinegar.

Puree apples with an immersion blender (another must have appliance) or in your blender. Ladle the apple butter into prepared, sterilized jars and cover tightly. Will keep, refrigerated, for up to 6 weeks.