I quarter and slice my apples (I like Roman Beauty best but you can use Winesap but they are more sour and Grimes Golden which is a late apple) 4 bushel, cook down and run through a colander. Then put applesauce back in kettle and cook until it gets thick start adding sugar. I allow about 4 lbs. to each gallon of sauce. This makes applesauce thin again so cook until it is as thick as you want it. Take off of fire and stir in cinnamon oil. Stir this in for a good while to make sure it is through all the apple butter, dip into jars, seal while hot. 4 bushels usually make about 22 to 25 gallons of apple butter. I use a 40 gallon copper kettle.