18 c. cooking apples
2 1/2 c. apple cider
2 1/2 c. apple juice
1 c. cider vinegar
4 c. sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg

Combine apples, cider, juice and vinegar in a large canner. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring often. When apples are tender-mushy, press through a food mill or sieve.

Measure approximately 16 cups of pulp. Return pulp to pot and stir in remaining ingredients. Bring to boil. Reduce heat and simmer slowly, uncovered, for 6-8 hours, stirring often. (Cook until desired consistency, but does not have to be done all at once. Can cook for a while, cover, and cook more later. However, this method does take more time for heating and reheating.)

Spoon apple butter into hot sterilized jars, leaving 1/2 inch headspace. Wipe rims and tighten lids; process in boiling water for 10 minutes. Begin timing when water boils. Winesap apples are best for this recipe.