• Before starting anything, it's important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. It's also important to prep your jars for canning or freezing. So, that means washing, sterilizing, etc.
• Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.
• Put the sliced apples in your Dutch oven pan.
• Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
• Stir everything together well.
• Bring the mixture to a boil over medium heat; then reduce the heat to low and simmer, with the lid on the Dutch oven, for about an hour, or 'til the apples are softened and tender.
• Remove the lid, turn off the heat, and remove your Dutch oven from the stove. Allow the apple butter to cool for 5 to 10 minutes.
• Then using an immersion blender or standing blender, blend the apples into smooth apple butter, or 'til you reach the consistency/texture you want.

Freezing Instructions:

• When your apple butter has cooked, allow it to cool to room temperature.
• Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
• Label the containers, and place them in the freezer.

Canning Instructions:

• While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
• Once you've mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
• Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
• Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
• Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
• Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.