• Fill the stock pot or large roaster/ crockpot with peeled, chopped apples.
• Turn the burner on medium and cook until the apples are soft (approximately 30 minutes), stirring occasionally.
• Once the apples are soft enough to blend, puree the mixture until smooth using the immersion blender.
• Add the brown sugar, sugar, cinnamon, nutmeg, sea salt, and vanilla extract.
• Stir in the sugar and spices. Cook on low for 10-20 hours.

Water bath

• Fill the water bath canner with water.
• Wash all of the jars, lids, and bands with hot soapy water.
• Add 1 tsp of lemon juice to each clean jar.
• Using a food funnel, pour the apple butter into each jar, leaving 1/2 inch headspace at the top.
• Run the bubble popper through each jar to ensure any trapped air is released. Adjust quantity if necessary.
• Wipe the rim of each jar with a clean, dry paper towel and place the lids on the jars. Tighten the bands finger tip tight.
• Using the jar lifter, place the jars into the boiling water bath.
• Cover and process the jars for 10 minutes for sea level elevation (adjust for altitude if necessary.)
• Remove the jars from the canner with the jar lifter to a towel lined cutting board and allow the jars to rest in place for 12 hours.
• Label, date, and store jars in a cool dark place. If any jars did not seal, refrigerate and use first.