• Makes Approx: 8-9 pints
• Using your favorite method, wash & slice apples, remove the cores and add your sliced apples & peels (if desired) to the Crock Pot to the very top of the lid. (Peels aren't necessary but I always add mine.) 
• Add 1 cup of water or apple cider or juice if you have any on hand. 
• Turn the Crock Pot on low, covered, and let cook untouched for 10-12 hours. I usually start this in the afternoon or evening so the next step is ready in the morning when I wake up.
• In the morning or after 10-12 hours, using an immersion blender, puree the apples until it is completely smooth if that is your preference. (its ours) 
• Add 4 cups brown sugar & 4 tablespoons of cinnamon to the puree using the immersion blender to blend them in well. 
• Replace the lid on the puree but turn it slightly skewed about 1 inch so that steam will be able escape. (Tip: add chopsticks across the top of the pot and set the lid on those to let the moisture escape.)
• Continue to let it cook down on low for another 8-10 hours. You don't need to stir this but you certainly may occasionally if you wish. 

To fill the jars:

• Using your canning funnel fill the jars using your ladle. Fill the jars to 1/4" head space.
• Using a wet papertowel wipe the rims of the jars.
• Add hot lids/ring and water bath 5 minutes for half-pints or pints, 10 minutes for quarts. Adjust per altitude. 
• Kim also sent me a note: If you don't have brown sugar you can add 4 cups of white sugar and 5 T. of unsulfured molasses. *Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.