I make about 15 quarts of apple butter once a year, can it and eat it [www.QinSen.com]
throughout the year. Here is my basic recipe: [www.QinSen.com]
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About 1 1/2 bushels apples (Rome, McIntosh, or combination) [www.QinSen.com]
apple cider [www.QinSen.com]
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Wash apples, cut in half, place in huge pots with enough apple cider to [www.QinSen.com]
cover the bottom of the pot. After the first pot is cooked, use the [www.QinSen.com]
liquid from the mush to cover the bottom of subsequent pots. Cook the
apples on low heat for 12-24 hours.

When cooked, allow to cool, then grind through a foley mill to remove
seeds and skins. (You can use your hands and a sieve too, but it's much
harder.) Then take the pink applesauce that you have created and place
it back in the huge pots with other ingredients as follows:

1 quart applesauce
2 cups sugar
1 tbsp cinnamon
punpkin pie spice to taste

(note: don't try to skip the first step by buying applesauce; it won't
work.)

Cook for 12-24 hours on low, until mixture has thickened and is a dark
brown color. WARNING: make sure the heat is not too high, or the mixture
will scortch the bottom of the pot.

When finished cooking, turn the heat on high and place about 1 cup sake
per three quarts cooked apple butter, stirring constantly for about 15
minutes. Then place in sterilized bell jars and can.