Apple Butter

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4 lbs of good cooking apples (we use Granny Smith or Gravenstein)

1 cup apple cider vinegar

2 cups water

Sugar (about 4 cups, see cooking instructions)


2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

Grated rind and juice of 1 lemon

1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)

A food mill or a chinois sieve

A large (8 cup) measuring cup pourer

6-8 8-ounce canning jars

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