Cook apples in the crockpot to prevent burning or scorching. Use a splatter guard and askew the lid so heat can escape.
Yields approximately seven pints
16 cups apples (approx. 21 apples)
2 cups dark brown sugar
4 cups light brown sugar
10 tablespoons lemon juice
2 tablespoons pure vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 tablespoons butter
5 tablespoons butterscotch schnaps
Peel, core, and chop apples. Mix in sugar, lemon juice, vanilla, and spices. Cook in the crockpot for 15 hours on low. Add butter; stir. Add butterscotch schnaps; stir. Blend with an immersion hand mixer to desired consistency.
Pack into sterilized jars leaving 1/2" head space. Remove any air bubbles and wipe rims. Add lids as each jar is filled. Process for 10 minutes in a water bath canner.
Rule of thumb: My processing times are for altitudes of 1,000 or under. If you live in a higher altitude you will need to adjust the processing time accordingly. For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude. For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude.
Note: For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.