Mix spices and sugars in a bowl then toss with the sliced apples and mound into a large crock pot and turn on low. Be sure to really pack them it. It is amazing how much they will cook down. I turned mine on at about 8 pm so they would be ready for the final stages when I got up in the morning.

After about 10 hours, use a potato masher to break up the apples and swirl in the vanilla if you are using it. Allow it to cook for two more hours. It should be a nice rich golden brown. Remove the lid and blend with an immersion blender until creamy. At this point, you may can the apple butter using any reliable hot water canning method. The National Center for Home Food Preservation Site is an excellent resource for this. I followed their instructions for canning apple butter and it worked perfectly. Alternatively, apple butter can be stored in the refrigerator for 1-2 weeks. Apple butter is delicious slathered on toast, as the J in a P, B & J, on pancakes or waffles, and heated as a delicious ice cream topping.