Homemade Apple Butter in the Slow Cooker

Peel, core and slice the apples. Place the apples in a slow cooker. Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well. 6 1/2 pounds apples, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 1/2 tablespoons ground cinnamon, 1/4 teaspoon salt, 1 tablespoon vanilla extract

Place the lid on the slow cooker and cook on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.

If desired, use a blender to blend the apple butter into a purée until smooth.

Peel, core and slice the apples.

Add the apples and remaining ingredients to the IP liner (You'll need to add 1/2 cup apple juice if using the IP so you don't get the "burn" warning". Mix to coat. (Save the vanilla to add at the end if using the Instant Pot.)

Place the lid on and move valve to seal. Set for 15 minutes at high pressure. Allow to naturally release for 20 minutes.

Use an immersion blender to blend the soft apples until the mixture is smooth.

Set the IP to "sauté" and simmer the apple butter for 8-10 minutes until it is the desired thickness. Watch closely and stir often. It may bubble and splatter as it heats. If it does this, turn off the IP until it cools slightly, then turn it on again.