I use my handy dandy apple peeler corer to peel, core, and slice.  That cuts up my apples nicely, and I put them in a big stock pot.

I add about 1/2 cup water, then cover it and allow it to simmer on medium heat for 30 – 60 minutes.

I stir about every 10 – 15 minutes to allow the apples to steam and begin to fall apart.  This results in very chunky, thick applesauce.

The applesauce goes into the blender with the water.  (It's much too thick right now and won't make good apple butter this way.  I tried it years ago, but it did not work.)

Blend this until completely smooth and rather thin.

Add it to a Crockpot.

Add your spices.

Stir it all up, then turn it on low.

Fill your jars with the hot apple butte,r leaving an inch of head space at the top of the jar.  I like to use half-pint jars when possible because we won't use a ton more than this before it goes bad.

Put the jars into the water bath and process for 20 minutes.

Pull out of the pot and let the jars sit undisturbed for 12-24 hours to ensure the jars seal.  Now, you've got canned apple butter that is ready for winter!