• Wash hands according to CDC instructions.
• Wash apples thoroughly, scrubbing peel with a vegetable brush.
• Core apples using an apple corer, leaving the peel on the apples. Check to be sure there are no seeds or fibrous pieces of the core.

  (You can also use a knife to remove the core and cut the apples into 6 to 8 wedges, depending on the size of the apples.)
• Place apples in the liner of an Instant Pot and add the remaining ingredients.
• Seal the vent and set the Instant Pot for 15 minutes at high pressure. It will take several minutes to reach pressure.

  When the cooking cycle is finished, let the pressure release naturally for 20 minutes (by keeping the vent sealed) and then open the vent to let out the remaining steam.
• With an immersion blender, purée the apple mixture until smooth.
• Press the Saute button twice to select the lowest temperature. Set for 30 minutes (the default time setting). Simmer 10 minutes and check the thickness of the apple butter.

  If it coats the back of a spoon and the spoon leaves a trail in the butter, it is done.

  If necessary, simmer for another 10 to 20 minutes, check the thickness often. Keep simmering until it reaches desired thickness.

  Bear in mind that the apple butter with get slightly thicker as it cools.
• With a large ladle, transfer apple butter to a pitcher or large measuring cup. Pour the butter into the jars through a canning funnel, leaving about an inch of headroom at the top. Seal jars with lids (and rings, if using).
• Refrigerate or freeze when butter cools to room temperature. If canning, process hot apple butter right away.

Slow-cooker instructions

• After preparing apples, combine all ingredients except water in the liner of a slow cooker. Or use the slow cook setting on the Instant Pot.
• Cook on high for 6 hours or low for 8 hours.
• Purée softened apple mixture with an immersion blender or transfer to a blender container and purée.
• Return to slow cooker and cook on high with the lid partially open. (You can prop it open with a chopstick.)

  Check the texture after an hour. If it isn't thick enough, keep cooking on high until the texture is better.

  When the butter is finished, it will be thick and dark and coat the back of a spoon.
• Follow above instructions for transferring to containers. Or, use the instructions below for canning the butter.

Canning instructions

• Wash jars with hot, soapy water and sterilize by placing them in a boiling water bath for 10 minutes. Or run them through a short cycle on the dishwasher. They must stay warm before being filled.
• Place a rack in the bottom of a large stock pot or Dutch oven with a tight fitting lid. Fill with water and bring it to a boil.
• Remove hot jars and lids from the dishwasher or boiling water using tongs. Fill with hot butter. Screw lids (and rings) on tight.

  Place the jars on top of the rack in the Dutch Oven/stock pot full of boiling water. (If they are placed directly on the bottom of the pot, they will break.) Put the lid on and boil 10 minutes for 8-ounce and smaller jars.
• Remove from boiling water and let cool. You should hear the lids make a popping sound within 24 hours.

  For more information on water bath canning, consult 10 Steps to Water Bath Canning on the Eating Well website.