This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
CROCK POT APPLE BUTTER
6 cups cooking apples
3 1/2 cups sugar
1/4 cup cider vinegar
1/3 cup cinnamon red-hots
3 drops oil of cinnamon
Cook apples and put through a colander. Add sugar and vinegar, mixing well. Put into a slow cooker at night, letting it cook on low overnight. Next morning, add the red-hots and oil. Cook on high for 1/2 hour. Put in jars and seal.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.