Peel, core and slice enough apples to fill a 4-quart crock pot so full that the lid will not go down over it. Add vinegar and cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves.

Put into blender to blend it like apple butter, You only need to do it for about 30-40 seconds. Mix all together and cook 4 more hours.

Seal in canning jelly jars.

Canning:

Wash your jars in hot soapy water and rinse. Heat your oven to 250 degrees and place the jars in the oven. Take a quart sauce pan and fill with water. Place the lids and rings into the water and heat to boiling.

Use a hot pad when handling the jars. Place a wide mouth funnel in the jar and use a ladle and fill a jar with apple butter. Take a wet cloth and wipe the lip of the jar clean to seal. Place lid on jar and then the ring. Tighten the ring. Place upside down on a dry towel on the counter top. Leave until sealed. When cooled flip over and place finger in center of lid and press down. If the lid pops up after you lift your finger the jar is not sealed. Just place in fridge and enjoy!