Cool in very cold water and drain. To package sauce or slices, fill pint or quart size freezer bags to a level of 3 to 4 inches from their tops, squeeze out air, seal, and label. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and leakage. Yield - About 8 to 9 pints Wash, remove stems, quarter, and core apples. Cook slowly in cider and vinegar until soft.
Press apples through a colander, food mill, or strainer.
Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the apple butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter it is ready for canning.