Canning Apple Butter

8 lbs apples
2 cups apple cider
2 cups vinegar

2¼ cups white sugar

2¼ cups packed brown sugar

2 tbsp ground cinnamon

1 tbsp ground cloves

Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit 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 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. Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Water bath pints 5 minutes,  quarts 10 minutes