Peel and core, and 1/4 apples, and toss into slow cooker.

Combine sugars, cinnamon, nutmeg, cloves, and salt, mix well. Pour over apples and mix well.

Cook on low for 10-12 hours, stirring occasionally till it's thickened and dark brown.

Stir in vanilla and continue cooking uncovered for 2-3 hours more.

Using a blender, puree until smooth. Spoon international jars. At this point you can either seal the jars and store, or just refrigerate, or freeze.