Peel, core, and slice your apples. Place them in a crock-pot.

Add one cup of water and cinnamon sticks then turn the crock-pot on high. Cook for 4 hours.

Remove the apples to a food processor and process until smooth. Place the apples back in the crock-pot and add the brown sugar, cinnamon, nutmeg, and ginger. Cook for 4 more hours or until the apple butter is thick.

Add the lemon juice and stir well.

Prepare a boiling water canner and 8 half pint jars.

Pour the apple butter into hot jars leaving 1/2 inch of headspace. Wipe the rims and place the lids on the jars. Tighten the screwband to fingertip tight.

Process in the boiling water canner for 10 minutes. Remove from heat and remove lid. Allow to cool 5 minutes before removing from the canner.

Allow to cool 24 hours. Check to make sure the jars sealed and store for up to 1 year.