Quantity: 4 pints

Jar size: Pints

Ingredients:

4 pounds apples, peeled, cored and sliced thin
1¼ cups distilled white vinegar (5%)
1 cup sugar
½ cup light corn syrup
2/3 cup water
1½ teaspoons whole cloves
4 pieces cinnamon sticks (1-1/2 inches each)
1 teaspoon whole allspice

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Wash apples, peel, core and slice thin. Immerse cut apples in a solution of ½ teaspoon ascorbic acid and 2 quarts of water to prevent browning.
3. Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. 
4. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally. 
5. Remove cinnamon stick from syrup and place one piece in each jar. Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered.
6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
7. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Process time in a boiling water canner

Source:

"So Easy to Preserve," 6th edition, 2014