Instructions: * Note: Maximum diameter, 2 1/2 inches.

Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution (use one teaspoon of powdered ascorbic acid per gallon of cold water).

To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-quart saucepan. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes.

Fill hot jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process for 10 minutes in a boiling-water bath.

This recipe yields about 8 to 9 pints.

Yield: 8 to 9 pints

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