Instructions: Wash, peael, core and slice apples into eights lengthwise. To prevent discoloration, drop slices directly into 5 quaart bowl containing solutionof 3 quarts water and 3 tablesppon vinegar.

Combine sugar, sorn syrup, 1 cup vinegar, 2/3 cup water and speices tied in cheesecloth bag in 4 quart kettle, bring to boil. Add drained apples, cover. Boil until apples are translucent, about 3 minutes. Pack apple stickes into 3 hot pint jars, cover with syrup, filling to within 1/4" of jar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15 minutes. Start to count proceswing time when water in canner returens to boiling. Remove jars.

Makes 3 pints.

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