Select firm apples that will not mush in processing. Prepare a thin or medium syrup (thin...1 c. sugar to 3 c. water, medium...1 c. sugar to 2 c. water). Flavor the syrup with cinnamon according to taste and add enough red food coloring to give desired shade to apples.
Peel apples, leave whole or quarter, boil 3 to 5 minutes in the syrup. Pack into clean jars and fill to within ½ inch of top of jar with syrup in which apples were precooked. Put on cap, screwing the band tight. Process 25 minutes in boiling water bath, or in pressure canner 10 minutes at 5 pounds pressure.
Source: Kerr Canning Book
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