Choose medium size, good shaped, just-ripe apples which hold their shape when cooked - allow 1-1/2 pounds for each pint. Use about 10 pounds of apples for this recipe.

Vinegar-salt solution:
• 2 Tbsp vinegar
• 2 Tbsp salt
• 1 gallon cold water

Syrup:
• 4 cups sugar
• 1 quart water
• 4 tsp cinnamon

Mix salt and vinegar in 1 gallon of cold water, stir until salt is dissolved. Wash the apples, then peel, core and slice into wedges or rings. Soak slices in the vinegar-salt solution to prevent discoloration.

Mix sugar, cinnamon and water in a large saucepot, bring to boil and boil gently for five minutes. Remove from heat and add slices, let stand ten minutes. This step helps keep the apples firm. Return to heat, bring to boil and simmer for 30 minutes. Remove from heat and let the apple slices cool in the syrup. When thoroughly cooled, remove apple slices and bring syrup to boil.

To can: Put lids in a pan, cover with water and simmer for ten minutes. Wash jars and caps, keep in simmering water until ready to fill. Pack slices loosely in hot jars, fill to 1/2" from top with boiling syrup. Wipe rim of jar with a clean, damp paper towel to be sure there is no food or syrup residue. Immediately place a lid, rubber-side down, over top of jar and seal with screw cap by screwing down as tightly as possible. Process pint jars in boiling water bath for 15 minutes.

Kerr canning jars can be found at most grocery stores. European canning jars can be ordered online at Weck Jars.