Prepare syrup by mixing all ingredients except apples and heating until the sugar is dissolved. Boil one minute. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run you chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
* Note: if using Tattler lids, use 1 inch headspace, tighten rings, then unscrew 1/4 inch.
Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes. (See peach post for photos of canning setup and jars in canner.)
When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. If using Tattler lids, tighten rings as soon as they are removed from the water bath. This is not necessary for standard canning lids.
After 12-24 hours, check lids for seal. Standard lids should be concave in the center and held down tightly. Tattler lids should be snug if you try to pull them off.