Spiced Apple Rounds Canning Recipe

Spiced apple rounds are interesting because they are a fruit but it is almost like they are a sweet pickle. They look so pretty in their jar with the whole cloves and a cinnamon stick. These not only look good on your pantry shelf, but they are also a side dish of their own. I found a similar recipe to this when I was looking for something new to make with my apples. It is nice to mix things up a bit in my pantry.

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Ingredients:
12 apples
12+2/3 cups water (divided)
1 cup + 3 tablespoons vinegar (divided)
1 cup sugar
1/2 cup corn syrup
2 teaspoons whole cloves
2 sticks cinnamon
1 teaspoon mustard seed

Directions:
Peel, core, and slice 12 apples.
Mix 12 cups of water with 3 tablespoons of vinegar and coat the apples to keep them from browning.
Make syrup by combining sugar, corn syrup, 1 cup vinegar, 2/3 cup water, cloves, cinnamon, and mustard seed. Bring to a boil.
Add apples and boil for 3 minutes.
Fill hot jars leaving a 1/2 inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 15 minutes if at sea level. (Remember to adjust your processing time if higher than 1000 feet elevation.)
Once your apples have completed the appropriate time in the boiling water bath canner, turn off the heat and allow them to cool for 5 minutes. Then, take them out and sit them on the counter for 12-24 hours to cool and completely seal.
After they have sealed well, remove the rings and wash the threads and outside of the jars. 
If your jar of Apples did not seal, place them in the fridge and use them immediately.
Store the sealed jars in your cool, dry pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.

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