To begin, you will peel, core and slice your apples. As you slice them, place them in a large bowl of water with a teaspoon of ascorbic acid per gallon of water. This will keep your apples from browning.

Once you have prepared all of your apples, drain and rinse them.

Please the apples in a large stock pot with the simple syrup.

Bring it to a boil, and cook for 5 minutes.

Ladle the apples and liquid into pint jars, leaving 1/2 inch head space.

Wipe the rims of the jar with a damp rag that has been dipped in white vinegar. This ensures that there is no residue, and your lids can seal properly.

Close with lids and rings.

Process the jars in a hot water bath canner or steam canner for 20 minutes. (See chart above for elevation adjustments or for using quarts.)

Place the jars on a cooling rack or counter lined with towels, in a draft-free location for 12-24 hours.

Remove the rings, test the seals and label the jars.

Enjoy!