So, first thang y'all are gonna do, is get all your apples washed, peeled, cored and sliced.
After they are all prepared, you are going to blanch them for 1 minute, in small batches. So just get a pot of water boiling, dump in a batch of apple slices, and then scoop them back out after a minute. This will help them stay firm after canning, otherwise, they can get pretty mushy.
In a large pot, combine all the sugar, spices, lemon juice and water. Bring to a boil over medium-high heat (just not a super hard boil), remembering to stir it, and boil for 5 minutes.
You generally want to use bottled lemon juice for canning because the acidity is consistent.
Make sure you have all your canning supplies ready, like your funnel, ladle, jars, lids, etc. Fill the canner with water and add a splash of vinegar to keep the hard water deposits off your jars.
Turn off the burner and add all your apples into the syrup, gently folding them into the mixture.
Then it's time to ladle them into your jars. Using a canning funnel and ladle, scoop em all in leaving 1/2 inch headspace (plus 1/4 inch if you are using tattler lids).
Wipe the rims and adjust your lids. Lower into your water bath canner. I actually use a pressure canner for water bath canning and just don't tighten on the lid.
Turn the burner on and bring the canner to a boil. Process pints and quarts for 35 minutes. We are at 3,500 altitude so if you are at a different altitude you'll need to change the canning time.
