Wash apples. To prevent discoloration, peel and slice one apple at a time. Cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution.

Combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks, and optional coloring in a 6-quart saucepan. Stir, bring to a boil, and simmer 3 minutes.

Drain apples, add to hot syrup, and cook 5 minutes.

Fill preferably wide-mouth jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids.

Process hot-packed half-pints or pints in a boiling-water canner: 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.