Wash apples, peel, core and dice. Immerse cut apples in a solution of 1/2 teaspoon Mrs. Wages® Fresh Fruit Preserver dissolved in 2 quarts of water to prevent browning. Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup.

Simmer 3 minutes, stirring occasionally. Pack hot diced apples into hot jars, leaving 1/2-inch headspace. Fill jars with boiling hot syrup, leaving 1/2-inch headspace, completely covering apples with syrup. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Place filled jars on a rack in a boiling water bath canner and process for 10 minutes.

At the end of the processing time, turn off the heat and remove the lid; allow the jars to remain in the canner for 5 minutes to complete the process. Carefully remove the jars to a cooling area and allow to cool for 24 hours. When cool, check seals.

Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

Processing: As published by Mrs. Wages: "boiling water bath canner and process for 10 minutes" (boiling water bath canner) - 10 minutes.