Wash and core apples; cut into 1/4 inch rings. Treat to prevent darkening.
Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove
from heat, add rinsed and drained apple rings; let stand 10 minutes. Return
to heat; bring to a boil; then simmer 30 minutes or until rings are desired
color. Remove from heat; cool to room temperature. Remove apple rings from
syrup. Bring syrup to a boil; remove from heat; and stir in brandy. Pack
apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot
syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4
pints.
From: Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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