If
this is your first time canning, please read the General Canning Preparation
and Processing Instructions page. Prepare your boiling water bath in your
Krona 20 quart stock pot fitted with a wire rack, as well as four pint jars,
lids and rings.

Rinse,
peel, core and thinly slice the apples. Optional: you may treat the sliced
apples with Ball Fruit-Fresh (or another brand of ascorbic acid) to prevent
the apples from browning.

In
a large pot, combine the vinegar, sugar, honey, water, cloves, cinnamon and
ginger and bring syrup mixture to a boil. Add the apples to the pot with the
syrup mixture and mix well to combine. Simmer apple relish for 3 minutes,
stirring often.

Pack
the hot apple relish into hot jars, leaving 1/2 inch headspace and making
sure that the apples are completely covered by the syrup. Wipe jar rims,
place lids and rings on the jars, and process jars in the boiling water bath
for 10 minutes at a rolling boil with the lid on the canning pot (if you are
above 1,000 feet in altitude, adjust your processing time accordingly). When
processing time is up, remove the jars from the boiling water bath and place
on a towel on the counter to cool. Do not disturb jars while they cool. As
the jars cool, you may hear a pinging or popping sound — this is the sound of the lids
sealing. After jars have cooled completely, test the seals by pushing down on
the center of the lid; it should not flex. If any of the jars failed to seal,
simply place them in the refrigerator and use within a week or two. Label the
lid of your sealed jars with the contents and date. Properly processed and
sealed jars are suitable for shelf storage and should be used within 1 year.

Yield: about 4 pint jars