Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution such as Fruit Fresh. (I used my apple peeler to peel/core/slice)  

To make flavored syrup, combine sugar water, vinegar, cloves (placed in cheesecloth or a tea ball), cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan/pot. Stir, heat to boil, and simmer 3 minutes.  

Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. 

Remove air from jars and adjust headspace once again, wipe rims well before applying lids. Process in a Boiling Waterbath Canner for 10 minutes or according to your local altitude/regulations. 

Once timing is up on canner, let the jars set in your canner with burner off and lid removed for an extra 5-10 mins to help prevent against siphoning, carefully remove jars from canner and let cool in a draft free area for 12-24 hours before washing, labeling and storing sealed jars. 

Any jars that are unsealed need to be refrigerated and eaten first.