4 cinnamon sticks (each 4 inches long)
2 tsp. whole cloves
2 tsp. whole allspice
6 c. apple juice
2 qts. water
1 tbsp. lemon juice
1 tbsp. salt
8 lg. or 12 sm. baking apples
1 1/4 to 1 1/2 tsp. almond extract

Place spices in a piece of dampened cheesecloth; tie to form bag. Place spice bag and apple juice in large saucepan; bring to a boil. Lower heat and simmer, covered, for 15 minutes.

Combine water, lemon juice and salt in large bowl. Core apples; cut crosswise into 1/2 inch slices. Place slices in lemon solution as cut. (With large apples, cut slices in half, if desired.)

Drain about a fifth of apple slices; drop into boiling spiced juice. Cook just until wilted. Immediately spoon slices into hot sterilized pint jars, leaving a 1 inch headspace. Add 1/4 tsp. almond extract to each jar; cover with hot juice, leaving 1/2 inch headspace. Clean jar rims. Place new lids on jars; tighten rings firmly but do not force. Process in boiling water bath (212 degrees) for 15 minutes. Makes 5 to 6 pints.