Canning Apples in Syrup

I have found that I'm never quite satisfied with my applesauce--too thick, too thin, too sweet--or not sweet enough...  We do like apples though, and I like baking with them in any form, so I decided to just can apple slices in a light syrup.  (I discovered when canning peaches that if I use a light syrup, I preserve more of the real fruit taste.)  I'll use these in pie, cakes, muffins, crisps, over ice cream or poundcake, or served in a small dish for a side or dessert.    Nice to have local fruit mid-Winter!

We enjoyed a small dish of these for breakfast--

warmed with a sprinkling of cinnamon--yum!

Here's how I make them (8 pints):  For 4 doz medium apples, I prepare the following syrup:  2 cups of sugar dissolved in 8 cups water. (or you may use 9 cups of just water instead.)  Set aside.  For the apples, I use a mix of both sweet and tart varieties.  Peel and core the apples, cut them into 1/2" slices.  (I don't fuss with anti-darkening solutions.)  In a pot on stove, combine apples and syrup.  Boil five minutes, stirring occasionally.  Put hot apples and syrup into hot pint jars, leaving 1/2" headspace.  (I use a slotted spoon and first fill the jars 3/4 full with apple slices, then add the syrup.)  Remove air bubbles and wipe jar rims.  Add lids and screw bands.  Process in a boiling water bath (pints or quarts) 20 minutes.
End Note:  I had about two cups of apple syrup left over.  I'll either cook it down to thicken it for pancake syrup or freeze it for Norwegian fruit soup this Winter.