| 1 | Wash and core apples; cut into ?inch rings. |
| 2 | Treat to prevent darkening. |
| 3 | Bring sugar and water to a boil; boil 5 minutes. |
| 4 | Add food coloring. |
| 5 | Remove from heat, add rinsed and drained apple rings; let stand 10 minutes. |
| 6 | Return to heat; bring to a boil; then simmer 30 minutes or until rings are desired color. |
| 7 | Remove from heat; cool to room temperature. |
| 8 | Remove apple rings from syrup. |
| 9 | Bring syrup to a boil; remove from heat; and stir in brandy. |
| 10 | Pack apple rings loosely into hot jars leaving ?inch head space. |
| 11 | Pour hot syrup over apple rings, leaving ?inch head space. |
| 12 | Remove air bubbles. |
| 13 | Adjust caps. |
| 14 | Process 15 minutes in boiling water bath. |
| 15 | Yield: about 4 pints |
