Pickled Crabapples - cooking recipe

Ingredients

8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice

Preparation

Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
Remove from heat and allow to cool.
When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good \"steam\").
Remove from heat and allow to stand overnight.
Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
Put on cap, screwing the band tight.
Process in water bath at simmering temperature (180 degrees F) for 20 minutes.