Black Pepper-Rosemary Apples

Fill two large bowls half full with cold water. Squeeze the juice from one lemon half into each bowl of water. Peel, core, and cut apples into 3/4-inch wedges, placing wedges in the lemon-water as you slice them to prevent browning.

For syrup, in a 6- to 8-quart heavy pot combine the 4 cups water, sugar, rosemary, thyme, pepper, and salt. Bring to boiling, stirring to dissolve sugar. Drain apples; add apples and onion to syrup in pot. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

Using a slotted spoon, pack hot apples and onion into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over apples and onion, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.