I just finished canning apple rings from my Ball blue book. I bought Granny Smiths hoping they would retain their shape, but they're just mush. The recipe calls for them to sit in the syrup for 10 minutes and then simmer for another 30. Anyone have a recipe that will leave my apples intact? I still have a few sliced and ready to go, but I don't want to give away spiced apple mush for Christmas!