Rinse apples, peel and core. Immerse prepared apples in a solution of 1 tsp. ascorbic acid and 4 quarts water.
Coarsely shred with food processor or dice by hand and return to ascorbic acid bath.
Rinse peppers and remove stem ends; trim to remove seeds then finely chop.
Combine vinegar, sugar, water, cloves, cinnamon sticks, allspice, ginger and red pepper. Heat while stirring to dissolve sugar; bring to a boil.
Add apples to hot syrup. Bring back to a boil. Boil gently 5 minutes, stirring occasionally, until apples are mostly translucent. Turn off heat.
Remove cinnamon sticks and place one piece in each jar. Fill hot fruit with syrup into hot jars, leaving ½-inch headspace, making sure fruit is completely covered with syrup. Remove air bubbles.
Process in a boiling water canner according to the recommendations for your altitude area .
Let cool, undisturbed, 12 to 24 hours and check for seals.