I canned 2 quart sized jars of raw apples. I chose to can them raw, with the hopes that they will be a bit crisper when I go to use them. I also didn't add any spices or make a syrup, because I prefer to add fresh spices to my apple pies when I bake them.
To can raw apple slices, all you do it core and peel the apple and then I cut them using an apple slicer to get uniform apple slices. Pack them into a sterile jar, add boiling water and process in either a pressure canner or water bath.