Title: Spiced Apple Rings
Categories: Fruits, Canning
Yield: 8 pints
12 lb Firm tart apples
-(maximum diameter 2-1/2")
12 c Sugar
6 c Water
1 1/4 c White vinegar (5%)
3 tb Whole cloves
3/4 c Red hot cinnamon candies
-OR-
8 -Cinnamon sticks
1 ts Red food coloring
-(optional)
Yield: About 8 to 9 pints
Procedure: Wash apples. To prevent discoloration, peel and slice one
apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
core area with a melon baller and immerse in ascorbic acid solution. To
make flavored syrup, combine sugar water, vinegar, cloves, cinnamon
candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir,
heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and
cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and
hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations in Table 1.
Table 1. Recommended process time for Spiced Apple Rings in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
