Selecting, Preparing and Canning Fruit
Spiced Apple Rings
- 12 lbs firm tart apples (maximum diameter 2-1/2 inches)
- 12 cups sugar
- 6 cups water
- 1-1/4 cups white vinegar (5%)
- 3 tbsp whole cloves
- 3/4 cup red hot cinnamon candies or 8 cinnamon sticks
- 1 tsp red food coloring (optional)
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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