Michigan State University Extension
Preserving Food Safely - 01600836
08/03/99

SPICED APPLE RINGS


12 lb. firm tart apples (maximum diameter,2-1/2 inches)
12 cups sugar
6 cups water
1-1/4 cups white vinegar (5% acidity)
3 tbsp. whole cloves
3/4 cup red hot cinnamon candies or
8 cinnamon sticks and
1 tsp. 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 (use one
teaspoon of powdered ascorbic acid per gallon of cold
water), 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 hot jars (preferably wide-mouth) with
apple rings and hot flavored syrup, leaving 1/2-inch
headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR SPICED
APPLE RINGS IN A BOILING-WATER CANNER 
      

                   Process Times at Altitudes  of            

Style                                                        

of      Jar       0-            1001-            over-       

Pack    Size      1000  ft.     6000 ft.         6000 ft.    

Hot     Half-     10 min.       15  min.         20 min.     

        Pints                                                

Hot     Pints     10            15               20


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