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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Spiced Apple Rings


Canning Spiced Apple Rings

Canned productsWilliam Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2015 by Suzanne Driessen, Extension food safety educator


Yield: About 8 to 9 pints


  1. Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into ½ inch slices, remove core area with a melon baller, and immerse slices in ascorbic acid solution.
  2. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt. saucepan.
  3. Stir, heat to boil, and simmer 3 minutes.
  4. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving ½ inch headspace.
  5. Adjust lids and process.

Recommended process


National Center for Home Food Preservation. 2009. Selecting, Preparing and Canning Fruit. Spiced Apple Rings

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